If you have any questions about tea, please contact us on 🍵 LINE ▼ Minokamo Tea Shop's LINE https://lin.ee/B3zVdLa ▼ Arrangement recipe collection https://drive.google.com/file/d/1wPSNP1AqEfPrlB1BR2Vw5QZ1mjnKfnqw/view?usp=sharing -------------------------------------- =========== ▶ What is Minokamo Tea Shop's "Hojicha Ichibancha"? =========== Minokamo Tea Shop's "Hojicha" luxuriously uses only Ichiban tea, which is harvested in spring, which is generally rarely used as a raw material for hojicha. Tea leaves that have been stored at low temperature for one year are roasted over an open flame to finish with a deep roast. It is characterized by a mellow aroma and a deep taste. =========== ▶ Taste and aroma =========== One of the attractions is that you can enjoy not only the unique aroma of roasted tea, but also the rich flavor unique to Ichibancha. Hojicha made from 2nd and 3rd tea is brewed with boiling water, while Hojicha from Minokamo Tea Shop can be enjoyed with a difference in taste depending on the brewing temperature. When brewed at a high temperature, the savory aroma is brought out, and when brewed with slightly cooled water, you can enjoy the rich sweetness. =========== ▶ About the production area / producer =========== Minokamo Tea Shop's tea is grown in Higashi-Shirakawa Village, which has a population of about 2,000 people located in the eastern part of Gifu Prefecture, which is considered to be the birthplace of "Shirakawa tea". Surrounded by mountains with an altitude of 1,000 meters, Higashishirakawa Village covers 90% of the total area in mountain forests. Tea leaves grown in tea plantations at an altitude of about 400 to 700 meters, which is said to be the limit of cultivation due to the large temperature difference between morning and evening, are characterized by a deep taste that harmonizes rich umami and refreshing astringency, and a refreshing "mountain scent". In order to take advantage of these characteristics, we focus on the "shallow steaming" manufacturing method, which minimizes the steaming time after harvest. The burning and blending (gogumi) are supervised by Mr. Taguchi, a tea master from a tea farmer in Higashishirakawa Village. [Recommended brewing method | for hot] (1 serving) How to brew video: https://youtu.be/XW8zGdWUjN0 (1) Pour the well-boiled water (about 180 ml) into a separate container such as hot water only, wait for about 1 minute, and let the water cool (about 80°C). (2) In the meantime, put 2 teaspoons (about 5g) of tea leaves in a teapot. (3) When the steam rises gently, gently pour it into a teapot with tea leaves and wait 1 minute. (4) Slowly pour the teapot into the hot water without shaking it to complete. If you pour out the last drop, the second brew will also be deliciously brewed. (The second brew is hot water at about 90°C, which is a little higher than the first, and the waiting time is a few seconds.)