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| Name | Everything You Need to Know About Hojicha - Hojicha Japanese Roasted Tea |
| Video Uploader | Video From Nioteas TV |
| Upload Date | This Video Uploaded At 01-03-2022 11:00:46 |
| Video Discription | Get 51 different types of tea, a teapot, tea bowl, tea whisk, tea spoon with the giga sampler: https://nioteas.com/products/green-tea-sampler-51-pack-with-kyusu-teapot-matcha-bowl-matcha-whisk-and-chashaku Read the Article here: https://nioteas.com/blogs/news/everything-you-need-to-know-about-hojicha Try the Noike Hojicha: https://nioteas.com/collections/hojicha/products/hojicha-noike Try the Kuki Hojicha: https://nioteas.com/collections/hojicha/products/kuki-hojicha Try the Hojicha Kawabataen: https://nioteas.com/collections/hojicha/products/hojicha-kawabataen Although the color of the hojicha leaves and hojicha tea may make it look like a type of black tea, Hojicha is actually a roasted green tea. After the leaves are harvested, they are steamed to stop the oxidation process. If the leaves were not heated after harvest, they would fully oxidize and become a black tea. This makes hōjicha a type of Japanese green tea, but what makes it unique is what happens next. The hojicha leaves are roasted in either a large pan or in a roasting machine. While it is common for japanese green teas to be heated at many different stages in the production, this is usually done at very low temperatures and is used primarily for drying. With hojicha, the heat applied is far more intense and it is done for a longer time. This completely transforms the tea leaf, and it turns the color from green to brown. What is even more remarkable is what happens to the flavor. The hojicha tea is now almost unrecognizable from its original, unroasted state. The flavor is not necessarily better or worse, it just becomes different. It trades these fresher notes of steamed vegetables and citrus for warmer notes of coffee, caramel and chocolate. The color of the hojicha tea also becomes red to brown, further demonstrating the massive transformation this tea undergoes. Mr. Issin uses a unique method to produce his hojicha. While most hojicha teas are roasted in a large machine to get a uniform roast, Mr. Issin uses a technique that is a bit more nuanced for producing smaller batches of his famous Kuki hojicha. He actually roasts the tea leaves in a hot pan and they are automatically turned by a system of metal paddles. This process may take more time, and only allow smaller quantities to be produced, but it allows Mr. Issin to have more control over the roasting process and make sure the tea is roasted to perfection. He also uses this same machine to produce his Kamairicha, or partially roasted tea. Kamairicha is somewhere in between a hojicha or fully roasted tea and a sencha or unroasted tea. This pan-firing method is common with Chinese green teas, but not with Japanese green teas, making Kamairicha an anomaly in Japan. Although Kamairicha is uncommon in Japan as a whole, there are some areas where it has become a specialty, such as Miyazaki, where Mr. Issin lives. This Kamairicha is roasted in the same pan as the Kuki Hojicha, but this time it is left uncovered so it doesn’t get to as high of a temperature. It also is roasted for a shorter time, so instead of turning brown, the leaves only slightly change in color. This tea really strikes a “sweet spot” in between roasted tea and unroasted tea. It has characteristics of each, but also it’s own which are entirely unique. The Kamairicha from Mr. Issin has these nutty flavor profiles like cashew, hazelnut and toasted almond. It also maintains some of it’s steamed vegetable characteristics you would expect from a Japanese green tea like sencha. gYiX-oUf6NM |
| Category | Travel & Events |
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