Hōjicha is usually made from late harvest leaves and stems. This Yamashiro Uji Tea First Harvest Hōjicha, however, uses first harvest leaves. It’s more expensive but the fragrant flavour — both in aroma and taste — is much superior. Of course, first harvest hōjicha is more common in Japan than in Australia where we have enough trouble tracking down hōjicha outside of Japanese supermarkets and specialty tea stores.
The tea contained looseleaf roasted first harvest green tea leaves with a small proportion stems.
Infusing 7.5 g in 200 mL of water at 96°C for 40 seconds, the infusion was a clear red-brown colour with a vibrant sweet and floral roast aroma. Served hot, sweet notes came through immediately and persist throughout the sip with a pleasant toasted flavour emerging in the body with a delicate vegetal hint of sencha in the finish before the sweet roasted flavour returns to linger in the aftertaste. Overall, the hōjicha has a more fragrant flavour than the more inexpensive hojichas available for half the price.
This Yamashiro Uji Tea First Harvest Hōjicha contained 100 g. It was produced in Japan and purchased in Ōsaka, Japan in 2018.