Description
What is Hojicha?
Hojicha is a roasted Japanese tea with a specific taste and smell (roasted note). The process of making hojicha tea was discovered by accident in 1920 when a merchant from Kyoto had bancha he couldn’t sell. By roasting bancha, the merchant created a new taste – hojicha.
Hojicha is most often made from bancha, a tea for which larger leaves are picked, in the last harvests of the season. However, there are other varieties of hojicha tea, including a variety made from sencha or kukicha tea.
Roasted smell and taste dominate in this tea. The roasting process used to make hojicha also reduces the amount of caffeine in the tea. Because it is milder, it is a popular tea for late afternoon and early evening.
Hojicha powder is created by grinding this unusual tea. Therefore, hojicha powder has a characteristic “roasted” aroma. A rich maroon color, and a warm, naturally sweet and smoky-nut flavor with hints of caramel and cocoa.
Unlike matcha powder, hojicha powder is generally not drunk straight, ie. without milk. It is ideal for lattes and various other recipes.
- Country of origin: Japan
- Summer harvest
HOW TO PREPARE TEA?
Mix 1-2 g of tea in 100-150 ml of water (70-80 °C). When foam forms, mix with milk to taste (coconut, almond, cow’s milk, etc.)
If desired, a sweetener such as sugar, honey or various types of syrup can be added.
