Hōjicha (Roasted Green Tea)
ほうじ茶 · ほうじちゃ · Hōjicha
Hōjicha — literally "roasted tea" — is a Japanese green tea finished by charcoal roasting at around 150 °C in a porcelain pot. The base material is typically lower-grade leaf — bancha from the second harvest or later, but sencha and kukicha are also used. The roast process was discovered in 1920 by accident when a Kyoto merchant had unsaleable bancha and tried roasting it; the nutty, toasty, sweet, low-bitterness cup that resulted made it a popular after-dinner tea across Japan. The roast also lowers caffeine, making hojicha suitable for children and the elderly.
Brewing
- Leaf
- 3.0 g / 100 ml
- Water
- 90°C
- Rinse
- no
- Gongfu steeps (s)
- 30, 45, 60, 90
- Western (min)
- 1.5
Per Wikipedia — brew at 82 °C for 30 sec to 3 minutes. The roasting destroys most of the catechins and lowers caffeine, making hojicha gentle enough for children and the elderly and a popular after-dinner tea. Tolerates much hotter water than other Japanese greens.
Tasting notes
- Aroma
- toasted nut, caramel, sweet wood
- Flavor
- nutty, toasty, sweet, low astringency
- Mouthfeel
- smooth, light
- Finish
- warming, sweet
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Anji Bai Cha Green Tea of Zhejiang
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