HOJICHA | ROASTED GREEN TEA
Hojicha is a well-loved Japanese green tea that is notably 'BROWN' in colour. This distinctive tea is crafted by roasting green tea leaves, which results in its characteristic brown hue.
Hojicha is distinguished by its rich smoky aroma, savory flavour, and a delicate sweet finish. The roasting process also reduces the caffeine content in Hojicha, akin to decaffeinated coffee, making it an ideal choice for an evening brew or a delightful tea to savour throughout the day, whether served hot or cold.
Ingredients:
Green tea
Origin:
Wazuka, Kyoto Prefecture, Japan
Steeping guide:
Tea: 5g Water: 90 C, 1cup Time: 30-60 sec
Recommended number of steeping - 2+
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started. Please experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and teacups by rinsing it with hot water.
Put 5 g of tea in the preheated tea pot and add water at 90 C over the leaves in a circular manner so that all the leaves are wet .Let it steep for 30-60 seconds.
When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot as this will result in a unpleasant and bitter flavor.
Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to three times. Discover the nuances of tea with every infusion.
For the second infusion, increase water temperature to 95 C and steep for only 30 seconds. It is a quick steep because the leaves are already wet and have brewed after the first infusion.
Increase the water temperature to 100 C for the third infusion and let it steep for 1-11/2 minutes to extract all the flavour from the tea leaves.
