The cousin of Green Tea, Hojicha is another permutation of Japanese tea that gets its color from the roasting process, yielding a toasty and nutty tea character reminiscent of coffee without the high caffeine level.
It has a provenance that goes as far back as the early twentieth century when frugal Japanese tea merchants made use of leftover leaves, stems, stalks, and twigs, green tea debris from the harvest to pan-fried over charcoal, giving it a pleasant fragrance and earthy taste.
Hojicha is not as sensitive to water temperature in that it doesn’t get too astringent or bitter if it is steeped in water that’s too hot, unlike other green teas. It’s a bit more forgiving and also a lot more versatile when it comes to pairing it with both sweet and savoury food variants, such as sushi, maple syrup, chocolate, black sesame, sweet potato, and vanilla.
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