• 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 1
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 2
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 3
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 4
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 2
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 2
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 2
  • 305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea - 2

305. Hojicha (50g) - japanese green tea - PIAG The Fresh Tea

zł45.01
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Green ungreen Japanese tea.

Hojicha ( Houjicha ) is a traditional style of Japanese green tea, where an additional step is to roast the tea leaves or sometimes the stems as well.

The Japanese do not like waste. Leftover harvested material that, for various reasons, has not been used to make excellent Sencha, Bancha or Kukicha tea, or more mature leaves and stalks picked during the autumn harvest that have been treated with hot steam to stop the enzymatic oxidation process are additionally roasted at temperatures as high as 200 C. During roasting, caramelization and Maillard reactions take place in the leaves, which make the leaves brown and the infusion obtained from roasted Hojicha green tea has a delicate chocolate-caramel flavor. There is naturally less caffeine in the more mature tea leaves and stalks and additional roasting further reduces the caffeine content. Therefore, Hojicha contains little caffeine and can be drunk at any time of the day or even night.

COMPOSITION: green tea leaves.

305.50

Green but not green Japanese tea.

Hojicha ( Houjicha ) is a traditional style of Japanese green tea, where an additional step is to roast the tea leaves or sometimes the stalks as well.

The Japanese do not like waste. Leftover harvested material that, for various reasons, has not been used to make excellent Sencha, Bancha or Kukicha tea, or more mature leaves and stalks picked during the autumn harvest that have been treated with hot steam to stop the enzymatic oxidation process are additionally roasted at temperatures as high as 200C. During roasting, caramelization and Maillard reactions take place in the leaves, which make the leaves brown and the infusion obtained from roasted Hojicha green tea has a delicate chocolate-caramel flavor. There is naturally less caffeine in the more mature tea leaves and stalks and additional roasting further reduces the caffeine content. Therefore, Hojicha contains little caffeine and can be drunk at any time of day or even night.

Japonia
Kolekcja Oczywista
Zielona
Tin ( loose tea )
Herbata Sypana
Piag The Fresh Tea

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