HOUJICHA (puff tea harvested in autumn)

Ingredients: Japanese green tea

Bancha harvested in autumn is roasted by open fire. You can enjoy the warm winter and ice in summer. The strongly roasted aroma is loved by most people.

Hojicha or Bancha Hojicha is a Japanese roasted green tea. Bancha (a word meaning ordinary tea) comes from the last tea harvest. which takes place in October. Its harvest is often mechanized. and the leaves are picked even though they are very developed. This low quality tea, however, takes on a very great taste value thanks to roasting. The method was invented during the 1920s in Kyoto. It consists of grilling the bancha at a high temperature (200 degrees) over charcoal. a bit like the way coffee is roasted.

Roasted tea, called Bancha Hojicha, has woody, roasted flavors that evoke coffee. mixed with the iodized notes specific to Japanese teas. Its liqueur also has caramel flavors. Furthermore, roasting reduces catechin. the tea is very little astringent. Its infusion has a bronze color. sometimes tending towards black. This tea is extremely popular in Japan. It is commonly served in sushi restaurants. with which the Japanese consider it to go very well. It is also drunk before bedtime, due to its low caffeine content.