Hojicha

Hojicha, a unique and delicious Japanese green tea, has an interesting backstory to match. In the 1920s, a tea master in Kyoto, Japan, experimented with a different method of tea production. Instead of steaming freshly plucked leaves like traditional green teas, he decided to roast them in a porcelain pot over burning charcoal. This innovative approach resulted in a delightful and flavorful tea that has become known as Hojicha.

Traditionally, Hojicha is made using a type of green tea called Bancha, specifically the 3rd flush leaves known as Sanbancha. Today, the leaves are steamed and dried similarly to Sencha, another popular Japanese green tea. Afterward, the dried leaves are gently roasted over low heat, which imparts a sweet taste and a pleasant fresh aroma to the tea. It is important to note that the roasting temperature must be carefully controlled to preserve the tea's sweetness, as high temperatures can diminish it.

The roasting process gives Hojicha its distinct reddish color and creates a light-bodied infusion with a unique flavor profile. The tea offers a gentle and comforting taste, making it a perfect accompaniment to Asian-themed meals. Hojicha is also known for its palate-cleansing properties, providing a refreshing experience whether enjoyed hot or poured over ice.

One notable characteristic of Hojicha is that the roasting process reduces much of the tea's caffeine content. As a result, it is often considered a suitable choice to serve to children or those looking to limit their caffeine intake.

Indulge in the delightful flavors of Hojicha, and savor its rich history and distinctive qualities. It is a tea that exemplifies the spirit of innovation and the enjoyment of a delicious cup.