Bancha Hojicha

Bancha Hojicha is the perfect tea for the season!

Hojicha is unique among Japanese teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed.

There is a particular Hojicha is made from bancha which is harvested in Japan during the early autumn. If you are familiar with other Japanese green teas you may know SenchaBancha is similar but from buds that grew later in the season than Sencha teas.

The dark and reddish color of Hojicha comes from the prolonged roasting process, which also reduces the caffeine content. The smell is a light woody scent, common to many of the Japanese green teas, and the taste is earthy and slightly roasted tasting.

This type of green tea is excellent when paired with savory meals and is used as a digestif in the Macrobiotic Diet.

Preparation of Bancha Hojicha:

  1. Add 1 tsp of Bancha Hojicha per cup of tea desired
  2. Use water around 175 degrees (not boiling water) to steep
  3. Steep for 3 minutes and remove tea bag or infuser

 

For more information about the best loose leaf teas in Fairfield County, please stop by Arogya Tea at 131 Post Road East in downtown Westport.