Japanese Green Tea Hojicha Uji 50 g

Product description Japanese Green Tea Hojicha Uji 50 g

Hojicha translates as roasted tea and the starting material is usually bancha tea. The origin of tea is most commonly dated to the 1920s, when tea leaves were first prepared in this way in Kyoto, Japan. The intention was to process even those leaves and twigs left over after processing teas of higher varieties.

The roasting process aims to create a more distinctive flavour profile and remove the astringency that is typical of, for example, Sencha teas. In Japan, the tea became very popular shortly after its introduction and is often recommended to be sipped with meals or throughout the day, which is also due to its very low caffeine content. Its taste is reminiscent of sourdough bread or roasted nuts, making it an unusual taste experience among Japanese teas.

Recommended preparation of tea in a 0,6 l pot:

first infusion

• Into the teapot, pour 1 - 1.5 tablespoons of tea, so that the bottom is roughly covered
• pour in boiled water at 80°C
• leave to infuse for approximately 3 minutes

second infusion

• pour in boiled water at 85-90°C
• do not allow to infuse for approximately 3 minutes

Note.  the times given are approximate and it is good, for example, to pour off some tea after a certain time of infusion, taste it and, if necessary, strain the whole infusion or let it continue to infuse. The tea should be to your liking, and if you prefer stronger teas, for example, use more leaves or extend the steeping time. Don't be afraid to experiment with the tea, it's the only way to discover the flavours that suit you best.

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