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Charcoal Roasted Hojicha Green Tea

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Kuki Hojicha Japanese Green TeaRich, pleasant roasty aroma. 

Rare kuki-hojicha (or kukicha) variety. Made from tea's delicate stems, prized for their rich, savory (umami) character.

Single-estate (not blended) certified organic green tea. Very low caffeine content. Goes well with almost any meal, or as a soothing nightcap before going to bed.

Grown, harvested and processed by traditional farmers in lush green highlands of Kyushu island in Southern Japan. 

Net Weight: 100 grams 
Product of Japan

Type: Loose Leaf Green Tea 
Variety: Kuki-Hojicha
Region: Hinokage, Kyushu island, Japan
Color: Reddish Brown
Flavor: Savory, roasty, nutty


Certified Organic

jas-logo-80.jpgThis tea is certified as organic by the government of Japan. All plant-based organic products produced in Japan must be compliant with Japan Agricultural Standards (JAS). The compliance process includes a rigorous application process as well as regular on-site inspections.


How to Brew a Perfect Cup

This tea is among the easiest to prepare Japanese green teas. All you have to do is remember a few basic steps:

• Use good water, and a non-reactive kettle.
• Brew with near boiling water.
• Do not brew for too long.  A couple of minutes will do.
• Do NOT stir, shake or mix the tea while brewing.

1 - Add Tea to Teapot

How to Brew a Perfect Cup of Hojicha, Genmaicha, Bancha and Konacha

One teaspoonful per cup is sufficient (2-3 grams per 120 ml.) This is approximately about a rounded teaspoon.  However, you may adjust the amount depending on your own taste.

2 - Add Near-boiling Water to Teapot, and Brew

You will be pouring enough water for the number of cups you wish to prepare (about 120 ml per cup.)  So, if you want to prepare 2 cups of tea, then pour 2 cups of water, not more!

Close the lid of the teapot.  Let the tea brew for about 2 minutes (except for Konacha. About one minute will do.)  You may adjust the time for what suits your palate best.  DO NOT stir, shake or mix the tea while brewing.

3 - Serve and Enjoy!

Pour small amounts of tea into each cup at a time, and go around until the very last drop is poured. Japanese firmly believe that the last drop of tea determines its taste as a whole!

You can add hot water again to the teapot for a second, or even a third brewing.


About Water Quality

If your tap water tastes bad, then so probably will your tea, regardless of its quality!

You should use fresh, good quality water without a lot of minerals (but not distilled water) to get the best flavor out of your tea. If using tap water, let it run cold for at least 10 seconds before using it.

Using a Non-reactive Kettle

Japanese green teas (and indeed all teas,) should be prepared in kettles made from a material that is as non-reactive as possible. The material your kettle is made of can chemically react with water, and cause contamination.

Aluminum kettles should definitely to be avoided. Aluminum is a reactive material which has been proven to cause toxic contamination. Glass, ceramic, stainless steel, enamel, marble or cast iron are excellent non-reactive, non-toxic materials.


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