In Japanese, “bancha” means “last harvest” and “hojicha” means “roasted”. Picked during the late-autumn harvest, the largest leaves — which contain fewer tannins and less caffeine — undergo the traditional green-tea process before being roasted. Walking through a Japanese market where hojicha is being roasted is a real treat, as its wonderful fragrance fills the air. Rich aromas of toasted bread, roasted hazelnuts and blackberries mingle with zesty grapefruit nuances to form a soft tea, ideal for lovers of black tea and coffee.
