This hojicha is made from the tea plants which is grown to produce tencha*. Being a part of matcha-to-be plants, they receive meticulous care in the field. As this hojicha consists of only stems and stalks, there is the full-bodied sweetness and toasty flavour. Due to the deep roasting process, it has a very unique sweet taste. The deeply roasted aroma can be enjoyed by brewing with freshly boiled water.
It has less caffeine so it can be consumed as a cup of tea before going to bed. * It is matcha before it has been milled and has a form of tea flakes.
For one serving: Two teaspoons of tea leaves (about 4g) and boiling water (250ml)
How to brew: Prepare a slightly larger and thick teapot and teacups.
- Put tea leaves in a teapot.
- Pour 90°C boiled water into teapot at once, and steep for about 30 seconds.
- Pour tea out the last drop into teacup. This will help enjoy the second serving as tea stop extracting its flavour.
About the farmer: The tea farm is in Nagasaki where is famous with mushisei tamaryokucha (steamed curly green tea). The tea represents only less than three percent of the overall tea production in Japan.
This farm was established by the father of the current tea farmer about fifty years ago. They observe the traditional tea planting method. One of them is to shade tea fields with rice straws which requires a lot of labours but it will bring a beautiful flavour and taste. The focus on using organic fertilizer and materials results in receiving multiple awards including the Japanese Ministry of Agriculture, Forestry and Fisheries Awards and the Grand Prize in the Nihoncha Awards.
They also share their valuable knowledge and experiences when a tea machine manufacturer has sought innovation in a future tea industry.