A superior organic hojicha green tea from Kagoshima that is made, not from late harvest bancha leaves as so many hojicha are, but instead, from first harvest leaf material taken from the first harvest in spring. In addition, this hojicha is made from specially stored kuradashi leaves purposely aged for a prolonged period of time before being roasted into hojicha.

Regarding hojicha made from first harvest leaf material, it's not uncommon at all in Japan among growers of quality teas, in fact, pretty much all the organic growers we deal with present at least one first harvest hojicha in their tea range because they know it offers vastly superior taste and aroma to the very cheap late harvest hojicha teas on the market.

This one is certainly no exception to the above rule, and has a very delicious distinctive sweet-roast taste and aroma, and is not bitter, astringent, smokey, or flat tasting at all. It can be enjoyed year round, but is especially nice and comforting in the fall or winter months. It can also be prepared and enjoyed cold during the summertime.