Houjicha - Roasted Green Tea Bags

ABOUT:What draws so many tea drinkers to Japanese green tea is the vibrant, fresh—evenvegetal—taste. Many common green teas, like matcha or sencha, result in a verdantgreen liquor in the bowl, cup or teapot that hints at these bright, sometimes grassyflavors. Where green teas from China and some other producing countries often pan-fried to stop the oxidation process, Japanese green tea producers steam their teas,which preserves much of the bright green colors and flavors we associate with Japan’steas. There are, however, other teas that run contrary to abundance of green colorationand vegetal taste in the Japanese tea world. Where Japanese homes and restaurantsoften serve non-camellia sinensis tisanes like the lighter brown Sobacha (a non-caffeinated tea made from buckwheat often served hot, closer to bedtime as a relaxant)and darker brown Mugicha (another non-caffeinated tea made from barley and oftenserved cold in the summertime), the most common brown-colored tea in Japan isHoujich