Bancha Hojicha from High Teas

Bancha Hojicha

Tea type
Green Tea
Ingredients
Green Tea Leaves
Flavors
Ash, Autumn Leaf Pile, Bark, Campfire, Cardboard, Clay, Compost, Dates, Decayed Wood, Dirt, Forest Floor, Green Wood, Loam, Moss, Musty, Peat, Peat Moss, Pleasantly Sour, Rainforest, Toasted, Wet Rocks, Wet wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Shannon
Average preparation
Boiling 3 min, 0 sec 3 oz / 88 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “This is a tea with a very long-lingering aftertaste. It is a very lightly smoky, very very earthy tea. Like a scoop of wet earth and stone in a cup. There’s something I can’t place in the aroma and...” Read full tasting note
    91

From High Teas

A green tea roasted in a porcelain pot over charcoal. The process gives the tea a caramel-like flavour and appearance. Hojicha is produced using a 3rd flush Bancha style leaf known in the tea business as Sanbancha.The plucked leaves are steamed and dried in a style similar to that of Sencha. Next the dried leaf is roasted over a low heat-the low roasting temperature imparts a sweet taste and nice fresh aroma. (Hojicha that has been roasted at too high of a temperature will lose much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavour. Try pairing our Hojicha with Asian themed meals and notice how well it cleanses the palate- a refreshing tea that is as good hot as it is poured over ice. What’s more the roasting process removes much of the tea’s caffeine.

About High Teas View company

Company description not available.

1 Tasting Note

91
Recommended
3 tasting notes

This is a tea with a very long-lingering aftertaste. It is a very lightly smoky, very very earthy tea. Like a scoop of wet earth and stone in a cup. There’s something I can’t place in the aroma and flavour; it is the key feature that stands out and yet I can’t place it — it’s not merely vegetal but something exceedingly so. It isn’t grassy but tastes of dirt. In the nicest possible way.

Flavors: Ash, Autumn Leaf Pile, Bark, Campfire, Cardboard, Clay, Compost, Dates, Decayed Wood, Dirt, Forest Floor, Green Wood, Loam, Moss, Musty, Peat, Peat Moss, Pleasantly Sour, Rainforest, Toasted, Wet Rocks, Wet wood

Preparation
Boiling 3 min, 0 sec 1 tsp 3 OZ / 88 ML
0 comments
Edit

Login or sign up to leave a comment.