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Availability: In Stock
Product Code: roasted1
More robust in flavor than other green teasdue to its roasted character The bright colored leaves is well-rounded taste impression.
|Ingredients||Green Tea Leaves|
|Country of origin||Uji-shi,Kyoto Prefecture,Japan|
Hojicha (roasted green tea) in created using the leaves of teas such as bancha, kukicha, and low-grade teas.After the final stage of production, the leaves are roasted at high temperature to bring out the fragrance. Hojicha has a brown color, is low in caffeine and catechin, and has no bitter taste.It has a fragrant and refreshing flavor.
For the frequently-asked questions about the grade A~S, each grade is mainly defined by “Production area x Tea farmer x Crop quality in the season”.
Tea fairs are held in Japan and the tea grades such as aroma, a liquid color degree of a leaf color, and flavor in each season are decided as comprehensive evaluation by the most professional among professionals. Thus, please understand that the grade A~S can be decided in order from the best for each season. There is no grading system by light-steam, normal-steam, and deep-steam as often mentioned. Instead, normal-steam primarily created by Souen Nagatani is original as green tea. Because a tea processed for deep-steamed tea was not a good quality tea due to a strong taste of bitterness and astringency, a deep-steamed production process was developed. As indicated by the Japanese word “WabiSabi”, the pronounced flavor of green tea (even a plain-flavor appearance like a local cuisine of Kyoto) will be preferred in Uji as a main tea growing center.
As described above, since a tea quality does not depend on production process (e.g. Level of steam), it is not always true that a tea would be good if paying for higher value so determining a tea quality can definitely be difficult without a distinguishing insight for tea contents. It will be the best if our insight with the Uji history can assist you to absolutely select and enjoy a delicious tea.
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