Hojicha (4 oz)
Hojicha Green Tea | In Pursuit of Tea
 
This roasted green tea is extremely popular in Japan, and increasingly so in the West. Made from bancha tea stems and leaves, it's lower in caffeine (due to the lower proportion of leaves) with a nutty taste, and it pairs well with many cuisines.

Originally produced in Kyoto, this style of tea was first introduced in the 1920s. Because of the roast, it's less sensitive to oversteeping than other green teas; its deeper flavor and maple sap sweetness offer a different perspective on the category.
$24.75
Country: Japan
Region: Uji
Tasting Notes: maple sap, roasty, nutty
Year of Production: Spring 2016

Stock Status:In Stock

Product Code: GJH24
Qty:

Description
 

All Japanese green tea is the same kind of tea. The differences are a matter of grade and additives. Japan's tea-making style is similar to that during China's Tang dynasty, when the Buddhist monk Eisai brought tea from China to Japan. The fresh-picked leaves are steamed thoroughly before drying, rather than withered before drying. The steaming makes the tea leaves immune to oxidation. Then the leaves are dried and rolled into shape. Heat is further applied during that drying process.

Japanese teas include: bancha, Genmaicha (tea with popped and roasted rice), hojicha (roasted tea), kukicha (twig tea), sencha, gyokuro, and matcha.

The difference is what grade of leaf that you use to create the tea. Bancha uses the largest leaves and so has a less-refined flavor. Sencha is crafted from the smaller leaves, which have a more refined taste. Gyokuro is sencha grown in the shade and thus the most subtle in flavor (reflected in the prices it commands). Matcha is powdered gyokuro whisked into water. It is what is used in the Japanese tea ceremony.

Uji, Japan, just south of Kyoto, is the most famous tea-growing region in Japan. Most of the finest teas come from this region even though it produces on 4 percent of Japan's tea.

In its bright green, unoxidized state, Japanese tea retains the natural bitterness of raw leaf. For this reason sencha needs to be steeped at a lower temperature than other green teas. Use water at 165 F to prevent the resulting brew from being overly astringent.

Instructions
  • Start with your favorite spring or filtered water. Preheat the teaware. Use a large strainer basket to allow the leaves to open and release their flavor.
  • Temperature: 200 F Time: 1-2 minutes
    Amount: 3g / 6 oz serving = 1 heaping teaspoon
  • Re-steep to make another cup. Play with the amount of tea, the water temperature, and steeping time to re-steep - rely on taste, not color. Get to know the tea!
  • For more about brewing tea, visit our Brewing Notes page.

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