• Japanese green tea Hojica in Cyprus
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Japan

Hojicha

Hojicha

caramel cocoa roasted nuts

Hojicha is produced by roasting green tea with high heat until it becomes reddish brown color. For this hojicha use Sencha grown outside of the mountain area as raw material that enables it to produce of very strong fragrance and flavor. Nishide uses a sand-roast processing method for roasting which penetrates the heat deep inside tea leaves with the far-infrared effect that can extract puffy and fragrant flavor. The color of brewed tea is reddish brown or brownish red color. More fragrance can be generated by putting hot water quickly.
50 g
€11,00 EUR
€11,00 EUR
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Flavor Notes
Roasted Nuts, Caramel, Cocoa
Sweetness
Astringency
Plucking Standard
Machine trimmed
Variety
Yabukita
Processing
Steaming, Roasting
Harvest Year
2022
Harvest Time
Spring
Hojicha

The Farm Story

The Nishide Tea Factory had a long and storied history that started in 1781 when Kojuryou Nishide began building a Tea Farm. Over time, the business expanded, and during the Meiji Period, Kojyurou Nishide constructed a basement for wholesale operations in Tokyo, Osaka, and other cities. Nishide Tea Factory has won numerous awards over its long history, thanks to its commitment to introducing new inventions and technology to tea production. Today, the factory is managed by Takashi and Atsuko Nishide and their family, who buy unrefined tea leaves from the tea farms of Kyoto and surrounding prefectures. They refine the leaves to produce high-quality tea that is uniform in color, shape, and flavor. The Nishide Tea Factory has been a significant influence on the tea production industry and has set a standard for quality tea for over 140 years. The factory's story is a testament to the power of hard work, dedication, and innovation in building a successful business.

Region
Uji, Kyoto Prefecture
Tea Maker
Takashi and Atsuko Nishide
Area
cooperates with local farms
Elevation
60m
Environment
Uji's unique microclimate
Soil
Red-yellow soil
  • Boil the water to 95°C.
  • Weight tea leaves at a ratio of 1:100 in the kettle. Adjust the amount based on your preference and the type of tea you're using.
  • Pour the hot water over the tea leaves, ensuring that all the leaves are fully saturated. Use a circular motion to evenly wet the leaves.
  • Start the timer and let the tea steep. Tea generally requires 3-5 minutes of steeping time, but this can vary based on personal preference and the specific type of tea. Experiment to find your ideal steeping time.
  • Keep an eye on the timer and avoid over-steeping, as it can lead to a bitter taste. Adjust the steeping time according to your taste preferences.
  • Drain the brewed tea from the brewer.

Adjustments can be made to suit your personal taste preferences and the specific characteristics of the tea you choose.

Brewing Method
Western Method
Tea Weight
3-4g
Brew Ratio
1:100
Brew Water
300g
Water Temperature
95°C
Brew Time
3-4 minutes

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