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.
• 24 Hour Cold Brewed Hojicha Tea (93%)
• White Grape Juice From Concentrate • Acid (Citric Acid) • Vitamin C • Carbon Dioxide