hojicha
Sign in to saveis 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 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.
Key facts
- Tea.Tea_name
- Hōjicha
- Tea.Tea_type
- Green
- Tea.Tea_color
- Green
- Tea.Tea_image
- houjicha.jpg
- Tea.Tea_origin
- Japan
- Tea.Tea_names
- hōji-cha, houjicha, pan-fried / oven roasted tea
- Tea.Tea_quick
- Popular in Japan; roasted bancha or kukicha tea, often used as an after-dinner tea
- Tea.Tea_time
- 30 sec to 3 minutes
via Wikipedia infobox
Article
6 sectionsContents
- Description
- Visual appearance
- Taste
- History
- See also
- References
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 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.
== Description ==