Lightly Smoky | Caramel | Toasted Buckwheat
TASTING NOTES
Loose leaf hojicha has a warm, roasted flavor with earthy, nutty, and slightly sweet notes. Since it is made from roasted green tea leaves, it lacks the grassy or vegetal taste that matcha and other green teas have. Instead, hojicha has a mild, toasty, and slightly caramel-like flavor with a hint of smokiness. Its low bitterness and smooth, light body make it quite different from typical green teas. The roasting process also reduces its caffeine content, giving it a mellow, relaxing quality.
SIZE 40G
SOURCING
Blended from multipule Cultivar, Grown in Kyoto Prefecture, Japan
Hojicha is a product of reaping, reaping is the trimming of tea leaves and trees after the first matcha harvest, this process prepares the plant for the second green tea harvest.
PRODUCTION
Uji, Kyoto Prefecture, Japan
DESCRIPTION
Our loose leaf hojicha has a warm, roasted flavor with earthy, nutty, and slightly sweet notes. Since it is made from roasted green tea leaves, it lacks the grassy, green flavours that matcha and other green teas have. Instead, hojicha has a mild, toasty, and slightly caramel-like flavor with just a hint of smokiness. Its low bitterness and smooth, light body make it quite different from typical green teas. The roasting process also reduces its caffeine content, giving it a mellow, relaxing quality therefore, it can be enjoyed in the evening without disrupting sleep.
SERVING SUGGESTION
You can brew hojicha multiple times. The second and third infusions often bring out more subtle flavors. Here's a simple brew guide;
Measure the Hojicha
Use about 1 tablespoon (2–3 grams) of loose leaf hojicha per 200ml of water.
Heat the Water
Heat water to boil.
Steep the Hojicha
Place the hojicha leaves in your teapot or infuser. Pour the hot water over the leaves.
Let the hojicha steep for up to 1 minute for a lighter flavor, or up to 2–3 minutes for a stronger taste. Hojicha is less likely to become bitter than green tea so experiment with your infusions.
Strain and Serve
Pour the tea into a cup through a strainer, so that you can make 2nd and 3rd infusions ensure that the used leaves are not sitting in water between infusions.