Home Hojicha Green Tea 50g
Hojicha Green Tea 50g - Green Tea - infusion.organic

Hojicha Green Tea 50g

Roasted Japanese Green Tea: A Smoky-Sweet Delicacy

Experience the unique character of Hojicha, a distinctive Japanese green tea transformed through a special roasting process that creates its signature reddish-brown color and remarkably smooth taste. This third-flush Bancha tea undergoes careful roasting at low temperatures, developing a rich, toasty aroma and naturally sweet flavor profile with delightful nutty undertones. The roasting process not only enhances its distinctive taste but also reduces caffeine content, making it an excellent choice for evening enjoyment or for those seeking a gentler tea experience.

The cup presents a beautiful amber hue, delivering a clean, refreshing taste that combines subtle sweetness with roasted complexity. Its smooth, rounded flavor profile offers notes of caramel and roasted nuts, without any trace of bitterness or astringency commonly associated with green teas.

Sale price €3,96
Add to Wishlist Add to Compare

Guarantee Safe Checkout

Visa
Mastercard
Maestro
American Express
Apple Pay
Revolut
Hojicha Green Tea 50g - Green Tea - infusion.organic

Hojicha Green Tea 50g

€3,96

Perfect Brewing for Maximum Flavor

For optimal results, use water heated to 80-90°C (176-194°F). Use 5g of leaves per 150ml of water. First infusion: steep for 30 seconds to 1 minute. Second infusion: extend steeping time by 30 seconds. The tea can be steeped multiple times, with each infusion revealing different aspects of its complex flavor profile.

For Cold Brew: Add 10g of leaves to 1 liter of cold water. Steep in the refrigerator for 4-8 hours. Strain and enjoy over ice for a refreshing summer drink.

Hojicha pairs excellently with both sweet and savory foods, making it perfect for any time of day. Its roasted notes complement desserts particularly well, while its palate-cleansing properties make it an excellent accompaniment to rich meals.

Premium Roasted Green Tea Leaves

Our Hojicha consists of carefully selected third-flush Bancha style leaves (Sanbancha), harvested during the late season when the leaves have developed full flavor and robust character. These mature leaves are ideal for the roasting process, which transforms them from their original green state to a rich reddish-brown color.

The roasting process significantly alters the chemical composition of the leaves, reducing caffeine content while developing new flavor compounds that create its characteristic toasty aroma and sweet taste. The leaves undergo a two-step process: first steamed in the traditional Japanese method, then roasted over low heat to achieve the perfect balance of flavors.

Health Benefits of Roasted Green Tea

Hojicha offers unique health advantages that set it apart from other green teas. The roasting process naturally reduces caffeine content while preserving beneficial compounds, making it an excellent choice for those seeking a gentler tea experience with wellness benefits.

  • Reduced Caffeine Content: The roasting process naturally lowers caffeine levels, making it suitable for evening consumption and those sensitive to caffeine.
  • Antioxidant Properties: While the roasting process modifies some catechins, Hojicha retains beneficial antioxidants that support overall health.
  • Digestive Support: The roasting process creates compounds that are particularly gentle on the stomach, making it an excellent choice for after meals.
  • Stress Reduction: The lower caffeine content combined with the presence of L-theanine promotes relaxation without drowsiness.
  • Oral Health: Contains natural compounds that help maintain oral hygiene and fresh breath.

From Kyoto's Tea Masters to Modern Tables

Hojicha's story begins in 1920s Kyoto, where an innovative tea merchant discovered this unique processing method. During a time when tea vendors would roast their unsold tea leaves to preserve freshness, one merchant found that roasting green tea created an entirely new, appealing flavor profile. This discovery led to Hojicha's creation in Kyoto's Uji region, historically famous for its superior tea production.

Originally, tea merchants would roast their tea over charcoal in store fronts, with the enticing aroma drawing customers inside. This practice became particularly popular in Kyoto, where Hojicha emerged as a beloved local specialty. The tea quickly gained popularity throughout Japan, particularly for its suitability as an after-dinner drink and its gentle effects on the digestive system.