What is hejicha?

Hojicha is one of two Japanese drinks from green tea derived from the late season green tea leaves. This beverage with low caffeine caught in the 20th century, as a cheaper alternative to higher and younger green tea leaves that are processed throughout the country and Asia.

In the beginning of autumn, after two or three earlier harvests, the Sencha plant is deprived of more leaves and twigs and then processed for tea Hojich. This harvest produces leaves that make the so -called bancha tea leaves. This sheet is cooked in a specialized baking process aimed at replenishing the leaves of “leaves of leaves. Leaves. Since the leaves are selected so late in the harvest season, they have a harder consistency and more rustic taste, and therefore Bancha leaves are often appreciated less than other varieties. 6Slunce. Once the residual moisture evaporates, the leaves and twigs are baked into a deeper brown shade above high heat, which reduces the levels of tea caffeine and tannins. Hojicha is ready for VAthe shifting after being crushed into small pieces to be filtered by Sieves or filter paper.

Bancha leaves should be cooked in a specific way. Only 1 teaspoon (about 5 ml) is necessary for each cup to give the right taste. The water should be boiled when it connects to the leaves, and the pot or kettle they share should be covered at least a few minutes to capture valuable steam inside during the punch process.

Another drink besides Hojicha, which is usually produced with Bancha's harvest, is called

The highest degree of green is considered gyokuro , which includes the cultivation of Sencha or decoccocted tea, in the shadow. Lack of direct sunlight is said to produce the most fineThe taste of green tea. Several other processes are considered more sophisticated than Hojich and his Bancha Leaf.