This Hojicha is pushed to its limit in the roasting process, leading to deeply nuanced flavors of roasted chestnuts and dark chocolate while maintaining a touch of the minerality of the original green tea. You would think that roasting tea this deeply would make it bitter and astringent, but the high-temp roasting process removes much of the leaves’ caffeine and catechins, making for a smooth, mellow brew that’s drinkable anytime of day.