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.
How to Prepare
- Tea leaves: 3 tablespoons (7-8g)
- Water temperature: boiling water
- Amount of water: 200ml
- Waiting time: 15 – 30sec.
Hojicha is only half the weight of Sencha tea leaves. Please use double the cubical content of tea leaves in the tea pot (Kyusu).
All YOI teas can be brewed three times with full flavour.