Roasted Bancha Leaves | Milder Evening Choice | Macrobiotic Formula | This Hojicha, 'Charcoal-Roasted Bancha', was first created in Kyoto around 1920.
The roasting takes place after the leaves are steamed, fluffed, dried, and rolled.
The light brown liquor and slightly smoky-sweet flavor became increasingly popular in Japan and abroad as a dinner tea and is appreciated as a mild after-dinner and before-bedtime beverage. This selection is also a quintessential beverage in the Macrobiotic diet. Serve hot or iced.
Theine (caffeine) content: Very low | Gift Tin Packaging