This roasted matcha has lovely notes of tea, mint & umami. Works wonderfully on its own as well as with hot/cold milky drinks.
270,00 kr
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Hojicha is a finely ground powder made of the C. Sinensis plant. There are three types (varietals) of
C. Sinensis trees approved for use to produce matcha: Samidori, Okumidori and Yabukita.
The C. Sinensis trees are grown in shade to maximize the chloroplasts that gives the leaves their green color, these little friends make sure that the plant can survive through the process of photosyntethis.
Every leaf is hand picked. To make Hojicha the leaves are not steamed but roasted in a porcelain pot over charcoal at a temperature of ca 150°C. The gentle roasting creates a light golden color and prevents oxidation.
In this blend which we call ”Play with maillard not fire” you will find a mix of all three varietals mentioned above. Hojicha has been made since the 1920s when a merchant in Kyoto was left with a batch of unsellable bancha. His solution to roast the tea led to this a new innovative drink
