By early summer in the Uji district, traditional center of the Japanese tea industry, the tea farmers harvest the larger, older tea leaves and small twigs for Hojicha. They steam this mixture to prevent fermentation, mix it with volcanic sand, and roast it in revolving ovens. The sand, later removed, facilitates slow, even heating. This gives the tea its distinctive smoky or nutty flavor. The result is unparalleled taste and quality, as perfectly balanced as a poem. Try our Haiku® Organic Japanese Hojicha Roasted Green Tea and you will understand why true connoisseurs of Japanese roasted green tea will drink nothing else.