The leaves of Hojicha Roasted Organic Green Tea come from Kirishima, Kagoshima, and are machine-picked 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. In fact, 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 who are 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 tones reminiscent of earth and wood tones: in fact, the colors range from light brown and beige to the deepest brown. A toasted 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 liqueur is amber with golden hues and excellent brightness.
Tasting Notes
Classic Tea 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 with roasted and sweet notes of brown sugar and hazelnuts.
Location of origin
Kirishima, Kagoshima, Japan
Infusion method
Put 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 over 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 three more infusions of the same leaves with the same quantity and temperature parameters but lengthening the infusion time by 5-10 seconds.
The tea can be filtered for easier tasting time and also the infusion times here above are meant to be purely indicative so one can also adjust according to one's personal taste.
Since we are talking about a Japanese green tea we remind you that 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.
We recommend storing in a cool, dry place away from direct sunlight.
