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Bio Houjicha from Kyoto.
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Houjicha is a tea specialty from Kyoto. The tea leaves for the Houjicha are roasted in porcelain pots over charcoal, while other Japanese teas are only steamed. This production method was invented in Kyoto.
For Houjicha, the last harvest of a bancha is usually used. Variants of Sencha or Kukicha are also possible.
At the beginning, Houjicha is processed similarly to green tea. After harvesting, the leaves are steamed the same day to prevent oxidation. The tea is then roasted, giving it the typical, slightly nutty taste and brownish color.
The roasting process means that a large part of the caffeine and tannins are lost, making the houjicha mild. It can therefore also be drunk in the evening.
Harvest time: April 2015
Taste: Sweet with a light roasted aroma.
Origin: Nakai Seicha Farm, Wazuka, Kyoto Prefecture, Japan.
Preparation: Approx. 3g per jug, water temperature 90 – 100 ° C, brewing time 2-3 min.
Tip: Put the already brewed tea leaves in cold water overnight to make iced tea.
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