The Kirishima Houjicha Organic Roasted Green Tea comes from Kirishima, in Kyushu (a region in the far south of Japan).
It is a well-roasted, low-caffeine organic green tea.
The base of Kirishima Houjicha is a good Sencha tea roasted at high temperatures, a process that sweetens the taste of the tea and removes most of the caffeine in the leaf, enhancing the notes of roasted nuts.
It is a perfect tea for any time of the day, precisely because it is very low in caffeine, and is also great for a cold brew on a hot summer day.
Tasting - Sight and Smell
Kirishima Houjicha Organic Green Tea has whole, folded, flattened leaves with the presence of twigs. The color is a warm mahogany-brown, with some reddish highlights, and the roasted aroma of the dried leaves is already intense and intoxicating before infusion. Once infused, the leaves release aromas of nuts, such as roasted and caramelized almonds and hazelnuts, notes of coffee, a light hint of charcoal, and a sweet-savory vegetable aroma, distantly reminiscent of nori seaweed. In the cup, the liqueur is quite clear and bright, dark golden-orange in color with amber highlights.
Tasting Notes
Kirishima Houjicha Organic Green Tea has an extremely gentle flavor: sweet notes of crunchy almonds and roasted hazelnuts in the opening, evolving into hints of café latte and slight hints of burnt wood. A buttery, sweet note also emerges, reminiscent of peanut butter and condensed milk. The finish is marked by a sweetness of toasted white bread, while persistent notes of nuts and a vaguely buttery sensation on the tongue remain. The body of this tea has good density and is very soft and enveloping on the palate, devoid of any bitterness or astringency.
Location of origin
Kyushu, Japan
Production
Kirishima Houjicha Organic Green Tea is produced in the classical Japanese style, thus, the freshly harvested leaves are allowed to wither for a short time and then flooded with very hot steam for between one to one and a half minutes causing "green killing" to occur, which is useful in deactivating enzymes that would cause the leaf to oxidize and allowing for greater processing of plant flavors in the product. After this important step, the leaves are rolled to enhance the flavors and dried by hot air jets to be ready for use.
Infusion method
Put 2 grams of leaves (about two teaspoons) in a Japanese Kyusu-type teapot or, in the absence of the latter in a teapot possibly with a wide, flat bottom.
Pour 200 ml water at a temperature of 75°C over the leaves and after 2-3 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 Kirishima Houjicha organic green tea in a cool, dry place away from direct sunlight.
