Tea & Coffee

Houji cha A Japanese green tea that is distinguished from others because it is roasted in a porcelain pot over charcoal; most Japanese teas are usually steamed. The tea is fired at a high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today. The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. The roasting process used to make Houji cha also lowers the amount of caffeine in the tea.