Origin: Uji, Kyoto, Japan
Manufacturer: Marukyu-Koyamaen
Features:High-quality, award-winning roasted Japanese green tea
Preparation method: Use 8-9 grams of product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at100°C and a preheated teapot of small volume (150-250 ml). Prepare infusions by choosing the duration to suit your taste, starting from one minute. However, always use boiling water!
After opening, store tightly closed in the refrigerator at a temperature of 5 °C.
If you do not have the proper tools to prepare your Hojicha, you can choose of our teapots and cups and take a look at the sets available.
Hojicha Beni Kaori - Marukyu Koyamaen
Hojicha Beni Kaori from Marukyu-Koyamaen, which costs more to transport than the tea itself. It consists ofstems and leaves cooked in an oven at high temperatures of 180 °C until the tea acquires its deep brown color. Gourmet Hojicha, on the other hand, are roasted at 130-150 °C for about 15-20 minutes. This roasting creates the roasted aroma of the Hojicha.
This method of production does not affect its health benefits, butburns off the bitterness and caffeine instead. In fact, 250 ml of Hojicha contains about 7.7 mg of caffeine,thus not causing the anxiety and nervousness that coffee drinkers may experience. It also calms the body with the help of its L-theanine and pyrazines. Great to drink after meals or in the evening after dinner.
The quality is guaranteed by Marukyu-Koyamaen.
Preparation
Use 8-9 grams of the product and minimally mineralized water, with fixed residue not exceeding 50 mg/l, at100°C and a preheated teapot of small volume (150-250 ml).
Prepare infusions choosing the duration according to your taste, starting from one minute. Use, however, always boiling water!
Be careful! After opening and use, keep tightly closed, in a metal box or bag in the refrigerator at 5°C. Before brewing the tea, take it out of the refrigerator and wait until it reaches room temperature. To be consumed within 6 to 8 months after first use.
