Let's talk about Yusando's roasted green tea ①
Today's theme is hojicha.There are many teas with the name Hojicha, but what they have in common is whether or not they are roasted at the end.When roasted, it is often called hojicha.There are various processes in the stage before roasting before that, and there are various ways to make it, but regardless of the stage before that, if it is finally roasted, it will often become hojicha.
Therefore, even with the same hojicha notation, it can be very diverse.How to process in the previous stage ✖️ You can make a lot of variations by roasting.After all, consumers' tastes will be different.Hojicha also has various flavors.
When it comes to Hojicha from Yusando, Hojicha is the most popular of our teas.Hojicha for leaf and Hojicha for making Hojicha tea packs are made in two parts.
Hojicha for reef is made from the latter half of June to the latter half of July before the summer, and about a month before and after that.If anything, after the first tea is finished, the tea leaves that are left uncut and the new shoots of the second tea are harvested together.Generally speaking, I think it's best when you feel that it's a little too big for the best tea.The branches and stems are cut together to some extent so that they are sweeter than umami and the taste is as harmonious as possible.
Hojicha for tea bags, on the other hand, is used to make tea with a strong sweetness, so the tea leaves are a little hard and can be made into last-minute tea.In terms of time, it's from the second half of September to the end of October.We use so-called autumn bancha tea leaves.
Before, I wasn't particularly aware of it, but it seems that the taste and aroma of tea varies considerably depending on the degree of roasting.I think it's quite similar to coffee, but the shallow and deep roasting makes different tastes.
Our hojicha is a rather light type of hojicha.Properly with a mellow taste
We aim to make tea that you can enjoy the taste of tea.Previously, the tea that came out when I went to a soba restaurant in Shigaraki was hojicha, which was a little deeper roasted than our tea.I personally thought that the dark dream roasted green tea and katsudon would go very well together.