Originating in Kyoto in the 1920s as a way of utilising leftover leaves, stems, stalks and twigs, Hojicha is a roasted green tea from Japan. The tea has a deep umami character and notes of nori seaweed, roasted hazelnut and delicate smoke, with dry and woody tannins.
Pairs well with sushi and seafood.
Honey Spencer, sommelier, wine consultant and co-founder of Bastarda:
"Hojicha was really interesting; I loved the savoury elements. Notes of pungent, umami, savoury (with lifted sweetness) wet autumn leaf. Food matches: pork, mushrooms, parmesan, roasted tomatoes, roasted nuts, asparagus"
TASTING NOTES
Hazelnut -Seaweed-Roasted Chestnut
Region: Tenryu, Shizuoka, Japan Elevation:200metres
.Harvest date: summer (second flush)
Fresh Sencha tea leaves undergo a process typical in Japanese tea production of steaming, machine rolling and drying. The leaves then undergo additional roasting to add the signature toasty flavour.
INGREDIE:
• 24 Hour Cold Brewed Hojicha Tea (93%)
• White Grape Juice From Concentrate
• Acid (Citric Acid)
• Vitamin C
• Carbon Dioxide
Hojicha起源於20世紀20年代的京都，是一種利用剩余的葉子、莖、莖和細枝的方法，是一種來自日本的烘焙綠茶。這款茶具有濃郁的鮮味，海苔、烤榛子和精致的煙熏味，單寧幹爽而木質。
適合搭配壽司和海鮮。
侍酒師、葡萄酒顧問、Bastarda聯合創始人霍尼·斯賓塞(Honey Spencer):
「Hojicha真的很有趣;我喜歡它的鹹味。帶有辛辣、鮮味、甘甜和濕潤秋葉的味道。食物搭配:豬肉、蘑菇、帕爾馬幹酪、烤西紅柿、烤堅果、蘆筍。
口味
榛子-海藻-烤栗子
地區:日本靜岡天龍海拔:200米
收獲日期:夏季(第二次同花順)
新鮮的煎茶茶葉要經過日本茶葉生產的典型過程，即蒸、機器碾壓和幹燥。然後再進行額外的烘烤，以增加招牌的烤香。
原料:
•24小時冷沖茶(93%)
•濃縮白葡萄汁
•酸(檸檬酸)
•維生素C
•二氧化碳
