Hmm, I thought I had written a tasting note on this before…
Anyway, usually a good green to go to, medium dark, nice mild flavor.
But today, it surprised me, it was super roasty tasting today! Very nice!
One of the teas that helped make the region famous is Houjicha. Houjicha, a specially roasted green tea, may seem exotic to Westerners but in Japan it is one of country’s most commonly enjoyed beverages. Owing to its low caffeine content – the roasting process removes much of the caffeine – Houjicha is often served to accompany meals; it is also commonly served to children, and patients in hospitals.
The tea is produced using a 3rd flush Bancha leaf known in Japanese as Sanbancha. Our offering here is plucked exclusively at Yamarokusangyou, on of Uji’s top gardens. The plucked leaves are produced in a style similar to that of Sencha – the leaves are steamed and dried. Next the dried leaf is roasted over a low heat – the low roasting temperature imparts a sweet taste and nice fresh aroma. (Houjicha that has been roasted at too high a temperature loses much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavor. Try pairing our Houjicha with Asian themed meals and notice how well it cleanses the palate. This is truly a refreshing tea that is as good hot as it is poured over ice. Houjicha. Is it good? Hai!
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