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{{short description|Japanese charcoal-roasted green tea}}
{{short description|Japanese charcoal-roasted green tea}}
{{More citations needed|date=September 2022}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{Infobox Tea
{{Infobox Tea
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| Tea_time = 30 sec to 3 minutes
| Tea_time = 30 sec to 3 minutes
}}
}}
{{Nihongo|'''''Hōjicha'''''|ほうじ茶, 焙じ茶|4={{literal translation|''roasted tea''}}}} is a [[Japanese green tea]]. It is distinctive from other Japanese green teas because it is roasted in a [[porcelain]] pot over [[charcoal]]. It is roasted at {{Convert|150|C}} to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after.<ref>{{Cite book |title=A Beginner's Guide to Japanese Tea: Selecting and Brewing the Perfect Cup of Sencha, Matcha, and Other Japanese Teas |publisher=Tuttle Publishing |year=2002 |isbn=978-4805316382 |pages=28 |language=en}}</ref>
[[File:Image-Hoji-cha-2.JPG|thumb|A cup of ''hōjicha'']]
{{nihongo|'''''Hōjicha'''''|焙じ茶, ほうじ茶|}} is a [[Japanese green tea]]. It is distinctive from other Japanese green teas because it is roasted in a [[porcelain]] pot over [[charcoal]], whereas most Japanese teas are steamed. The tea is fired at a high [[temperature]], altering the leaf color tints from green to reddish brown. The process was first performed in [[Kyoto]], [[Japan]], in the 1920s and its popularity persists today.<ref name=History>{{ cite web |access-date=2018-06-23 | title=History of hojicha | url=https://hojicha.co/pages/history-of-hojicha-roasted-green-tea }}</ref>


==Description==
== Description ==
Hōjicha is often made from [[bancha]] ({{lang|ja|番茶}}, "common tea"),<ref name=seriouseats>{{cite web|last=Clayton|first=Liz|title=Tea Time: All About Hojicha|url=http://drinks.seriouseats.com/2011/09/tea-time-all-about-hojicha-japanese-green-tea-how-to-brew-tea-history.html|work=serious eats|access-date=20 January 2012}}</ref> tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from [[sencha]], and [[kukicha]], tea made from the twigs of the tea plant rather than the leaves.


=== Visual appearance ===
Hōjicha infusions have a light- to reddish-brown appearance and are less [[astringent]] due to losing [[Tea catechins|catechins]] during the high-temperature roasting process.<ref>{{cite book|last=Kuroda|first=Yukiaki|title=Health effects of tea and its catechins|year=2004|publisher=Kluwer Academic|location=30|isbn=0-306-48207-X|url=https://books.google.com/books?id=Xcj4NrtKe3IC&q=hojicha+catechins&pg=PA30}}</ref> The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make ''Hōjicha'' also lowers the amount of [[caffeine]] in the tea.<ref>{{cite web|url=http://www.ippodo-tea.co.jp/en/tea/hojicha_02.html|title=Components of Hojicha - IPPODO|website=www.ippodo-tea.co.jp|access-date=13 April 2018}}</ref> Because of its mildness, ''Hōjicha'' is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.
Dry hōjicha tea leaves are brown wedge-shaped needles. The tea is fired at a high [[temperature]], altering the leaf colour tints from green to reddish-brown.

Infusions have a distinctive clear red appearance and nutty fragrance. Hojicha is sometimes sold in a powdered form and used to make steamed milk drinks.

=== Taste ===
Once infused, hōjicha has a nutty, toasty, sweet flavor. The tea has little to no bitterness.<ref>{{Cite book |last=Uhl |first=Joseph Wesley |url=http://worldcat.org/oclc/1232411381 |title=The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea |publisher=Quarry Books |year=2015 |isbn=978-1631590498 |pages=33 |oclc=1232411381}}</ref>

== History ==
The process of making hōjicha was discovered in 1920 by accident when a [[Kyoto]] merchant had unsaleable [[bancha]]. By roasting the bancha, the merchant created a new flavor; hōjicha.<ref>{{Cite book |last=Driem |first=George L. van |url=https://books.google.com/books?id=Z6WODwAAQBAJ&dq=H%C5%8Djicha+1920&pg=PA220 |title=The Tale of Tea: A Comprehensive History of Tea from Prehistoric Times to the Present Day |date=2019-01-14 |publisher=BRILL |isbn=978-90-04-39360-8 |language=en}}</ref>

Hōjicha is often made from bancha ({{Lang|ja|番茶}} 'common tea'), tea from the last harvest of the season. However, other varieties of hōjicha also exist, including a variety made from [[sencha]] and [[kukicha]]. Kukicha (also known as {{Transliteration|ja|bōcha}} or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone.<ref>{{Cite book |last=Kilby |first=Nick |title=The Book of Tea: All Things Tea |publisher=Jacqui Small LLP |year=2015 |isbn=978-1909342842 |pages=248}}</ref>

Hōjicha infusions have a light- to reddish-brown appearance and are less [[astringent]]. The lower levels of astringency in hōjicha are due to the tea losing [[Tea catechins|catechins]] during the high-temperature roasting process.

The roasted flavours are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese [[green tea]] with a toasty, slightly caramel-like flavour.

The roasting process used to make hōjicha also lowers the amount of [[caffeine]] in the tea. Because of its mildness, hōjicha is a popular tea to serve during the evening meal, before sleep, and preferred for children and the elderly.<ref>{{Cite book |last=Saberi |first=Helen |url=http://worldcat.org/oclc/908338259 |title=Tea: A Global History |publisher=Reaktion Books |year=2010 |isbn=978-1861897763 |pages=48 |oclc=908338259}}</ref>


==See also==
==See also==
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{{Teas}}
{{Teas}}


[[Category:Green tea]]
[[Category:Japanese green tea]]
[[Category:Japanese tea]]

Revision as of 09:19, 21 March 2024

Hōjicha
TypeGreen
Other nameshōji-cha, houjicha, pan-fried / oven roasted tea
OriginJapan
Quick descriptionPopular in Japan; roasted bancha or kukicha tea, often used as an after-dinner tea
Temperature82 °C (180 °F)
Time30 sec to 3 minutes

Hōjicha (ほうじ茶, 焙じ茶, lit. 'roasted tea') is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at 150 °C (302 °F) to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after.[1]

Description

Visual appearance

Dry hōjicha tea leaves are brown wedge-shaped needles. The tea is fired at a high temperature, altering the leaf colour tints from green to reddish-brown.

Infusions have a distinctive clear red appearance and nutty fragrance. Hojicha is sometimes sold in a powdered form and used to make steamed milk drinks.

Taste

Once infused, hōjicha has a nutty, toasty, sweet flavor. The tea has little to no bitterness.[2]

History

The process of making hōjicha was discovered in 1920 by accident when a Kyoto merchant had unsaleable bancha. By roasting the bancha, the merchant created a new flavor; hōjicha.[3]

Hōjicha is often made from bancha (番茶 'common tea'), tea from the last harvest of the season. However, other varieties of hōjicha also exist, including a variety made from sencha and kukicha. Kukicha (also known as bōcha or 'twig tea') is made primarily from the twigs and stems of the tea plant rather than the leaves alone.[4]

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent. The lower levels of astringency in hōjicha are due to the tea losing catechins during the high-temperature roasting process.

The roasted flavours are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavour.

The roasting process used to make hōjicha also lowers the amount of caffeine in the tea. Because of its mildness, hōjicha is a popular tea to serve during the evening meal, before sleep, and preferred for children and the elderly.[5]

See also

References

  1. ^ A Beginner's Guide to Japanese Tea: Selecting and Brewing the Perfect Cup of Sencha, Matcha, and Other Japanese Teas. Tuttle Publishing. 2002. p. 28. ISBN 978-4805316382.
  2. ^ Uhl, Joseph Wesley (2015). The Art and Craft of Tea: An Enthusiast's Guide to Selecting, Brewing, and Serving Exquisite Tea. Quarry Books. p. 33. ISBN 978-1631590498. OCLC 1232411381.
  3. ^ Driem, George L. van (2019-01-14). The Tale of Tea: A Comprehensive History of Tea from Prehistoric Times to the Present Day. BRILL. ISBN 978-90-04-39360-8.
  4. ^ Kilby, Nick (2015). The Book of Tea: All Things Tea. Jacqui Small LLP. p. 248. ISBN 978-1909342842.
  5. ^ Saberi, Helen (2010). Tea: A Global History. Reaktion Books. p. 48. ISBN 978-1861897763. OCLC 908338259.
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