Hojicha makes a brown liquid color and aromatic flavor when it is brewed, which may make you think Hojicha is a different type of tea from green tea, but it is a type of green tea. These days it is popular among the younger generation, being often used for snacks and other drinks such as Hojicha latte, Hojicha chocolate, Hojicha ice cream, etc. This article introduces it in detail.
What is Hojicha?
Hojicha is common to us and frequently drunk. However, it tends to be recognized vaguely, oftentimes misunderstood as a different type of tea from green tea, or even as Bancha (a tea picked in late seasons). Hojicha is a type of green tea. It is produced by roasting Sencha (steeped green tea) or Bancha. Generally, the first-picked tea are rarely used, and the tea leaves and stems from the second and third-picked teas are used, making it a relatively inexpensive and familiar tea.
Many parts of the history of Hojicha are unclear without official documents. Some say people started roasting the unsold tea in an attempt to preserve it under a great depression in the early Showa Period, when tea was not selling well. Others say Hojicha existed already in the Meiji Period.
Features of Hojicha
Hojicha is featured by its brown liquid color and the savory aroma that arises when roasting leaves. The easy-to-drink tea provides a fresh flavor with no bitterness and astringency.
Features of Hojicha ingredients
Hojicha contains various ingredients including vitamins with beauty effects and catechins(tannins) with antioxidant effects. Among them, “pyrazine,” the ingredient formed by heating amino acids, is the one that makes the Hojicha’s distinctive pleasant aroma.
Features of Hojicha process
Hojicha is produced from fresh tea leaves, which undergo steaming, kneading and drying, and roasting. Actually, you can make Hojicha easily at home. You just have to roast your tea leaves in the frying pan. It takes 15 minutes or so to complete. Making delicious Hojicha also fills your room with a pleasant tea aroma.
How to Brew Hojicha
The key is to brew the leaves at high temperature to bring out an aromatic fragrance. You can control the strength of flavor by adjusting brewing time.