ほうじ茶 (Hojicha)
Kirishima-shi, Kagoshima Ken, Japan
From the same family that brought you our sencha - zairai, this hojicha makes the most of late season sencha by applying an additional drum roasting end stage. After the usual steaming and drying of a sencha process, the green tea is placed in a large rotating perforated drum over 200C+ charcoal heat for fast firing. The leaf changes to a light hazelnut brown, and the end result is a light, airy leaf full of sweet nutty aromas. Much of the caffeine is lost during the roasting but yet a coffee flavour permeates so this tea is also well suited to those after a more calming brew. The roasted profile also removes the sensitivity to water temperature and the tendency towards astringency most green teas are challenged with.
Dry leaves: long hazelnut, flat julienne cuts
Liquor: light golden colour
Taste: coffee cascara, hazelnut, caramel
Process: steamed, dried, then drum roasted on high heat
Brewing:
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1tbs/3.5g |
80 |
0:45 |
3:00 |
N/A |
Alternate brew methods
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