Organic roasted Hôjicha tea*

Minerals are preserved, the content of cafeine, tannins, theine decreased.
The tea develops a woody aroma with sweet and perfumed notes (candied red fruits).
The Japanese drink it in the evening because it is light.
It is more and more used in cooking in accompaniment of crustaceans, fish, udon, magurodon (bowl of vinegar rice covered with raw tuna slices).

Our recommendation :
In a teapot, put 2 to 3 teaspoons (about 4g) for one person.
Slowly pour hot water at about 90°C into the teapot (180 ml per person).
After about 40 seconds, the tea leaves begin to open slightly.
You can then serve the cups evenly, to the last drop.