Hojicha Roasting Experiment
As I wrote in the previous article, we've started developing Hojicha products.
 
We made 3 types of Hojicha this time using first flush Aracha (unrefined tea) from Kagoshima.
  
Experiment started !
First, we put 300g of tea leaves into the rotating drum.  
 
 
 
  
Then, we took the leaves out when the temperature reached around 180℃ (356F). Next time, we took the leaves out at around 195℃ (383F). 


[ Tea No.1 ]  The tea leaves taken out at 180℃(356F)
  
 
  
  
[ Tea No.2 ]  The tea leaves taken out at 195℃ (383F)
 
  
 
 
It is obvious to see the difference , isn't it ?
   
We experimented one more time to roast the No.2 tea leaves again until 210℃ (410F)  [ Tea No.3 ]
    
So, we've got 3 types of Hojicha here.  
I brewed the teas.
 
  
 
 
You can easily tell which one is roasted at the high temperature !!
 
Here is my impression of the teas. 

[ Tea No.1 ]  
Very lightly roasted type  
I think it is not roasted enough to say it is Hojicha.
Some tea shops call this light-roasted type of Hojicha "Ao-Hojicha" which means Green-Hojicha in direct translation.
The savory flavor of green tea remains.  Also it has a roasting aroma. I think you can enjoy the best of both teas in this tea.
  
[ Tea No.2 ] 
Middle-roasted type 
I could say it is a standard roasting level of Hojicha. 
 
[ Tea No.3 ] 
Too much roasting
It has a burnt taste. The taste is not good.
  

The Most Interesting Tea 

[ Tea No.1 ]  
Very lightly roasted type  
 
 
This light roasted type of Hojicha is not so common. It would be interesting for tea lovers to have it.
This tea has less astringent than normal green tea as it was roasted.But green tea's savory flavor still remains.
It also could be good for people who feel green tea's astringency is too strong for their body.

What I learned

・Taste would be very different depending on which tea leaves you roast.
 
I was imaging a particular Hojicha taste when we started roasting.
It is one of my favorite Hojicha tastes and it has a deep-roasting aroma, a sweet caramel-like flavor, and also a mild flavor.I was thinking we could make the taste if we roasted deeply.
But the fact was not like that.
 
[ Tea No.2 ] was roasted deeply. But [ Tea No.2 ] tastes sharper and refreshing than the taste I imagined.
I assumed we might be able to have the taste if we roasted summer harvest leaves, not first flush leaves.
So, not only roasting temperature, but also tea leaves and other factors would affect the taste of Hojicha.
 
Ogura-san told me that aging could make the taste more milder.
So aging could be one of the factors.
 
There are many interesting things to know about Hojicha !!
 
  

Today's Hojicha Selection 

Hinokuni Kumamoto: Dark Roast Hojicha - Kuro  -Very deeply roasted, distinctive taste 
I feel I am having a blend of Hojicha and black oolong tea !
 

HojichaProduct development

Leave a comment

All comments are moderated before being published