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“Loose Appearance: large bicolored brown twigs, Aroma when Dry: earthy, twiggy, hints of grass After water is first poured: earthy, roasty, slight twiggy note At end of steep: warm, roasty,...” Read full tasting note
“I noticed that all the postings are about how this tea tastes hot and since it is summer time, I thought I would try this tea chilled. I recently went on a tea shopping spree and wanted to try a...” Read full tasting note
“Not really worth the effort of brewing, but still not so bad that I finished three small cups. Brewed 4g per 100mL water at 95C for three infusions 30-15-30 sec. Made ten other preparations, but...” Read full tasting note
“brewed 95degree for 3min, surprised how different reviews this tea has! actually i’m on the side of positives as i love this roasted, ‘salty’ smell, it remains me a flavor of roasted sea salt or...” Read full tasting note
Hoji-cha is a roasted green tea. The roasting process alters the leaf color to a reddish brown and reduces the amount of caffeine. The result yields a fresh and smooth tasting tea.
To brew, use 3 grams (approx. 1tbsp) in 200-240ml (approx. 1 cup) at 80°C – 90°C (176°F – 194°F) for 0.5 – 1 min.
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Like bancha, hoji-cha has a completely different personality and taste from sencha. At one point I was somewhat addicted to this tea, but I have not consumed any in a long time. Happily, in my recently discovered cache, I found a full, hermetically sealed bag of this tea, in addition to the remains of another bag. This tea is roasted (and looks like little pieces of dried wood!), so I decided to brew up the remains since roasted tea generally holds up better over time than unroasted.
The result was good. The liquor is a dark apricot color and the flavor is exactly as I recall hoji-cha having been. I’ll report back once I’ve opened the other bag, which should produce an even better pot.
This tea is very inexpensive (hoji—cha in general, but also this brand in particular), yet the flavor is unique and appealing to me. It’s not that I like everything, mind you. I dislike the taste of barley tea, for example. People who are expecting something along the lines of sencha or another green green tea may be disappointed with this beverage, as it bears little resemblance to anything but itself!
180 F 2 min; resteep 3 min. Golden infusion, flavors of moss, smoke, touch of caramel. Hoji-cha is traditional Japanese “roasted green tea.” To me, its uniqueness lies precisely in that counterpoint of greenness to toastiness. These tea leaves were harvested in Uji and Shizuoka, Japan.
