#0935.M1 Takeo Tea Farm: Superior Hojicha Powder, Naturally Grown
This hojicha powder has clear and sharp toasty first notes that then are followed by more mellow warmth.
Hojicha is made by roasting ryokucha (green tea) over strong heat over a short period of time burning the leaves to a degree and imparting the roasted flavor. Because the ambient environment (temperature and humidity) affects the original green tea leaves depending on the leaf size and shape, the amount of stems still mixed into the leaves, there is a high level of skill involved with roasting the leaf evenly.
This hojicha powder utilizes hojicha made from summer harvested leaf that has grown larger than spring sencha. This results in a balanced earthy flavor whereas spring sencha would have stronger notes of caramel and autumn harvested leaf grown even larger would taste even more earthy.
Preparation
To create delicious hojicha lattes and tea powder based links, check out our dedicated powdered tea preparation guide from this link.
Product Info
- Ingredients: Green tea
- Japanese name: 上ほうじ茶
- Cultivar: Blend (Yabukita & Zairai)
- Harvest Season: Summer
- Cultivation & Processing Notes: Roasted. Pesticides not used in cultivation. Ground by beads mill.
- Region: Mie Prefecture
Steeping Notes
- To make a hojicha latte see this recipe, and for other recipes using hojicha here.
- The amounts above are guidelines. Adjust to preference.
- Consider also cold steeping (see Steeping Techniques).
Vendor Info
- Name: Takeo Tea Farm
- Location: Tsu-shi, Mie Prefecture, JAPAN
This hojicha powder has clear and sharp toasty first notes that then are followed by more mellow warmth.
Hojicha is made by roasting ryokucha (green tea) over strong heat over a short period of time burning the leaves to a degree and imparting the roasted flavor. Because the ambient environment (temperature and humidity) affects the original green tea leaves depending on the leaf size and shape, the amount of stems still mixed into the leaves, there is a high level of skill involved with roasting the leaf evenly.
This hojicha powder utilizes hojicha made from summer harvested leaf that has grown larger than spring sencha. This results in a balanced earthy flavor whereas spring sencha would have stronger notes of caramel and autumn harvested leaf grown even larger would taste even more earthy.
Preparation
To create delicious hojicha lattes and tea powder based links, check out our dedicated powdered tea preparation guide from this link.
Product Info
- Ingredients: Green tea
- Japanese name: 上ほうじ茶
- Cultivar: Blend (Yabukita & Zairai)
- Harvest Season: Summer
- Cultivation & Processing Notes: Roasted. Pesticides not used in cultivation. Ground by beads mill.
- Region: Mie Prefecture
Steeping Notes
- To make a hojicha latte see this recipe, and for other recipes using hojicha here.
- The amounts above are guidelines. Adjust to preference.
- Consider also cold steeping (see Steeping Techniques).
Vendor Info
- Name: Takeo Tea Farm
- Location: Tsu-shi, Mie Prefecture, JAPAN
Description
This hojicha powder has clear and sharp toasty first notes that then are followed by more mellow warmth.
Hojicha is made by roasting ryokucha (green tea) over strong heat over a short period of time burning the leaves to a degree and imparting the roasted flavor. Because the ambient environment (temperature and humidity) affects the original green tea leaves depending on the leaf size and shape, the amount of stems still mixed into the leaves, there is a high level of skill involved with roasting the leaf evenly.
This hojicha powder utilizes hojicha made from summer harvested leaf that has grown larger than spring sencha. This results in a balanced earthy flavor whereas spring sencha would have stronger notes of caramel and autumn harvested leaf grown even larger would taste even more earthy.
Preparation
To create delicious hojicha lattes and tea powder based links, check out our dedicated powdered tea preparation guide from this link.
Product Info
- Ingredients: Green tea
- Japanese name: 上ほうじ茶
- Cultivar: Blend (Yabukita & Zairai)
- Harvest Season: Summer
- Cultivation & Processing Notes: Roasted. Pesticides not used in cultivation. Ground by beads mill.
- Region: Mie Prefecture
Steeping Notes
- To make a hojicha latte see this recipe, and for other recipes using hojicha here.
- The amounts above are guidelines. Adjust to preference.
- Consider also cold steeping (see Steeping Techniques).
Vendor Info
- Name: Takeo Tea Farm
- Location: Tsu-shi, Mie Prefecture, JAPAN
