As part of the refining process of green teas from Japan, the dried leaves will have tea leaf bits sorted out (which becomes mecha), tea fannings removed (which becomes konacha), tea stems removed (which becomes kukicha); they might also be blended to create a specific flavor profile or volume size; and finally, they will be green roasted to reduce moisture from about 5% to about 1-2% allowing the leaf to maintain its quality at retail shelves for at least a year without refrigeration. A strong roasting at this point creates a toasty flavor in the leaf without roasting it into hojicha. It is this extra toasty flavor from this heating process that we call "green roasted" here at Yunomi.