Houjicha, Hojicha, roasted green Sencha / Bancha, a tea with a nutty aroma and with a deep earthy roasted sweet taste.
Houjicha, Hojicha. Houjicha, also called Bancha, is made by roasting sencha tea. It is a brown tea with a roasted nutty flavor. The first three steps of producing Houjicha are the same as for Sencha: 1) steaming, 2) drying and creasing, and 3) forming. But to make Houjicha, the tea undergoes an extra step: roasting. Like Sencha, the tea leaves for Houjicha are grown under full sunlight, and contain many catechins. Since Houjicha is roasted in a pan, it does not contain much caffeine. Houjicha is perfect for iced tea. The taste is very smooth and the smell is persistent.
|Tea Type||green tea, black (red) tea|
|Flavour (in development)||Green, Woodsy|
|Brewing western||Japanese tea: Use 2 grams of tea per cup (200ml) and brew cool, around 70°C, allow to steep for 2-3 minutes and infuse at least 3 times.|
|Cold Brew||Cold infusion, use 10 grams of tea per liter of cold water. Let the tea steep overnight in the fridge, 12 to 15 hours. You can vary with the proportions for example to add sparkling water afterwards.|
|Shelf life||Store this product cool, dark, dry and airtight; after a year the fresh taste develops into a more mellow taste.|