#716  These kuki or stalks, obtained during sencha and bancha production, are toasted to a dark chocolate-like finish. Despite their bold color, these stalks yield an extremely smooth low-caffeine tea with warm toastiness and pleasant woodiness. Perfect for after dinner or evening sipping. 

(Also spelled Hojicha.) 

Preparation: 3 g tea leaves (2 level teaspoons) per 8 oz cup of filtered water, boiled and cooled to 90°C/194°F. Allow to brew 3 min.

Green Classic