Roasted Kukicha goes beautifully with your desserts. This tea comes from the Shizuoka region, where it is harvested in autumn when the Bancha leaves are mature, then roasted at high temperatures. You'll find woody, roasted flavors.
Hojicha green tea is highly prized in Japan. The leaves and branches of "Bancha" or "Kukicha" that make it up come from the last harvest of the year. They are roasted in a similar way to coffee, over charcoal at very high temperatures. It is this roasting technique that gives Hojicha green tea its woody aroma and slightly roasted, sweet taste. But Hojicha green tea is best appreciated for its health benefits.
Hojicha green tea and its health benefits
Thanks to its low theine content, this organic tea can be drunk at any time. The Japanese, however, drink it especially during and after meals, as it promotes good digestion. It helps keep the colon healthy, while reducing the body's absorption of fats. This catechin-rich tea also regulates blood pressure and cholesterol levels, reducing the risk of cardiovascular accidents and inflammatory diseases. Hojicha also has a highly relaxing effect, thanks to its high content of the amino acid L-theanine. Like most green teas, Hojicha has antiviral properties, boosts the immune system and may even reduce the risk of cancer.
