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Hoji Cha |
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Early in the 20th century, a Japanese tea merchant is credited with having invented the process of roasting Bancha, perhaps as a way of saving an overstock of his tea. In the Kyoto region by early summer when tea leaves from the Japanese Bancha grow too large and coarse to make into Sencha, they are roasted to produce Hoji Cha. After plucking, the leaves are steamed to prevent oxidation and then roasted. Roasting neutralizes the leaves’ astringency and, in the process, lowers its caffeine content. If you are looking for a low-caffeine green tea, this is excellent grade of Hoji Cha, not usually found outside of Japan. Hoji Cha produces a hearty brew, golden brown in colour with a fragrant aroma and a distinctive toasty or nutty flavor. |
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image to enlarge. |
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To
Prepare Hoji Cha is best when brewed with spring water at a temperature of 180° to 190° for 2 to 3 minutes. Use one teaspoon for every 8 ounces. Do not overbrew. You can enjoy 2 or more infusions from this tea. |
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| Packaging
is available in our triple-layered, foil bag or 4 oz custom
tin. 2 oz pkg $6.00 -- 4 oz pkg $10.50 -- 4 oz tin $12.00 8 oz pkg $18.00 -- 16 oz foil bag $32.00 Order PR-T0013 |
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