Descrição
Hojicha is a Japanese roasted green tea made by firing bancha or kukicha leaves and stems at high temperatures. The roasting process transforms the tea into warm reddish-brown leaves that brew a toasty, caramel-like infusion with very low caffeine content. Its gentle, non-astringent character makes it a popular evening tea in Japan and a favorite for children.
Guia de Elaboração
Recipiente recomendado: Ceramic teapot or kyusu — Hojicha's roasted stems and leaves require a well-warmed vessel; ceramic retains the boiling water's heat for the recommended steep.
Unlike most green teas, hojicha is roasted and handles high temperatures well. A quick steep at near-boiling brings out its toasty caramel notes. Oversteeping makes it thin rather than bitter. Good for cold brewing in summer.
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