The Organic Roasted Green Tea Kirishima Houjicha comes from Kirishima, in Kyushu (the southernmost region of Japan). It is a well-roasted organic green tea with low caffeine content. The base of Kirishima Houjicha is a good roasted Sencha tea at high temperatures, a process that softens the taste of the tea and removes most of the caffeine present in the leaf, enhancing the notes of roasted dried fruit. It is a perfect tea for any time of the day, precisely because it is very low in caffeine, and it is also excellent for cold brewing on a hot summer day. The organic green tea Kirishima Houjicha has whole leaves, folded on themselves and flattened, with the presence of twigs. The color is a warm brown-mahogany, with some reddish reflections, and the roasted scent of the dry leaves is intense and enveloping before infusion. Once infused, the leaves release aromas of dried fruit, such as toasted and caramelized almonds and hazelnuts, coffee notes, a light hint of charcoal, and a sweet-savory vegetable aroma that faintly resembles nori seaweed. In cup, the liquor appears clear and bright, with a dark gold-orange color with amber reflections. The organic green tea Kirishima Houjicha has an extremely gentle taste: sweet notes of almond and toasted hazelnut crunchiness at first, evolving into hints of coffee and slight accents of burnt wood. A buttery and sweet note also emerges, reminiscent of peanut butter and condensed milk. The finish is characterized by a sweetness of toasted white bread, while the persistent notes of dried fruit and a vaguely buttery sensation remain on the tongue. The body of this tea has good density and is very soft and enveloping on the palate, free of any bitterness or astringency. The organic green tea Kirishima Houjicha is produced according to the classic Japanese style. The freshly picked leaves are allowed to wither for a short time and then inundated with very hot steam for a period of time between one minute and one and a half minutes. This process allows the "killing of the green," which is useful to deactivate the enzymes that would lead the leaf to oxidize, allowing a greater processing of vegetable flavors in the product. After this important phase, the leaves are rolled to enhance their flavors and dried using jets of hot air to be ready for use. For infusion, place 2 grams of leaves (about two teaspoons) in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot possibly with a wide and flat bottom. Pour 200 ml of water at a temperature of 75°C over the leaves, and after 2-3 minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, other three infusions of the same leaves are recommended with the same parameters of quantity and temperature, but lengthening the infusion time by 5-10 seconds. The tea can be filtered for easier tasting. The infusion times indicated above are purely indicative, so you can adjust according to your personal taste. Being a Japanese green tea, it is also possible to make a delicious infusion in cold water before proceeding with hot water. For this last infusion, it is recommended, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is recommended to store the organic green tea Kirishima Houjicha in a cool, dry place, away from direct sunlight.
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The Organic Roasted Green Tea Kirishima Houjicha comes from Kirishima, in Kyushu (the southernmost region of Japan). It is a well-roasted organic green tea with low caffeine content. The base of Kirishima Houjicha is a good roasted Sencha tea at high temperatures, a process that softens the taste of the tea and removes most of the caffeine present in the leaf, enhancing the notes of roasted dried fruit. It is a perfect tea for any time of the day, precisely because it is very low in caffeine, and it is also excellent for cold brewing on a hot summer day. The organic green tea Kirishima Houjicha has whole leaves, folded on themselves and flattened, with the presence of twigs. The color is a warm brown-mahogany, with some reddish reflections, and the roasted scent of the dry leaves is intense and enveloping before infusion. Once infused, the leaves release aromas of dried fruit, such as toasted and caramelized almonds and hazelnuts, coffee notes, a light hint of charcoal, and a sweet-savory vegetable aroma that faintly resembles nori seaweed. In cup, the liquor appears clear and bright, with a dark gold-orange color with amber reflections. The organic green tea Kirishima Houjicha has an extremely gentle taste: sweet notes of almond and toasted hazelnut crunchiness at first, evolving into hints of coffee and slight accents of burnt wood. A buttery and sweet note also emerges, reminiscent of peanut butter and condensed milk. The finish is characterized by a sweetness of toasted white bread, while the persistent notes of dried fruit and a vaguely buttery sensation remain on the tongue. The body of this tea has good density and is very soft and enveloping on the palate, free of any bitterness or astringency. The organic green tea Kirishima Houjicha is produced according to the classic Japanese style. The freshly picked leaves are allowed to wither for a short time and then inundated with very hot steam for a period of time between one minute and one and a half minutes. This process allows the "killing of the green," which is useful to deactivate the enzymes that would lead the leaf to oxidize, allowing a greater processing of vegetable flavors in the product. After this important phase, the leaves are rolled to enhance their flavors and dried using jets of hot air to be ready for use. For infusion, place 2 grams of leaves (about two teaspoons) in a Japanese teapot of the Kyusu type or, in the absence of this, in a teapot possibly with a wide and flat bottom. Pour 200 ml of water at a temperature of 75°C over the leaves, and after 2-3 minutes you can start pouring the infusion into the cups. To make the most of the leaves and continue the taste experience with this tea, other three infusions of the same leaves are recommended with the same parameters of quantity and temperature, but lengthening the infusion time by 5-10 seconds. The tea can be filtered for easier tasting. The infusion times indicated above are purely indicative, so you can adjust according to your personal taste. Being a Japanese green tea, it is also possible to make a delicious infusion in cold water before proceeding with hot water. For this last infusion, it is recommended, with the same grams of leaves for the amount of water, an infusion time of about 10 minutes. It is recommended to store the organic green tea Kirishima Houjicha in a cool, dry place, away from direct sunlight.
