hojicha
Sign in to saveAlso known as Hōjicha, Houjicha
is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after.
In the Vinony graph
Vinony's link graph records 473 inbound references to hojicha, and connects out to green tea, okonomiyaki and Chinese tea culture.
It is catalogued under the topic Japanese green tea.
Vinony links it to 19 Wikipedia language editions.
Key facts
- Tea.Tea_name
- Hōjicha
- Tea.Tea_type
- Green
- Tea.Tea_color
- Green
- Tea.Tea_image
- houjicha.jpg
- Tea.Tea_origin
- Japan
- Tea.Tea_names
- hōji-cha, houjicha, pan-fried / oven roasted tea
- Tea.Tea_quick
- Popular in Japan; roasted bancha or kukicha tea, often used as an after-dinner tea
- Tea.Tea_time
- 30 sec to 3 minutes
via Wikipedia infobox
Wikidata facts
Show 3 more facts
- Commons category
- Hōjicha
- native label
- 焙じ茶
- fabrication method
- dry roasting
Sources (2)
via Wikidata · CC0
~2 min read
Encyclopedic overview
6 sectionsContents
- Description
- Visual appearance
- Taste
- History
- See also
- References
is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal. It is roasted at to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed. In general, the base of a hōjicha consists of leaves from the second harvest or after.
== Description ==
Excerpted from Wikipedia’s “hojicha” article, available under the CC BY-SA 4.0 licence.