The leaves of Hojicha Organic Roasted Green Tea come from Kirishima, Kagoshima, and were machine harvested during the second harvest of the year, which takes place between June and July.
Sourced from the Yabukita cultivar, this tea is roasted to the point of significantly altering the classic organoleptic notes of Japanese green teas. Indeed, we find in hojicha notes of roasted nuts and a special sweetness that make it a perfect tea for sipping in the cold, rainy months.
The roasting process also evaporates almost all of the caffeine in the leaves, making it an excellent tea even for children and those generally sensitive to this substance.
Tasting – Sight and smell
Hojicha organic green tea has flattened leaves with the presence of twigs, in a mix of warm hues reminiscent of earth and wood tones: in fact, the colors range from light brown and beige to deepest brown. A roasted note can already be perceived on the nose. Once infused, the leaves give off notes of roasted and caramelized nuts and latte, with a fleeting hint of nori seaweed on the finish. The liquor is amber with golden hues and excellent brightness.
CLASSIC TEAPOT OR KYUSU
The opening of this organic Hojicha green tea is certainly characterized by roasted and nutty notes, with the aromatic sweetness of brown sugar and a hint of acacia honey evoking in flavor the crunch of almonds. An almost creamy note of café latte then emerges on the finish, with a body that becomes particularly enveloping. Bitterness and astringency are completely absent, while the persistence is long and has roasted and sweet notes of brown sugar and hazelnuts.
Place of origin
Kirishima, Kagoshima, Japan
Place 5 grams of organic Hojicha green tea leaves (about three teaspoons) in a Japanese Kyusu-type teapot or, in its absence, in a teapot possibly with a wide, flat bottom.
Pour 250 ml water at a temperature of 80°C on the leaves, and after two minutes you can start pouring the infusion into cups. To make the most of the leaves and continue the taste experience with this tea, we also recommend making another three infusions of the same leaves with the same quantity and temperature parameters but extending the infusion time by 5-10 seconds.
The tea can be filtered for greater ease at the moment of tasting, and also the infusion times indicated above are intended to be purely indicative, so you can also adjust according to your personal taste.
As we are talking about a Japanese green tea, it is also possible to make a delicious infusion in cold water before proceeding with hot water. For the latter, we recommend, with the same grams of leaves per amount of water, an infusion time of about 10 minutes.
Store in a cool, dry place away from direct sunlight.