Organic "Hojicha" Green Tea
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Our organic "Hojicha" green tea is a type of green tea from Japan that’s unlike other varieties because the leaves are roasted after being picked. The name is written as "焙じ茶" or "ほうじ茶" which combines the Japanese words for "roast" and "tea" in reference to how it’s produced. This roasting process is what gives the leaves their beautiful rust-colored hue, like you might see on trees in the fall, and a unique earthy aroma that’s very different from other forms of Japanese green tea. The drink itself is also a reddy-brown shade, making it easily distinguishable from other green teas such as matcha and sencha.
Hojicha is thought to have originated in Kyoto in the 1920s, and as such is a relative newcomer to the Japanese tea scene. It’s made using both leaves and stalks from lower-grade tea plants which are not shaded prior to being harvested, typically those that would otherwise be used to make sencha, bancha or kukicha tea. Regardless of which specific leaves are used, the final product is always referred to as hojicha tea.
The chemical change that occurs during roasting also reduces the caffeine level and tannin content of the leaves. The latter is what removes much of the astringency from the final drink.
What does Hojicha tea taste like?
- While most teas have a vegetal taste, this is not the case for Hojicha which has a more earthy aroma. The roasting process gives this tea a woody flavor that characterizes it and is one of its main assets. Its production give it a much sweeter flavor than other green teas. This sweetness is very appreciable and is accompanied by a slight smoky flavor.
- The sensation of sweetness is very particular. It has a very slight aroma of sweet tobacco, which allows it to assert its character. This small toasted taste is accompanied by a pleasant note of caramel and vanilla. These two aromas bring a light sensation of sweetness, which softens the drink even more.
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