Acala Tea Co.
"Kuki" Bo Hojicha Sencha
"Kuki" Bo Hojicha Sencha
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The word kuki means "stem." Bo Hojicha is made with the stems from the most tender Sencha leaves harvested during First Flush. This differs from most Hojicha teas, which are normally made with coarse leaves and stems. To preserve the rich flavor, the stems are lightly roasted. The roasting process transforms the amino acids in the stems, reducing bitterness and creating a smooth and sweet tea. The liquor is sweet and nutty, with hints of roast chocolate or coffee. The light toasted fragrance is most noticeable when the last drop of tea is gone and the fragrance is trapped in the bottom of the cup.
Bo Hojicha can be prepared like gyokuro, steeped at lower water temperatures to bring out the stems rich chocolate flavors. When Bo Hojicha is steeped at higher water temperatures, the roast coffee-like richness and aromas reveal themselves.
Bo Hojicha is from the Kakegawa region of Shizuoka prefecture.
Tea Specifics
Tea Specifics
Season: Spring 2022
Region: Kakagawa Region, Shizuoka Prefecture, Japan.
Style: Bo Hojicha Sencha
Form: Loose Stem
Cultivar: Sencha or Bancha
Type: Roasted
Hojicha is very low in caffeine, containing only 7.7mg caffeine per cup (250ml/8oz). Hojicha contains L-theonines and pyrazines that naturally calm the body.
Tasting Notes
Tasting Notes
Toasty, smooth, rich flavor, nutty
Brewing Recommendations
Brewing Recommendations
Serving Size: 3g (1 tsp) per 100 ml (3.5 oz) of purified water.
Ideal Brewing Vessel: Porcelain hohin, tea pot or gaiwan; or high-fired, low profile thin clay teapot.
Brewing Opt. 1: Boil water to 195F/90C and pouring the water down the inside of the brewing vessel, not directly on the stems. Brew for 30 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Because the most flavorful elixir is at the bottom of the tea pot, be sure every drop of tea is poured into the pitcher. Remove the lid from the brewing vessel between steepings. For the second steeping, brew only 30 seconds. For the third steeping, brew at a lower water temperature (~140F) for 2+minutes.
Brewing Opt. 2: Boil water to 145F/63C and pouring the water down the inside of the brewing vessel, not directly on the stems. Brew for 90 seconds, then replace the lid and pour the liquor into a gong dao bei (fairness pitcher) before apportioning into tea cups. Because the most flavorful elixir is at the bottom of the tea pot, be sure every drop of tea is poured into the pitcher. Remove the lid from the brewing vessel between steepings. For the second steeping, brew only 60 seconds. For the third steeping, brew for 4+minutes.
