Origin: Shizuoka and Kagoshima Prefectures, Japan Cultivar: Yabukita, Asanoka, Okumidori, Yamanami, Asatsuyu, Shizuoka GABA tea Harvest: 1st Flush Spring 2021 Elevation: 150-350m
Houjicha is a category of Japanese green teas defined by its level of roasting. It is the coffee analog of tea. Green tea leaves and stems from sencha, kukicha and bancha are hot roasted and transformed by way of the Maillard reaction, like caramelizing sweet potatoes or striking the right roast in coffee or cocoa. There are different methods of roasting green tea to make houjicha and there are many types and qualities of Houjicha green tea. Houjciha can be light-roast, medium-roast and dark-roast. The tea master roasts the tea to different levels suited to each combination of cultivar source, harvest season and the overall quality of the base green tea selected to roast.
This style of Houjicha is light-medium roasted and made of purely 1st flush sencha and kukicha lots. It is highly aromatic and stimulating with rich layers of flavor and a deep taste. We want to highlight the cultivar selection of the blend balance and strike the level of medium roast to preserve the complexities attributed to the cultivar selections. There are tasting notes in this tea like what can be found in some oolong teas. The tea is roasted very lightly which brings out the very special aromatics and sweetness of these tea cultivars we blended.
Origin
Shizuoka and Kagoshima Prefectures, Japan
Description
Origin: Shizuoka and Kagoshima Prefectures, Japan Cultivar: Yabukita, Asanoka, Okumidori, Yamanami, Asatsuyu, Shizuoka GABA tea Harvest: 1st Flush Spring 2021 Elevation: 150-350m
Houjicha is a category of Japanese green teas defined by its level of roasting. It is the coffee analog of tea. Green tea leaves and stems from sencha, kukicha and bancha are hot roasted and transformed by way of the Maillard reaction, like caramelizing sweet potatoes or striking the right roast in coffee or cocoa. There are different methods of roasting green tea to make houjicha and there are many types and qualities of Houjicha green tea. Houjciha can be light-roast, medium-roast and dark-roast. The tea master roasts the tea to different levels suited to each combination of cultivar source, harvest season and the overall quality of the base green tea selected to roast.
This style of Houjicha is light-medium roasted and made of purely 1st flush sencha and kukicha lots. It is highly aromatic and stimulating with rich layers of flavor and a deep taste. We want to highlight the cultivar selection of the blend balance and strike the level of medium roast to preserve the complexities attributed to the cultivar selections. There are tasting notes in this tea like what can be found in some oolong teas. The tea is roasted very lightly which brings out the very special aromatics and sweetness of these tea cultivars we blended.
Tasting Notes
Caramel, Maple Wafer, Kinako, Oolong Tea
Ingredients
Organic roasted green tea
Traditional Preparation
Add 4g -5 g of tea to a 200ml-290 ml Kyusu teapot.
Use 185°F water
Infuse for 1 minute and decant. Repeat for another 1-2 infusions.
