Teasome - Skrudintas smėlis - Biri arbata 50g

The majority of hojicha on the western market is finely cut and strongly roasted. We, on the other hand, wanted to present you with something unique - a hojicha with long, lovely stems, subjected to a lighter sand roasting. This method goes back to the Edo period (17th - 19th centuries).

The stems come from a spring harvest (sencha), whereas the leaves were from a second harvest (bancha). You can still see a distinct green reflection in them both. This tea has actually preserved a noticeable fresh green tea aftertaste, but the bready, woody, even mineral notes clearly dominate. Hojicha is often drunk after meals and also in the evenings as it contains a lot less caffeine than leafy teas.

Origin: Kyoto, Japan

Cultivar: mixed

Profile: well-baked bread, hazelnut, black currant.

How to brew:

European style:

5g tea / 250ml water / 95°C temp.

First brew: 2 min / Second brew: 3 min / Third brew: 5 min

Japan style:

3g tea / 100ml water / 95°C temp.

First brew: 40s. / Second brew: 5s. (instantly pour over)

Cold brew : 10g tea / 1000ml cold water. Leave in the fridge for 12 hours and stir well.

Ingredients: green tea.

Store in a cold and dry space.