Hojicha is one of Japan’s most distinctive teas and differs from most others Japanese teas by roasting the leaves after processing. The roasting transforms the fresh, vegetal notes of green tea into a softer, warmer flavour profile with hints of nuts, caramelised sweetness and subtle roasted notes. This organic Hojicha from Kyoto offers a classic expression of the style, with great balance and elegance.
The tea is made from organic Bancha, which is gently roasted to bring out the raw material’s natural sweetness and richness. The result is a well-rounded and harmonious cup in which notes of roasted grain, nuts and liquorice root interplay with a soft, pleasant aftertaste. The roasting process also tempers the tea’s natural bitterness and gives Hojicha its characteristic warm character.
For those who appreciate the roasted notes in Hojicha, you can also Genmaicha It’s interesting to discover. Whilst Genmaicha combines green tea with roasted rice, Hojicha instead lets the tea leaves themselves take centre stage. Thanks to its mellow character and low bitterness, Hojicha is also a versatile tea to enjoy with food, pairing well with Japanese cuisine, grilled vegetables, mushrooms and lighter desserts. Its low caffeine content has also made it a popular choice in the evening.
Dosage / 250 ml 2,5-3 g
Temperature 85-90°C
Infusion 2-3 minutes
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Ojicha is well suited to multiple infusions. The second infusion should ideally be kept brief, as the leaves have already begun to unfurl and release their aromas.
Flavour profile for Hojicha
This flavour wheel shows the dominant flavour notes and characteristics of the tea: astringency, smoothness ++, minerality, nuttiness ++, roasted notes ++, sweetness +, woody notes +.
Dosage / 250 ml
2,5-3 g
Temperature
85-90°C
Infusion
2-3 minutes
