Established in 2008, this tea line was produced by Japan's SÁ family, whose aim is to expose American consumers to the most authentic and superb quality Japanese green tea.
In addition to touting green tea's now well-established health benefits, the company’s award-winning "tea maestro," Hiroyuki Sugimoto, says that like wine, green tea's flavor changes as it breathes.
Their loose-leaved Hoji Cha is produced by roasting the young spring leaves and stems of tea grown in the Shizuoka region. The flavor is nutty, though less so than in a green tea blended with roasted rice. In the Hoji Cha the roasting process imparts a brown color and a gentle, rounded sweetness unusual in a green tea. As the roasting reduces the tea's caffeine content, SÁ recommends this mellow blend for tea drinkers who are sensitive to caffeine.