Description
What is Hojicha?
Hojicha (焙じ茶) meaning ‘roasted tea’, is still a green tea although it is not green in colour. This type of tea is, unlike common green tea, brown in colour as the leaves are roasted in order to achieve their unique character and nutty flavour. Hojicha can originate from either Sencha, Bancha or Kukicha but most often one would find it made from the slightly bigger and coarser leaves of the sun- grown Bancha or Kukicha. As these leaves are more dense and show a firm structure they are not so heat sensitive and can easily be further processed by roasting after steaming and drying. For roasting the tea leaves evenly a charcoal or sand roasting technic is often used for the final step. By bringing the tea to a high temperature almost all of the tea’s caffeine is extracted from the leaves. This makes Hojicha a wonderful drink throughout the day and especially suitable for the evening. Due to its roasted flavor it is often consumed by people who want to change from coffee to tea.
Farmer Profile
The Obubu Team as a whole are responsible for this Tea with each member caring for the Tea Garden, Harvesting and Processing. This tea comes from the Blue Forest Tea Garden, we initially thought to create an organic garden but to do so we would need to wait three years before being able to apply for Organic Certification. We decided that we would only add the leaf which had grown and been trimmed back into the garden. We would aim to provide an alternative to Organic Tea production for the small scale farmers who aim to create delicious Japanese teas in a sustainable business model and delicious teas. This is an alternative solution to a national and increasingly international problem from the Tea Garden up, forget grass roots, more like tea roots!
Tea Cultivation, Processing and Brewing Guide
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