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The leaves of Organic Roasted Hojicha Green Tea come from Kirishima, Kagoshima, and were machine-harvested during the year’s second harvest, which takes place between June and July. From the Yabukita cultivar, this tea is roasted until the classic organoleptic notes of Japanese green teas are significantly changed. Hojicha features toasted nut notes and a special sweetness, making it especially pleasant to sip during the cold, rainy months. The roasting process gives the leaves Hojicha’s characteristic aromatic profile, with intense toasted and sweet nuances. Tasting – Appearance and aroma: organic Hojicha green tea has flattened leaves with some stems, in a mix of warm shades reminiscent of earth and wood: colours range from light chestnut and beige to deeper brown. A toasted note can already be perceived on the nose. Once infused, the leaves release notes of toasted and caramelised nuts and latte, with a fleeting hint of nori seaweed on the finish. The liquor is amber, with golden highlights and excellent brightness. Tasting notes, classic teapot or Kyusu: this organic Hojicha green tea opens with distinctly toasted and nutty notes, with the aromatic sweetness of brown sugar and an acacia honey note reminiscent in flavour of almond brittle. A nearly creamy latte note then emerges on the finish, with a particularly enveloping body. Bitterness and astringency are completely absent, while the finish is long, with toasted and sweet notes of brown sugar and hazelnuts. Place of origin: Kirishima, Kagoshima, Japan. Brewing method: place 5 grams of organic Hojicha green tea leaves (approximately three teaspoons) in a Japanese Kyusu teapot or, if unavailable, in a teapot preferably with a wide, flat base. Pour 250 ml of water at 80 °C over the leaves and, after two minutes, begin pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience, we also recommend making three more infusions of the same leaves using the same quantity and temperature parameters, but extending the brewing time by 5–10 seconds. The tea may be strained for greater ease when tasting, and the brewing times indicated above are purely guidelines, so they may also be adjusted according to personal taste. As this is a Japanese green tea, it is also possible to make a delicious cold-water infusion before proceeding with hot water. For the latter, using the same grams of leaves per quantity of water, we recommend a brewing time of approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
Price including VAT
The leaves of Organic Roasted Hojicha Green Tea come from Kirishima, Kagoshima, and were machine-harvested during the year’s second harvest, which takes place between June and July. From the Yabukita cultivar, this tea is roasted until the classic organoleptic notes of Japanese green teas are significantly changed. Hojicha features toasted nut notes and a special sweetness, making it especially pleasant to sip during the cold, rainy months. The roasting process gives the leaves Hojicha’s characteristic aromatic profile, with intense toasted and sweet nuances. Tasting – Appearance and aroma: organic Hojicha green tea has flattened leaves with some stems, in a mix of warm shades reminiscent of earth and wood: colours range from light chestnut and beige to deeper brown. A toasted note can already be perceived on the nose. Once infused, the leaves release notes of toasted and caramelised nuts and latte, with a fleeting hint of nori seaweed on the finish. The liquor is amber, with golden highlights and excellent brightness. Tasting notes, classic teapot or Kyusu: this organic Hojicha green tea opens with distinctly toasted and nutty notes, with the aromatic sweetness of brown sugar and an acacia honey note reminiscent in flavour of almond brittle. A nearly creamy latte note then emerges on the finish, with a particularly enveloping body. Bitterness and astringency are completely absent, while the finish is long, with toasted and sweet notes of brown sugar and hazelnuts. Place of origin: Kirishima, Kagoshima, Japan. Brewing method: place 5 grams of organic Hojicha green tea leaves (approximately three teaspoons) in a Japanese Kyusu teapot or, if unavailable, in a teapot preferably with a wide, flat base. Pour 250 ml of water at 80 °C over the leaves and, after two minutes, begin pouring the infusion into the cups. To make the most of the leaves and continue the tasting experience, we also recommend making three more infusions of the same leaves using the same quantity and temperature parameters, but extending the brewing time by 5–10 seconds. The tea may be strained for greater ease when tasting, and the brewing times indicated above are purely guidelines, so they may also be adjusted according to personal taste. As this is a Japanese green tea, it is also possible to make a delicious cold-water infusion before proceeding with hot water. For the latter, using the same grams of leaves per quantity of water, we recommend a brewing time of approximately 10 minutes. Store in a cool, dry place away from direct sunlight.
