Hojicha, roasted tea, attracts many people thanks to its nice fragrance. Did you happen to know there are roughly two types of Hojicha? One is mainly made from tea leaves, the other is from stems (known as “Kuki-Houjicha”).
Generally, Kuki-Hojicha has slightly darker color and richer taste, while the other has lighter taste, but more aroma. Why? Nutrients are taken in from roots, then come through stems, and finally reach to leaves. Therefore, stems absorb more nutrients first before they reach leaves.
|left)Kuki Hojicha right) Hojicha|
Which one would you choose, either “stems for taste” or “leaves for aroma”? It is really up to you. Enjoy Hojicha according to your preference!
*The word “stem” refers to kuki in Japanese.