This Hojicha is very unique as it is a roasted green tea from Japanese tea cultivar, grown and roasted by expert tea makers in the Victorian Alps region, Australia.
The roasting process this tea undergoes, imparts deep toasty flavours similar to high roasted or baked Oolongs and makes an amber liquid. The leaves are a deep green/brown colour & leaves have a flaky appearance.
Less astringent & lower in caffeine than most green teas, this tea produces a smooth, caramel and toasty flavour which has notes of hazelnut and a dry finish.
Tea Type: Green
Origin: Japanese Cultivar grown in Victoria, Australia
Liquor: Clear amber
Intensity/Mouthfeel: medium intensity, smooth, dry
Aroma: Toasty, hazelnut, caramel
Flavour: Toasty, hazelnut, caramelised nut
Pairings: grilled fish, smoked cheese, soy sauce, mushroom, chocolate, cream desserts, vanilla ice-cream, salted caramel
Leaf: 1.5 - 2 teaspoons
Temp: 90 *C
Time: 1 - 2 mins
Steep: May be re-steeped
Cold Brewing Suggestion
Our ratios make a tea concentrate which can be kept in the fridge and used over several days.
Leaf: 1 tablespoon per cup of water
Time: 8 hours
Instructions: Place leaves and cold/room temp water together in a jug or large jar. Keep in the fridge for 8 hours. After 8 hours, strain using a fine mesh strainer into a bottle.
We prepare our cold brewed tea at a 50/50 ratio with cold filtered water, however you can alter to your liking. Serve with ice!
This Japanese cultivar tea is grown around the Victorian Alps, close to the processing factory in Wangaratta. When it is time to harvest, machine harvesters are used to take just the new growth from the top of the plant, achieving 3-4 harvests per season.
Once the tea has arrived at the factory, the fresh leaf is assessed for a number of qualities, and tested for any contamination.
The tea is then steamed to prevent the leaves from oxidising, and to maintain the characteristic fresh leaf colour.
The rolling and drying process is the most time consuming part of the process (aside from the growing of course!) because of the moisture retained within the green tea leaf itself. A variety of machines mimick the hand motions of rolling and pressing the tea, some while applying heat to consistently dry the tea. The finishing component of this process, completed in the final roller, is performed to achieve the straight, pointy polished look of the leaves which completes the sencha image.
Tea has been grown in the Victorian Alps region since 2001.