Japan, with its warm climate and ample rain, is a perfect environment for tea growing. Tea growing is thought to have begun here in the 8th century. While other countries grow their tea bushes on hillsides and pick teas by hand, Japanese gardens are meticulously planted in rows along hills close to natural water sources. Although some teas are hand-picked in Japan, most of the tea grown here is mechanically picked and processed using high tech machinery. Also, unlike other countries that designate their teas by regions or estates, Japanese teas are generally sold by styles.
Bancha Hojicha is made from Bancha leaves and kukicha twigs that are charcoal roasted. The large broad brown leaves have a woodsy aroma and produce a dark golden cup with a smooth, earthy, toasty, slightly malty taste.
Brew tea at 180º - steep for 2 minutes.
|This is a wonderful, gentle tea with slightly smoky, earthy tones. It goes down smoothly, is never bitter, and needs no sugar. There is something especially comforting about a good, warm mug. The aroma is marvelous.|
|- Ken, CT|