8030

HÔJICHA "ATAGO"

Green tea | Japan

Pack 50g
Tin 50g
50g boite métal + coffret cadeau (Tin + gift box)

TASTING NOTE

The most beautiful stalks of a quality tea were selected and lightly roasted. Extended flavor in mouth. 

Beautiful aromatic wealth and freshness at mouth. This Hôjicha tea is composed with tea rods from the first harvest, with very high quality. At mouth, you are surprised by the richness of its aromas at first then its freshness and the elegancy of its balance. It can be also prepared as iced tea. Directly pouring boiling water on average 8 grams of Hôjicha "Atago" and a big quantity of ice cubes. The boiling water is going to brutally cool in contact with ice cubes, giving off a maximum of aromas and sweetness.  
A low acid green tea, easy to drink.

 

Ingredients: Roasted green tea leaf stems
Type of tea and origin: Sencha green tea from Japan, Kagoshima and Mizayaki. Kukicha type
Cultivar: Yabukita
Can be re-infused: 1 - 2 times

Ref. 8030

HÔJICHA "ATAGO"

Green tea Japan

classé dans : Green tea

Pack 50g
Tin 50g
50g boite métal + coffret cadeau (Tin + gift box)

TASTING NOTE

The most beautiful stalks of a quality tea were selected and lightly roasted. Extended flavor in mouth. 

Beautiful aromatic wealth and freshness at mouth. This Hôjicha tea is composed with tea rods from the first harvest, with very high quality. At mouth, you are surprised by the richness of its aromas at first then its freshness and the elegancy of its balance. It can be also prepared as iced tea. Directly pouring boiling water on average 8 grams of Hôjicha "Atago" and a big quantity of ice cubes. The boiling water is going to brutally cool in contact with ice cubes, giving off a maximum of aromas and sweetness.  
A low acid green tea, easy to drink.

 

Ingredients: Roasted green tea leaf stems
Type of tea and origin: Sencha green tea from Japan, Kagoshima and Mizayaki. Kukicha type
Cultivar: Yabukita
Can be re-infused: 1 - 2 times

Qty - +
12,50 €
Conseil de préparation

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LEARN MORE ABOUT
En savoir plus sur les thés verts du Japon

LEARN MORE ABOUT JAPANESE GREEN TEAS

Green teas are "non-oxidized" teas, meaning that oxidation of the leaves is quickly stopped after picking. They therefore retain their green color and all their properties. Green tea is produced mainly in Japan and China, each of these countries having its own manufacturing methods and a different aromatic rendering.

In Japan, green tea (Nihon-cha) represents more than 99% of national production and comes mostly from the islands of Kyushu and Shikoku. There are different varieties of green teas: Sencha, Genmaïcha, Gyokuro, Hojicha, Matcha, Bancha etc...

The harvest of green tea is made from mid-April to the end of September on 4 harvests.

> The first harvest (April - May), reputed to produce a more refined and less astringent tea than the following ones.
> 2nd harvest (June - July)
> 3rd harvest (July - August)
> 4th harvest (August - September)

Green teas are known for their many benefits and therapeutic properties, which vary from variety to variety. Generally speaking, green teas are rich in antioxidants, vitamins C and amino acids. Among these antioxidants, we can mention the presence of catechin which slows the progression of free radicals in the body and therefore the appearance of cancers.

Sencha is the variety of green tea which occupies the largest share in Japanese production (nearly 70%). With its vegetal and sometimes iodine aroma when grown by the seaside, sencha features needle-shaped leaves with a dark green color. It is produced virtually across the country. Unlike other types of teas which are protected from the sun at some point in their cultivation, Sencha, on the other hand, is fully exposed in the tea fields.