Marukyu Koyamaen's premium Gosho Kaori Hojicha is made from a blend of Sencha and high quality Karigane (Kukicha) that has been sorted from Tencha (the leaves that are ground into matcha). Karigane is made from the stalks and veins of the leaves intended for Gyokuro and is characterised by its nutty, creamy flavour with a strong aroma. This proprietary blend of tea leaves are then roasted to become this elegant Hojicha. When roasted at a higher temperature, the bitterness is removed and a gentle sweetness comes through this deep roasted tea. Hojicha is best served with grilled dishes as it accompanies the smokey flavours well. Often served cold in the summer months, this tea is both refreshing and a thirst quencher thanks to its low bitterness and astringency.
Marukyu Koyamaen's '丸久小山園', history spans 300 years, and epitomises a commitment to quality in tea production. Located in the heart of Uji, Kyoto, this esteemed tea grower, procurer, and blender boasts a private estate dating back to 1704. Their range of Japanese green teas are meticulously crafted through a combination of traditional and modern techniques and remains unparalleled in the world of Matcha making. Favoured by the tea schools, shrines, temples and widely seen in the kitchens of some of the world's best restaurants and hotels, the Marukyu Koyamaen name today is far reaching and widely recognised.
Recommended amount per cup: 4g of leaves
Servings Per Tin: Averages 35-37g cups of tea
Water Temperature: 95-100ºC. Steep for 10 minutes. This tea is quite dark and can be brewed multiple times.
Weight | 150g
Origin | Kyoto prefecture, Japan
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Learn more about the various tea varietals from Marukyu Koyamaen here
