This hōjicha is a blend of first-picked kabusecha sprouts and tencha (which will be ground down to matcha) karigane / kukicha (twigs). The blended tea is then deep roasted to become this highly aromatic hōjicha.
The roasting process reduces the caffeine level to a minimum amount. Making it perfect for everyone, including children.
Information:
Source: Uji, Kyoto, Japan
Best Before: Use as quickly as possible.
Storage: Store in a cool dark place.
Preparation:
1. Measure 6 g tea leaves into a Japanese teapot.
2. Bring water to a boil then down to 95℃ / 203°F.
3. Pour boiling water into the teapot and tea cups.
4. Pour water back into boiling pot and maintain 95℃ temperature.
5. Place tea leaves into Japanese teapot.
6. Pour 300 ml / 10.1 oz of warm water over tea leaves in the teapot.
7. Steep for 30 seconds.
8. Pour an equal amount of tea into each cup.
❖ Try different brewing techniques to discover what you like best. This tea goes for multiple steeps.
