Hojicha

A 8-post collection,

March 2016 - Hōjicha from Kyōto

This month we selected a Hōjicha (焙じ茶) from Kyōto (京都). I personally often buy this tea which is my favorite. So I am very happy to introduce it this time! Hōjicha Do you remember the Bōcha (棒茶) of Kaga that we sent you in November 2015? The Hōjicha (焙じ茶) that we selected this month is a similar tea. These two teas are roasted, especially using the stalks of tea. We call the Hōjicha of Kaga “Bōcha”, which means tea (茶)
- March 2016 - Hōjicha from Kyōto

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November 2015 - Boucha from Kaga

This month we selected a Boucha (棒茶) of Kaga (加賀), in the prefecture of Ishikawa (石川). Boucha Boucha is a roasted green tea. Broadly speaking, Japanese green teas are divided in three categories: Matcha (powdered tea), Sencha (steamed tea) and Hojicha (roasted tea). Boucha is a kind of Hojicha, produced by using only stalks. Literally Boucha (棒茶) means stick (棒) tea (茶), because tea stalks look like sticks. Boucha is produced from stalks of good Sencha coming from all around
- November 2015 - Boucha from Kaga

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May 2015 - Hojicha from Uji

This month we selected a Hojicha (ほうじ茶) from Uji (宇治) in the prefecture of Kyoto (京都). Hojicha Hojicha (ほうじ茶) is a Japanese green tea roasted over charcoal. The roasting of green tea leaves and twigs is done at very high temperature (200ºC or 400ºF) over charcoal, similarly to how coffee beans are roasted. This process was first used on green tea in the 1920s in Uji. Green tea roasting is often practiced on a low grade tea called Bancha (番茶)
- May 2015 - Hojicha from Uji

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