(Ho-gee-cha)

This Japanese green tea is known for its roasted flavour and reddish-brown colour. Hojicha is made by roasting the leaves, which imparts a nutty taste and reduces caffeine content. Created in Kyoto in the 1920s, hojicha was initially made using leftover or low-quality leaves. However, it soon gained popularity, enjoying widespread consumption internationally. When the Japanese prime minister visited for the G7 Summit, I faced the challenge of making him hojicha. Japanese tea drinkers can be resistant to foreign, Japanese-style tea, so I was thrilled to learn that his aides were sent to buy hojicha from the garden in Cornwall where I had grown it.

How to serve

On a hot evening, iced hojicha is arguably more sophisticated than alcohol, providing a relaxing way to unwind at the end of the day.

Where to buy

Try Clearspring Organic Japanese Hojicha from G. Baldwin & Co, 20 teabags for £3.49 (020-7703 5550; www.baldwins.co.uk)

Jonathon Jones discovers teas from around the world, finds new flavours and cultivation techniques, and takes English tea to Asia.