Hojicha built
The Built Hojicha or is a torrefied green The Japanese.
The built (word which means the ordinary ) is resulting from the last harvest of the, which takes place in October. Its harvest is often mechanized, and the sheets are gathered while at the same time they are very developed.
This the of low quality takes, however, a very large gustatory value thanks to the Torréfaction. The method was invented during the years 1920 with Kyōto. It consists in roasting at great temperature (200 degrees) the built on coal, a little with the way in which one torrefies the coffee.
The torrefied the, called Built Hojicha , has wooded and torrefied savors which evoke the coffee thus, frays with the notes iodized specific to the Japanese teas. Its liquor also has savors caramels. In addition, torrefaction reducing the Catéchine, the is far from astringent. Its infusion has a color bronzes, tending sometimes towards the black.
This the is extremely appreciated in Japan. It is commonly been used in the restaurants for Sushi, with which Japanese considers that it agrees very well. He is also drunk before laying down it, because of his low content cafeine.
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