• Thé hojicha fumé au cèdre japonais Yakusugi de l’île de Yakushima 50g
Origin Shizuoka, Japan
Container Paper bag
Usage Instructions for use: 3g for 150ml Water temperature: 95°C Infusion: 1 minute 30 Cold: 15g per 1L Infusion: 2 hours This cedarwood-smoked hojicha tea can be enjoyed hot or cold. It pairs particularly well with meat, which you can simmer with it, as well as nuts and chocolate. The leaves, with their powerful aroma, can also be used as a condiment or seasoning.
Drinks Tea

Japanese teas

Yakusugi Japanese Cedar Smoked Hojicha Tea 50g

Yakusugi Japanese Cedar Smoked Hojicha Tea 50g
21,50 €
21,50 €
430,00 € kg

Ref. 270

In stock

Description

The producer's goal is to create unique, flavorful teas without added ingredients, using smoking. This hojicha, grown in the Shizuoka region using the "chagusaba" method (with grass mulch), is then smoked with yakusugi cedar chips, which give the tea a powerful woody flavor. Cedar has been used in tea smoking for centuries, particularly in China.

Flavor

A subtle blend of the taste of roasted hojicha green tea and the delicate smoky notes of Japanese cedar wood.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens

100% green tea

Nutritional Values

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Origin Shizuoka, Japan
Container Paper bag
Usage Instructions for use: 3g for 150ml Water temperature: 95°C Infusion: 1 minute 30 Cold: 15g per 1L Infusion: 2 hours This cedarwood-smoked hojicha tea can be enjoyed hot or cold. It pairs particularly well with meat, which you can simmer with it, as well as nuts and chocolate. The leaves, with their powerful aroma, can also be used as a condiment or seasoning.
Drinks Tea
Kaneroku Matsumotoen
The producer

Kaneroku Matsumotoen

Kaneroku Matsumotois afamily tea-producing company based in Shizuoka, one of the emblematic places of Japanese tea culture. Although they have chosen to develop unique teas, such as Japanese cherry smoked black tea or cedar smoked hojicha tea, the cultivation of tea plants is tradition. The tea plants are cultivated according to the "chagusaba" method which involves growing grass next to tea fields to then use it as natural mulch. This protects the soil, retains water and fertilizer, but also helps control weed growth and flavors the tea. Kaneroku Matsumoto seeks through smoking to go beyond the cultivation of traditional flavored teas in which it is necessary to add ingredients for flavor and thus create teas that are new to Japan and the world.