It is the original tea variety that has been started to be produced in the beginning of the XX century under the influence of the Chinese technology. In fact, it is roasted “premium” Sencha with stems. The harvested tea is steamed, twisted and dried with no fermentation process. It is heated on the ceramic trays using the wooden charcoals. There is a legend about this tea. It is said that a tea trader prepared the old tea in this way and successfully sold it out.
The dry tea consists of tiny thin, flat tubes of the brown leaves and some thin stems. The aroma of dry tea is sweetish, with corny, spicy and coffee tones. The clear infusion has dark apricot tint.
The bouquet of brewed tea is warm, bright, corny and spicy with coffee, vanilla and chocolate tones. The aroma is rich, full-bodied, deep. The taste is mild, rich, sweet with a slight astringency and it turns into long-lasting refreshing aftertaste.
The classic Japanese brewing: heat teapot with hot water. Take 2 grams of tea for 100ml. Tokusen Hojicha is brewed with a bit chilled boiled water (80°С), steep for 30 seconds and pour tea into the cups. The infusion can be repeated for three times.
Also tea can be infused by quick repeated infusions in the porcelain gaiwan or glass. Take 5 grams of dry leaves to 100 ml. It can be infused for 6-7 times.
This is original Japanese tea. The bouquet reminds Wuyishan tea, but the effect is lighter. It has rich sweet taste and heating, tonic effect. It is a nice choice for knowing the Japanese tea tradition. This tea is especially nice for the cold part of the year. Also Hojicha is low in caffeine and tannin, making it perfect for children, elderly persons or later at night.