The leaves of the Organic Roasted Green Tea Hojicha come from Kirishima, Kagoshima, and have been machine-picked during the second harvest of the year, which takes place between June and July. Coming from the Yabukita cultivar, this tea is roasted until it significantly alters the classic organoleptic notes of Japanese green teas. Indeed, in Hojicha we find notes of roasted nuts and a special sweetness that make it a perfect tea to sip during the cold and rainy months. The roasting process also evaporates almost all the caffeine present in the leaves, making it an excellent tea for children and for those who are sensitive to this substance. The organic green tea Hojicha has flattened leaves with the presence of twigs, in a mix of warm tones that evoke the colors of earth and wood. The colors range from light brown and beige to deeper brown. On the nose, a roasted note can already be perceived. Once infused, the leaves release notes of roasted and caramelized nuts and coffee milk, with a fleeting hint of nori seaweed at the finish. The liquor is amber with golden reflections and excellent brightness. The opening of this organic green tea Hojicha is characterized by roasted and nutty notes, with the aromatic sweetness of brown sugar and a note of acacia honey that evoke the crunchiness of almonds in flavor. At the end, an almost creamy note of coffee milk emerges, with a body that becomes particularly enveloping. Bitterness and astringency are completely absent, while the persistence is long and has toasted and sweet notes of brown sugar and hazelnuts. Kirishima, Kagoshima, Japan. Place 5 grams of organic green tea Hojicha leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot possibly with a wide flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience with this tea, we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters, extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting and the indicated infusion times are purely indicative, so adjustments can be made based on personal taste. Since we are talking about a Japanese green tea, 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 for the amount of water, an infusion time of about 10 minutes. It is advised to store in a cool, dry place away from direct sunlight.
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The leaves of the Organic Roasted Green Tea Hojicha come from Kirishima, Kagoshima, and have been machine-picked during the second harvest of the year, which takes place between June and July. Coming from the Yabukita cultivar, this tea is roasted until it significantly alters the classic organoleptic notes of Japanese green teas. Indeed, in Hojicha we find notes of roasted nuts and a special sweetness that make it a perfect tea to sip during the cold and rainy months. The roasting process also evaporates almost all the caffeine present in the leaves, making it an excellent tea for children and for those who are sensitive to this substance. The organic green tea Hojicha has flattened leaves with the presence of twigs, in a mix of warm tones that evoke the colors of earth and wood. The colors range from light brown and beige to deeper brown. On the nose, a roasted note can already be perceived. Once infused, the leaves release notes of roasted and caramelized nuts and coffee milk, with a fleeting hint of nori seaweed at the finish. The liquor is amber with golden reflections and excellent brightness. The opening of this organic green tea Hojicha is characterized by roasted and nutty notes, with the aromatic sweetness of brown sugar and a note of acacia honey that evoke the crunchiness of almonds in flavor. At the end, an almost creamy note of coffee milk emerges, with a body that becomes particularly enveloping. Bitterness and astringency are completely absent, while the persistence is long and has toasted and sweet notes of brown sugar and hazelnuts. Kirishima, Kagoshima, Japan. Place 5 grams of organic green tea Hojicha leaves (about three teaspoons) in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot possibly with a wide flat bottom. Pour 250 ml of water at a temperature of 80°C over the leaves and after two minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience with this tea, we also recommend making three more infusions of the same leaves with the same quantity and temperature parameters, extending the infusion time by 5-10 seconds. The tea can be filtered for greater ease during tasting and the indicated infusion times are purely indicative, so adjustments can be made based on personal taste. Since we are talking about a Japanese green tea, 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 for the amount of water, an infusion time of about 10 minutes. It is advised to store in a cool, dry place away from direct sunlight.
