Hojicha is known as a Japanese tea, made by roasting third flush Bancha style tea leaves, known as Sanbancha. This way of processing tea is relatively new, developed by Japanese tea masters in 1920s.
It's an unusual tea, with brown leaves from the roasting process with a soothing, nutty flavour, and delicate hint of cinnamon. Perfect for a mid afternoon pick me upper!
BEST BREW? Use 2.5g of tea per cup, and brew using freshly boiled water left to cool for a little. Steep for 2-3 minutes and enjoy plain, or with a little honey if you need a little sweetness.