Hojicha

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Hōjicha (Houjicha)
Houjicha.jpg
Type: Green

Other names: 焙じ茶 hōji-cha, pan-fried / oven roasted tea
Origin: Japan

Quick description: Popular in Japan. Roasted Bancha or Kukicha tea, often used as an after-dinner tea.

Temperature: 82°C
Time: 1 - 3 minutes
Number of infusions: 2
Quantity: 4 teaspoons per litre

Hōjicha (Houjicha) (ほうじ茶?) is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot over charcoal; most Japanese teas are usually steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.

Hōjicha is often made from bancha (番茶, "common tea"),[1] tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins[2] during the high-temperature roasting process. The roasted flavors are extracted and dominate this blend: the roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavor. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea. Because of its mildness, Hōjicha is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.

See also[edit]

References[edit]

  1. ^ Clayton, Liz. "Tea Time: All About Hojicha". serious eats. Retrieved 20 January 2012. 
  2. ^ Kuroda, Yukiaki (2004). Health effects of tea and its catechins. 30: Kluwer Academic. ISBN 0-306-48207-X. 

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