Hōjicha, also known as « common tea », is among the classics of Japan. It is either made of bancha, sencha or kukicha leaves. Distinctive to most Japanese green tea, the tea leaves are slow roasted in a porcelain pot over charcoal, instead of the usual steaming Japanese process. Because the leaves are fired to a high temperature, their color will alter from green to reddish brown. Because this process makes the leaves loose their catechins, it will also reduce the astringency of the taste. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea. For that reason, it is considered an « everyday tea », usually served after the evening meal, before going to sleep, and popular for children or people sensitive to caffeine.
During our trip to Japan in May 2018, we had the chance to stay in a traditional ryokan and onsen where we deeply understood the sense of the word « Omotenashi », or Japanese hospitality. We were being served Hōjicha in a lovely kyusu every evening after diner, and it became a precious ritual to take the time to bless and honor each day spent there.
Omotenashi Hōjicha is a delicious comforting tea that will remind you of the importance of approaching each moment in life wholeheartedly with sincerity. This special tea was produced by an inspiring tea farmer who has invested his time and energy in the regeneration of his soil, to be able to grow vibrant and naturally organic tea for the past 40 years.
Element : Yin Fire. Hearty. Ideal before bedtime.
Brewing guide:
- Teapot: 250 ml water · 90 °C · 2 tsp tea · 4 minutes infusion
- Smaller kyusu: 100 ml water · 90°C water · 2 tsp tea · Multiples Infusions; (1st infusion) 60 sec · (2nd infusion) 30 sec · (3rd infusion) 60 sec
Quantity of tea per bag : 50g
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Hōjicha, also known as « common tea », is among the classics of Japan. It is either made of bancha, sencha or kukicha leaves. Distinctive to most Japanese green tea, the tea leaves are slow roasted in a porcelain pot over charcoal, instead of the usual steaming Japanese process. Because the leaves are fired to a high temperature, their color will alter from green to reddish brown. Because this process makes the leaves loose their catechins, it will also reduce the astringency of the taste. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea. For that reason, it is considered an « everyday tea », usually served after the evening meal, before going to sleep, and popular for children or people sensitive to caffeine.
During our trip to Japan in May 2018, we had the chance to stay in a traditional ryokan and onsen where we deeply understood the sense of the word « Omotenashi », or Japanese hospitality. We were being served Hōjicha in a lovely kyusu every evening after diner, and it became a precious ritual to take the time to bless and honor each day spent there.
Omotenashi Hōjicha is a delicious comforting tea that will remind you of the importance of approaching each moment in life wholeheartedly with sincerity. This special tea was produced by an inspiring tea farmer who has invested his time and energy in the regeneration of his soil, to be able to grow vibrant and naturally organic tea for the past 40 years.
Element : Yin Fire. Hearty. Ideal before bedtime.
Brewing guide:
- Teapot: 250 ml water · 90 °C · 2 tsp tea · 4 minutes infusion
- Smaller kyusu: 100 ml water · 90°C water · 2 tsp tea · Multiples Infusions; (1st infusion) 60 sec · (2nd infusion) 30 sec · (3rd infusion) 60 sec
Quantity of tea per bag : 50g