Midest in June, we harvest tea leaves just for Roasted Green Tea. In this rainy season, the tea leaves are growing harder and sweeter. After roasting, the green tea tastes transformed and smells better.
Roasted Green Tea is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, on the other hand most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. Hojicha is a japanese name of roasted tea.
