Moya Matcha Green Tea, Hojicha – 60 g

Green tea is created by roasting according to an original Japanese recipe. Roasting gives it a crimson-brown colour, unique woody aroma and caramel flavour, and lowers the caffeine content. This makes hojicha an ideal evening drink and a tea recommended for the macrobiotic diet.

Hojicha – roasted tea from Kyoto

Hojicha is a roasted green tea with a smoky, smoky aroma, an unmistakable nutty-caramel flavour and a deep crimson brew colour. Once tasted, it first surprises, then becomes addictive. Its uniquely different flavour, devoid of the bitterness typical of green tea, often appeals to lovers of black tea. Production is based on a method of roasting the leaves created in 1920 in Kyoto, from where the name ‘hoji-cha’ (ほうじ茶) meaning ‘roasted tea’ originates.

How to prepare Kukicha?

Amount of tea: 2-3 g per 150 ml

Water temperature: 75-90°C

Steeping time: 1-3 min

Number of brews: 3

Properties of Hojicha

Hojicha, due to its unique production process, is a low-caffeine tea, which it just loses during roasting. In small quantities, it can be drunk by children and pregnant women. Valued mainly for its unusual taste and aroma, it also has many health-enhancing properties. Along with other Japanese green teas, it is a rich source of catechins and antioxidants. Drinking hojicha improves digestion and contributes to slowing down ageing throughout the body, cleansing toxins, lowering bad cholesterol levels, keeping sugar levels normal, maintaining healthy teeth and gums and even improving mood. Its leaves contain well absorbed vitamin C, beta carotene, folic acid, potassium, calcium and phosphorus.

Ingredients:

100% organic hojicha tea