- Tasting Notes
- Brewing Instructions
Here at Dorothy’s Teas HQ, we love Houjicha for its delicious roasted nutty and caramel flavours, coupled with its super-healthy green tea properties. Most green teas in Japan are steamed, but this late season bancha tea, (September harvest), goes through an additional stage of roasting at 200c for a few minutes. Houjicha is reputed to have been invented by a Kyoto tea merchant in the 1920s, who had a surplus of green tea he did not wish to waste! Originally the tea was roasted over charcoal, but now it is mostly prepared in electric roasters. The leaves are rarely sorted, producing a tea which is low in caffeine due to the high non-leaf content. Houjicha is drunk in Japan at breakfast and night time for its comforting properties, and is a great way to introduce children or non-tea drinkers to tea!
The large roasted leaves and stalks are a deep bronze colour, with an inviting molasses and biscuity aroma. The brewed liquor is a deep amber colour which oozes toasted nut and smooth caramel flavours, with calming, roasted woody notes. The tea has a comforting honeyed finish, with a very subtle roasted coffee aroma and not a hint of tannin. Houjicha is great for sipping around bedtime, thanks to its delicious flavour and low caffeine content.
At breakfast with toast, crumpets, or croissants. Biscuits. Cakes. Hot puddings.
3g / 1 heaped tsp/ 200ml 85°C. Steep for 2 minutes. Can be re-infused 2 more times.
Tea infuser/teapot and strainer/kyusu.
Tea leaves and buds.