Hojicha is a type of Japanese tea that is not steamed during processing, but is fried on porcelain baking trays on charcoal, so the color of the leaf changes from green to brown. This technology appeared in Kyoto at the beginning of the 20th century. Harvest: Spring 2020.
In appearance: thin, flat, golden brown tubules of tea leaves, their fragments and cuttings. The fragrance is deep and warm, nutty-herbaceous with a floral hint. The liquor is transparent, with a golden-brown shade.
The bouquet of ready-made tea is warm, nutty-herbaceous with notes of caramel, flowers and baked chestnut. The fragrance is deep and warm, spicy-and-nutty. The taste is soft and sweet, buttery, with a slight woody astringency, spicy nuances and a refreshing aftertaste.
Japanese brewing method: put the tea in a teapot at the rate of 3-4 g per 100 ml, add hot water (80-90°C), and after 45-60 seconds pour the tea into cups. You can steep the tea up to three times. The time of the second steeping is 30 seconds; for the third steeping it is 2 minutes.
«Hojicha HQ» is an original Japanese tea with a bouquet reminiscent of Wuyishan oolong, but it is lighter, more airy. It is believed that due to the low caffeine content, you can drink it in the evening, shortly before bedtime. It goes well with milk as well.