A Japanese tea herbal blend: kuki hojicha roasted from the stems of shincha grown in Makinohara, Shizuoka, blended with roasted black soybeans and roasted brown rice from Japan.
The stems used for the kuki hojicha are sweet, evenly formed shincha stems. The black soybeans are coarsely ground beans from Tokachi, Hokkaido; the brown rice is Japanese, dark-roasted and cracked.
The blend draws out the character of each ingredient, giving a toasty, generous aroma and a clean taste with no off-notes.
It is finished from natural ingredients alone, with no flavorings or additives, for a gentle taste. Enjoy the calming aroma and the quiet, warming flavor.
The tea bag format makes it easy to use at home, at work or when out. It is also very good brewed cold, which gives a different character from hot tea.
Specifications
Contents
10 tea bags × 2 g
Best before
12 months
All sizes other than the 10-tea-bag pack are bulk goods, supplied in aluminium packaging. The 10-tea-bag pack is the retail format for the Japanese market.
