Organic Kagoshima Hojicha

Tea type
Green Tea
Ingredients
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Flavors
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Caffeine
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Certification
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Edit tea info Last updated by Milo
Average preparation
180 °F / 82 °C 2 min, 0 sec

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  • “After brewing, the oils visibly shift on the surface of the cuppa. The aroma is exemplar of hojicha, sweet and floral, almost fruity. Very strong, so much that it wanders about the room. It...” Read full tasting note
    91
    munchism 1 tasting notes

From Yuuki-cha

A superior first flush organic hojicha green tea from Kagoshima that is made, not from late harvest leaves as so many hojicha are, but instead from first harvest spring leaves and a small percentage of stems.

Organic hojicha made from first harvest leaf material is not all that uncommon in Japan. In fact, the organic growers we deal with pretty much always present first harvest hojicha in their tea range because they know it offers vastly superior taste and aroma to the very cheap late harvest hojicha teas on the market.

This one is certainly no exception to the above rule, and has a very delicious distinctive sweet-roast taste and aroma, and is not bitter, astringent, smokey, or flat at all. Can be enjoyed year round, but is especially nice and comforting in the fall or winter months. It can also be prepared and enjoyed cold during the summertime!

About Yuuki-cha View company

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1 Tasting Note

91
1 tasting notes

After brewing, the oils visibly shift on the surface of the cuppa.

The aroma is exemplar of hojicha, sweet and floral, almost fruity. Very strong, so much that it wanders about the room.

It has an immediately sweet taste, much the same as the nose, followed by a delicious roasted flavor – not a trace of smoke. A delicate sencha seems to play briefly before collapsing. It’s as though the roasting process were occurring in your mouth.

This is a very good hojicha! The most flavorful I’ve had in a long while.

A second infusion is nearly as good as the first (second infusion brewed @ 200F)

(Prepared with 12g/16oz)

Preparation
180 °F / 82 °C 2 min, 0 sec

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