Our special deep roast tea blend (also known as houjicha) has been throughly roasted for a slightly sweet and smoky flavor through a traditional technique known as sand-roasting, which was originally developed in Kyoto. We use special tea leaves that are harvested only once every four years late in the picking season to get that perfect full body taste and aroma. We recommend using the same tea leaves multiple times to fully experience the range of flavors latent in Kaneju Farm's Deep Roast Tea.