Hojicha, Jou Yanagi

$ 12.00

Tasting Notes: Smooth and rich russet liquor with warm notes of toasted cereal and roasted chestnuts.

A popular tea in Japan for children and those seeking less caffeine, this stem tea is sourced via Ryuoen, one of the finest tea shops in Kyoto. 

Hojicha tea is the very last to be harvested for the year and is deeply roasted to create its characteristic nutty sweetness. Its fragrance will delight and warm you, with notes of chestnut and warm roasted barley. The warm, round palate lives up to that old adage that tea cures all ills, giving instant reprieve from the stresses of the day. Fall to winter, as our day slows down, you'll find our staff sipping this tea into the late afternoon hours.

This Hojicha, along with its scented cousin the Cypress Hojicha, are two of our favorite teas for coffee drinkers looking to branch out into tea or find an afternoon pick-me-up without the jitters from coffee or chemicals found in the decaffeination process. Naturally low in caffeine due to its mostly stem composition, Hojicha will satisfy both your search for a low-caffeine tea substitute for coffee and your coffee-lover-palate's desire for a roasted and complex brew.

Getting The Most Out Of Your Loose Leaf Green Tea

Steep and re-steep this toasty, roasted green tea for an afternoon and evening full of delicious flavors. We recommend your first steep at 195 degrees F for about 2-3 minutes, with each subsequent steep brewing for increasing intervals. Brewed western-style, anticipate 2-3 gorgeous steeps from each portion of tea, or cold brew for a refreshing spring and fall afternoon iced tea!

Japanese green teas are best brewed between 170-180 degrees for 1 - 2 minutes. Chinese green teas are best brewed between 175-185 for 3 - 4 minutes.

About Green Tea

What is Green Tea?

Green tea, like white tea, is made from buds and young leaves. After the initial withering phase the tea is rolled or twisted to release the essential oils of the leaves. This additional handling causes the leaf to begin to oxidize, a process which if left alone, would produce black tea. In order to stop this process at the right time (roughly 30% oxidation) the producer introduces heat in one of two ways: with steam (the Japanese style) or with dry heat (the Chinese style). These two different styles produce two broad types of green tea. The Japanese style is dark green, glossy, and deeply vegetal while the Chinese style is lighter in color and introduces an elegant toastiness to the tea.

Health Benefits of Green Tea

Congratulations, if you are drinking tea, you have already chosen an incredible, healthful beverage. Tea is considered in many cultures to have medicinal properties. All tea comes from the same plant family, camellia sinensis, and therefore all types and styles contain the same components that contribute to significant health benefits. Influence of the varietal, growing conditions, production techniques, and your brewing practices all play roles in antioxidant and caffeine levels in your cup. Although green tea is promoted as having the highest antioxidants of all types of tea, varying factors change antioxidant contents between all types of tea. So enjoy a cup of tea, any tea, and know that you are drinking health.