Sand-Roasted Hojicha

Description: Made with a traditional sand-roasting method, said to account for only about 10% of hojicha production today.

Category: Hojicha

Origin / Blend: Mono-origin

Cultivar(s): Yabukita / Shizu 7132 blend

Aroma profile: The toasty fragrance and sweetness that only sand-roasting brings.

Taste profile: Free of off-notes, with a depth and softness on the palate that comes from sand-roasting.

Recommended preparation: Boiling water / 5 g / 130 ml / 30 s

Second infusion: Pour boiling water into the pot and serve immediately.

Harvest: Mid-May (first flush)