Hojicha

Description

Hojicha

Hojicha is green tea that has been roasted at high temperatures over charcoal giving it a deeply toasted caramel aroma and nutty flavour, along with a dark reddish brown colour. Roasting the tea lowers levels of catechins, making Hojicha far less astringent than other green teas, as well as lowering the amount of caffeine, making it more appropriate for evening drinking. 

Our Hojicha comes from Uji which has long been the centre of production of high quality green tea in Japan. Cultivation, harvesting and processing techniques in Uji have passed hands through several generations, Hojicha being one of the more recent additions to the family of Japanese teas produced there.

Preparation

Hojicha can be steeped in just-boiled water for as long as you like really. Obviously longer brewing times will yield a stronger flavour but Hojicha is fairly robust and unlikely to create bitterness like more delicate teas might. We suggest starting with 1 Tbsp Hojicha to 4  Cups water for around 1 minute in 90°C water but by all means experiment with different ratios and steeping times till you find what suits you.