Roasted green tea usually made from bancha. Also spelled “hojicha” or “houjicha”. It often has a chocolaty aroma, is naturally sweet and slightly smoky to taste.
Like Sencha, tea leaves for Hojicha are grown in full sunlight, so that Hojicha contains beneficial Catechin, and since Hojicha is 100% pan-roasted, it is very low in caffeine. What ensures our Hojicha is of premium quality? The geographic location and features of the tea farm and the product freshness. We use only tea farms capable of producing the highest grade Sencha, meaning they are also suitable for growing the tea leaves suitable for quality Hojicha. Grown on the sloping hills of the Uji region of Japan, with its naturally mineral-rich soil, the misty climate, the warm days and cool nights, creating the excellent flavour of our premium Hojicha tea.
Freshness is also most important for Hojicha. The excellent roasted aroma diminishes with time. Hojicha usually keeps in good condition for a year or more if preserved appropriately. However, the excellent roasted aroma of Hojicha should be enjoyed within a few months of roasting. We are constantly receiving new batches of roasted Hojicha so that we can ship all our Hojicha while still at its best. With our Hojicha, you can experience the full flavour of freshly roasted tea leaves.
Hojicha – Roasting.
The first three processing steps of Hojicha tea leaves are the same as for Sencha: 1) Steaming, 2) Drying and crumpling, and 3) Shaping. But to make Hojicha, the tea goes through one special additional step: 4) Roasting. The unique toasted nutty flavour of Hojicha is created by roasting.
Our Premium Hojicha has several unique features: 100% Pan-Roasted ‘Uji’ Sencha green tea, Spring harvested. Always fresh. Smooth and mellow and low in caffeine. Unique toasted nutty flavour. Grown in full sunlight so contains beneficial catechin.
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