Hojicha tea is a Japanese green tea characterized by its light brown color and delicate taste with a slight bitterness. It is made from late-harvest tea leaves that undergo specific processing. The main process of making Hojicha tea is as follows:
1. **Harvesting:** Tea leaves are harvested late in summer or early in autumn when they have a higher concentration of tannin and less catechin than leaves used for other types of tea.
2. **Wilting:** The tea leaves are wilted to reduce moisture content and make them less susceptible to damage during subsequent processing.
3. **Sorting:** Leaves are sorted by size, shape, and quality to separate unsuitable leaves.
4. **Roasting:** The tea leaves are subjected to a roasting process using special ovens or kilns. During this process, the leaves are roasted at a high temperature, which causes their color to change from green to brown.
5. **Cooling:** After roasting, the leaves are cooled to room temperature.
6. **Vacuum Packaging:** Hojicha tea is often vacuum-packed to preserve its freshness and aroma.
As a result of this processing, Hojicha tea has a characteristic taste and aroma with caramel notes and a slight smoky undertone. Organic tea, roasted in porcelain containers and instantly cooled to preserve its beneficial properties. Ground into powder and sifted to a uniform texture before shipping.
📍 Shiga, Japan
Yasuharu Maeno, Maruyasu
