Description
Hojicha is a Japanese invention, it is made by roasting Sencha green tea leaves. When grilled, the tea leaves take on a crimson brown color and a unique woody aroma. The roasting process lowers the caffeine content in the leaves, which makes it one of the preferred teas in the macrobiotic diet and a perfect evening tea.
Origin and steeping details
- Origin: Japan
- Contents: 100% organic tea Hojicha
- Net weight: 60g
- Preparation quantity: 2-3g / 150ml
- Infusion time: 1-3 minutes
- Temperature of infusion: 75-90 C°
How to prepare Hojicha tea
- Bring water to a boil (it's best to use an iron kettle to achieve a softer taste)
- Add 2-3g of tea leaves into a teapot
- After the water has cooled to about 75-90 C°, pour 150ml of water over the leaves
- Cover the pot with the lid and let sit for 1-3 minutes
- Pour all of the liquid out of the pot, directly into the cups, or if it's too much into an intermediate larger container
- Enjoy the tea when it's still hot
- You can repeat this process at least times with the same leaves; the infusion time slightly increases with each cycle
Tea for your taste
If you feel like the flavour is too strong, reduce the amount of leaves or decrease the infusion time. If the taste is too bitter, lower the water temperature or use filtered/descaled water. You can also use a glass bottle with a filter, simply adjust the amount of leaves to fit your bottle size. The water temperature and infusion time remain unchanged, but be sure to remove the filter with the leaves from the water after 1-3 minutes.
Rich source of antioxidants
Green tea is a rich source of antioxidants and vitamins. It has a positive effect on concentration and the polyphenols it contains have many medicinal properties, including support the digestive system, helping to burn unnecessary calories and also improve the work of the circulatory system. You can read more about the properties of polyphenols contained in green tea here.
