These are roasted twigs from some of the best gardens in Uji, Japan. One of the joys of Japanese food stores is the smell of fresh roasted Hojicha. It is reminiscent of coffee, but sweeter, and has very reduced levels of caffeine. Dry Leaves: No leaves at all, just small, light brown wooden stalks. Caffeine is concentrated in the tender leaves and decreases in the tough stems, so there are low levels of caffeine in the brew. Liquor: Unlike other green teas, the liquor is caramel brown. Aroma: Gently reminiscent of roasted coffee, with more sweet caramel coffee notes (at least that is our memory from when we drank coffee). Caffeine Level: Caffeinated Body: Overall it is medium bodied, however much less than coffee. Flavors: The lush green flavor of the freshest steamed spinach, the cooked flavor of lightly toasted walnuts and a very slight note of sulfur. Filling and sustaining. Brewing Time: 1 to 2 minutes Brewing Temperature: 160° F
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