Normally, hojicha is a Japanese tea that enjoys the aroma of roasted familiar teas such as bancha, but we use only the highest quality tea leaves among bancha, so that you can enjoy the original aroma and umami of the tea leaves. The roasting was shallower than usual, and we were particular about the temperature and time.

In addition, it is specially ground into powder using the same stone mill as matcha (at a pace of 40 g/h), which prevents excess heat from being generated and prevents the aroma and flavor of the tea leaves from escaping. Masu. By using a stone mill, the grain size is finer and more uniform, resulting in a smooth and fine-grained roasted tea.