8285

HÔJICHA "HATSUNE"

Green tea | Japan

Tin 50g Edition

TASTING NOTE

Roasted green tea with the scent of Japanese apricot mixed with cinnamon. Quality Hôjicha roasted tea, mixing green tea leaves and stems, Hatsune is low in theine due to its roasting, but also easy to digest thanks to its absence of tannins. Its orange to amber color releases a very cinnamon nose with toasted accents, then becomes full and aromatic in the mouth, with cinnamon, Japanese apricot Anzu, and notes of dried fruits such as hazelnut, all merging harmoniously with a lot of roundness. .
> A warm, fine and original green tea.

 


Ingredients: Green tea, cinnamon, aroma
Type of tea and origin: Roasted green tea, Japan
Can be re-infused: 1 - 2 times

Ref. 8285

HÔJICHA "HATSUNE"

Green tea Japan

classé dans : Green tea

Tin 50g Edition

TASTING NOTE

Roasted green tea with the scent of Japanese apricot mixed with cinnamon. Quality Hôjicha roasted tea, mixing green tea leaves and stems, Hatsune is low in theine due to its roasting, but also easy to digest thanks to its absence of tannins. Its orange to amber color releases a very cinnamon nose with toasted accents, then becomes full and aromatic in the mouth, with cinnamon, Japanese apricot Anzu, and notes of dried fruits such as hazelnut, all merging harmoniously with a lot of roundness. .
> A warm, fine and original green tea.

 


Ingredients: Green tea, cinnamon, aroma
Type of tea and origin: Roasted green tea, Japan
Can be re-infused: 1 - 2 times

Qty - +
6,00 €
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.