Hojicha tea is a Japanese green tea that has a characteristic light brown color and a delicate taste with a slight bitterness. It is made from late harvest leaves of tea bushes that are subjected to certain processing processes. The main process of making Khodzic tea is as follows:
1. Picking the leaves: The leaves of the tea bush are picked in late summer or early fall, when they have a higher concentration of tannin and less catechin than leaves for other types of tea.
2. Drying: Tea bush leaves are dried to reduce moisture content and make them less susceptible to damage during further processing.
3. Sorting: The leaves are sorted by size, shape and quality to separate the unsuitable leaves.
4 Drying: The leaves of tea bushes are dried using special ovens or boiling water. During this process, the leaves are roasted at a high temperature, which causes the color to change from green to brown.
5. Cooling: After drying, the leaves are cooled to room temperature.
6. Vacuum Packaging: Hojicha tea is often vacuum packed to preserve freshness and aroma.
As a result of such processing, Khojicha tea has a characteristic taste and aroma with caramel notes and a light smoky shade. Blended and roasted sencha, kukicha, bancha from small farms in Kagoshima Prefecture
📍 Japan, Kagoshima
from the tea gardens of Mr. Yuta Oka, the Tousuien Company.
