Houjicha is a famous Japanese green tea different from others by its producing method. It is roasted in a porcelain pot over charcoal while Japanese tea is usually steamed. Because of high temperature of firing the tea leaves change their color from green to reddish-brown. This process was invented in Kyoto, Japan in the beginning of 20th century and still popular nowadays.
Houjicha infusion’s color can vary from light to reddish-brown. It is less astringent because of losing catechins during the high temperature roasting process. The roasted flavors are dominate in this blend – the roasting replaces the vegetative tones of standard green tea with a toasty, lightly caramel taste. The high temperature firing process using to make Houjicha decreases caffeine content of this tea. Because of its mildness, Houjicha is a popular tea to drink during the meal or after the evening meal before going to sleep and even preferred for children and elderly.
Houjicha is often made from bancha tea from the last harvest of the season, however our organic quality Hojicha is a mix of bancha and sencha, tea made from the twigs of the tea plant rather than the leaves. Our hojicha is roasted fresh as noted by its delicious fragrance. Being brewed it gives clean, amber liquor with a warm nutty aroma. It has deep earthy notes balanced by a sort of sweet aroma. It is a good choice for those who do not like the grassy, vegetable taste of other green teas. It’s both soothing to drink this on cold winter days and refreshing to drink it iced.
Hojicha should be prepared using the water with temperature 90-100C (194-212F). Use one full teaspoon of tea for each serving. Add water when it has just come to a boil, cover and let steep for 1-2 minutes.