Article: The Reason Hojicha Aromas Differ: It's Not the Tea Leaves, It's the Water
The Reason Hojicha Aromas Differ: It's Not the Tea Leaves, It's the Water
Have you ever noticed that when you drink hojicha,
you think, "It's the same tea leaves, but it doesn't have the same aroma as the store-bought kind"?
You bought high-grade hojicha.
You're using tea leaves imported from Japan.
You're brewing it correctly.
Yet, something about the taste is different.
The reason that is often overlooked is "water."
In fact, the aroma and sweetness of hojicha can vary greatly not only with the tea leaves but also with the water.
What is Hojicha?
Hojicha is a type of Japanese tea made by roasting tea leaves, such as sencha or bancha, at a high temperature.
It is characterized by its fragrant, roasted aroma, low bitterness and astringency, and is enjoyed by people of all ages.
It is also popular as a tea that can be easily drunk at night due to its relatively low caffeine content.
The Appeal of Hojicha is its "Aroma"
While matcha and sencha are teas enjoyed for their umami and sweetness, hojicha is a tea enjoyed for its aroma.
The roasted aroma produces:
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A nutty fragrance
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An aroma like freshly baked grains
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A gentle, sweet fragrance
are its characteristics.
That's why the perception of its aroma can change depending on the water.
Approximately 99% of Tea is Water
It may be surprising, but most of tea is water.
No matter how high-quality the tea leaves, the taste and aroma will change if the water changes.
This applies to:
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Matcha
-
Sencha
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Gyokuro
-
Hojicha
all types of tea.
Japanese Tea Developed in a Soft Water Culture
Japan is a country with unusually soft water globally.
Soft water is water with low mineral content, such as calcium and magnesium.
Japanese tea has developed over a long history in this soft water environment.
Therefore, soft water is said to bring out the original aroma and sweetness of tea.
Why Hojicha Pairs Well with Soft Water
The fragrant aroma that is the charm of hojicha is very delicate.
When using soft water,
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The aroma tends to emerge easily.
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Sweetness is easily perceived.
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The aftertaste is clean.
-
It becomes easier to drink.
Some people feel these effects.
Because it's a tea drunk daily, you might easily notice the difference.
Why Onsensui 99 Pairs Well with Hojicha
ONSENSUI99 is natural alkaline ion water sourced from 750m underground in Tarumizu City, Kagoshima Prefecture.
Its characteristics are:
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pH 9.5-9.9
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Hardness 1.7mg/L
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Ultra-soft water
Being ultra-soft water with a hardness of 1.7mg/L, it is suitable for those who want to enjoy the delicate aroma and taste of authentic Japanese tea.
Tips for Delicious Hojicha Brewing
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Boil the water thoroughly.
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Use water at 90-100℃.
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Place tea leaves in a teapot.
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Steep for about 30 seconds to 1 minute.
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Pour every last drop.
And, focus not only on the tea leaves but also on the water.
Summary
The aroma and sweetness of hojicha are not solely determined by the tea leaves.
In fact, water plays a significant role.
The taste is different even with the same tea leaves.
The reason might be the water, not the tea leaves.
Since it's hojicha you drink every day, why not pay attention to the water for once?
FAQ
Is soft water or hard water better for hojicha?
Generally, soft water is said to be more suitable.
Does the taste of hojicha change with water?
The impression of the aroma, sweetness, and aftertaste may change.
What is the hardness of Onsensui 99?
The hardness of Onsensui 99 is 1.7mg/L.
Can Onsensui 99 be used for things other than hojicha?
It can be widely used for matcha, Japanese tea, coffee, dashi, and more.
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