Hōjicha: Difference between revisions

Hōjicha
Hōjicha
Type	Green
Other names	hōji-cha, houjicha, pan-fried / oven roasted tea
Origin	Japan
Quick description	Popular in Japan; roasted bancha or kukicha tea, often used as an after-dinner tea
Temperature	82 °C (180 °F)
Time	30 sec to 3 minutes

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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.^[1]

Description

Hōjicha is often made from bancha (番茶, "common tea"),^[2] 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.

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process.^[3] 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.^[4] 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.

References

^ "History of hojicha". Retrieved 2018-06-23.
^ Clayton, Liz. "Tea Time: All About Hojicha". serious eats. Retrieved 20 January 2012.
^ Kuroda, Yukiaki (2004). Health effects of tea and its catechins. 30: Kluwer Academic. ISBN 0-306-48207-X.{{cite book}}: CS1 maint: location (link)
^ "Components of Hojicha - IPPODO". www.ippodo-tea.co.jp. Retrieved 13 April 2018.

[History-1] "History of hojicha". Retrieved 2018-06-23.

[seriouseats-2] Clayton, Liz. "Tea Time: All About Hojicha". serious eats. Retrieved 20 January 2012.

[3] Kuroda, Yukiaki (2004). Health effects of tea and its catechins. 30: Kluwer Academic. ISBN 0-306-48207-X.{{cite book}}: CS1 maint: location (link)

[4] "Components of Hojicha - IPPODO". www.ippodo-tea.co.jp. Retrieved 13 April 2018.

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 [[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 |accessdate=2018-06-23 | title=History of hojicha | url=https://hojicha.co/pages/history-of-hojicha-roasted-green-tea }}</ref>
+{{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==
-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|accessdate=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.
+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.
-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|accessdate=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.
+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.
 ==See also==