This hojicha is a blend of slightly larger tea leaves and twigs. They are slowly roasted in the oven for about two hours. The slow and gentle process helps to create soft nutty flavour. Due to the roasting process involved in the production, the proportion of stimulating components such as caffeine is less. Hence, this tea can be also recommended to very young children and elderlies.
For one serving: Two heaped teaspoons of tea leaves (about 3g) and boiling water (250ml)
How to brew: Prepare a slightly larger and thick teapot and teacups.
- Put tea leaves in a teapot.
- Pour boiling water into teapot at once, and steep for about 60 seconds.
- Pour tea out the last drop into teacup. This will help enjoy the second serving as tea stop extracting its flavour.
From the second serving, steep tea in boiling water for 30 seconds.
About tea farmer
Our supplier in Kagoshima has been producing high quality of Japanese green tea since 1894. The family succeeded their craftsmanship from generation to generation. They carry out everything by themselves from cultivating tea plants to finish products.
Their tea field is located in the foothills of Mount Kirishima. The fluctuation of temperature is significant so the area often has dense fog in the morning. This helps to produce high quality of tea.
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Pairing Japanese tea in our tea selection with the Australian single malt whisky. Thanks to @flagandspear and @starwardwhisky for finding the fine combination. . #tea #tealife #lovetea #tealovers #teatime #drinktea #melbournetea #teamoment #instatea #instadrink #japanesetea #melbournefoodie #melbournedrinks #australianwhisky #teaholic #teagram #日本茶 #茶 #九州 #オーストラリア #メルボルン #ウイスキー