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Hojicha Shizuoka Tea
Hojicha Shizuoka Tea

Hojicha Shizuoka Tea

In stock

Dwell into a cove filled with toasty warmth. This roasted green tea symbolizes the fire burning within each of our souls. Its reddish colour is accompanied with a full-bodied flavour. To subdue its dominating nature, this tea releases a soft cinnamon-like note. Unwind with the power of this tea in your system.

Country of Origin: Japan
Region: Shizuoka Prefecture
Altitude: 1000 ft. above sea level
Grade: Uji
Manufacture Type: Orthodox
Cup Characteristics: Roasted green tea with full-bodied character and cinnamon-like toast note
Infusion: Pale green yellow

Ingredients: Luxury roasted green tea

Hot tea brewing method: When preparing by the cup, this tea can be used repeatedly – about 1-2 times. The secret is to use water that is about 80-90°C. Place about 1-1 1/2 teaspoons in your cup, let the tea steep for about 3 minutes and then begin enjoying a cup of enchantment – do not remove the leaves from the cup. Once the water level is low – add more water, and so on and so on – until the flavor of the tea is exhausted.

Iced tea-brewing method: (to make 1 liter/quart): Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.

The city of Uji, the namesake of this wonderfully light Hojicha, is one of Japan’s most ancient places. The city is home to the Byodoin, recognized by UNESCO as the world’s oldest wooden structure. It was built in 1053 and amazingly, still stands. The region has been home to tea gardens and tea pluckers for centuries and is to this day recognized as one of Japan’s foremost green tea growing regions. Tagami Kikusha, a Japanese Poet living during those ancient times wrote about life in the area while living in another of Uji’s famous buildings, the Manpuku Temple,

One step outside -The temple gate, its Japan – a tea-picker’s song

Translated into English, the poem is a little cryptic. In Japanese, the short poem captures the warm feelings of joy felt by the pickers as they worked in the tea gardens – tea was considered a sacred and divine gift by the ancient Japanese.

One of the teas that helped make the region famous is Hojicha. Hojicha, a specially roasted green tea, may seem exotic to Westerners but in Japan it is one of country’s most commonly enjoyed beverages. Owing to its low caffeine content – the roasting process removes much of the caffeine – Houjicha is often served to accompany meals; it is also commonly served to children, and patients in hospitals.

The tea is produced using a 3rd flush Bancha leaf known in Japanese as Sanbancha. Our offering here is plucked exclusively at Yamarokusangyou, on of Uji’s top gardens. The plucked leaves are produced in a style similar to that of Sencha – the leaves are steamed and dried. 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 a temperature loses much of its sweetness.) This roasting process results in a tea with a reddish color and light cup with a very unique flavor. Try pairing our Hojicha with Asian themed meals and notice how well it cleanses the palate. This is truly a refreshing tea that is as good hot as it is poured over ice.

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