Hojicha

A 11-post collection,

February 2021 – Karigane Hōjicha from Mie

This month we selected a Karigane Hōjicha (雁ヶ音ほうじ茶) from the prefecture of Mie (三重). Karigane Hōjicha Hōjicha (ほうじ茶) literally means roasted tea. Indeed Hōjichas are first prepared as traditional green teas, usually Senchas, and are then roasted. As implied by its name, Karigane Hōjicha is simply a Hōjicha produced by roasting a Karigane (雁ヶ音), that is to say a tea made out of stems, stalks, and twigs, leaving out the tealeaves. Roasting the green tea removes its bitterness, and gives
- February 2021 – Karigane Hōjicha from Mie

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February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

For February 2020 we selected a Hōjicha (ほうじ茶) from Uji (宇治), in the prefecture of Kyōto (京都). Hōjicha For newcomers to Japanese teas, Hōjicha may be more accessible than other green teas like Sencha (煎茶). It doesn't have a strong taste. Moreover, it's easy to prepare as you don't need to worry about the temperature: you can simply pour boiling water on the tealeaves, just like black tea. Hōjicha is made by roasting tealeaves, after steaming them. That’s why
- February 2020 – Hōjicha from Uji, in the prefecture of Kyōto

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August 2019 – Hōjicha from Kagoshima/Osaka

This month we selected a Hōjicha (ほうじ茶) harvested in the prefecture of Kagoshima (鹿児島), and roasted in Sakai (堺) in the prefecture of Osaka (大阪). Hōjicha A Hōjicha, or roasted green tea, produced from a green tea from Kagoshima, and Osaka’s roasting technology. We barely produce green tea in Osaka. But Osaka, or more precisely the city of Sakai, is the hometown of our great master of Japanese green tea, Sen no Rikyū (千利休). He perfected the tea ceremony
- August 2019 – Hōjicha from Kagoshima/Osaka

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August 2018 – Hōjicha from Aichi

This month we selected a Hōjicha (ほうじ茶) from Shinshiro (新城), in the prefecture of Aichi (愛知). Hōjicha The prefecture of Aichi is the belly button of the Japanese archipelago. This prefecture is not far from the regions where we produce a lot of green tea, such as Shizuoka (No.1), Mie (No.3) and Kyōto (No.5). Thus, it is not surprising that the people of Aichi produce tea. In fact, Aichi is ranked at the 10th position for tea
- August 2018 – Hōjicha from Aichi

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May 2018 – Shimanto Hōjicha from Kōchi

This month we selected a Shimanto Hōjicha (四万十ほうじ茶) in the village of Shimanto (四万十) from the prefecture of Kōchi (高知), on the island of Shikoku (四国). Shimanto Hōjicha This is a Hōjicha (ほうじ茶) produced on the bank of Shimanto River (四万十). The production area is wrapped in fog in the morning and there is a remarkably sharp drop in temperature between day and night. This makes this place perfectly suitable for the production of Japanese tea. Most of the tea
- May 2018 – Shimanto Hōjicha from Kōchi

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