FIR Boucha, far-infrared roasted petiole houjicha, 40 g

FIR Boucha, far-infrared roasted petiole houjicha, 40 g

(1 customer review)

US$16.8

遠赤外線焙煎 深煎り棒茶

An old style petiole tea much elevated using modern technology

Much like roasting green coffee beans to give a warm, brown liquor, a houjicha is a green tea that is deep roasted.

Unlike in China or Taiwan, where a large variety of oolongs and black teas are there readily to choose from for deep baking or roasting, producers in Japan mostly have only green tea to work with.

While it sounds straight forward, to find one which taste is respectable is not easy. The very brittle nature of Japanese green tea leaves will become ash when deep roasted. Often larger, older and underprocessed leaves are used and the final quality reflects that. There is one kind of houjicha, however, that caught our attention: that from purely tea petioles — Boucha.

Much like in our Karigane where the relative higher cellulose and carbohydrate contents in the petioles gives a sweeter and a relatively more complex dimension, this far infrared deep roasted version of purely small leaf stalks does have a pleasantly warm and tidily intact taste profile. My first encounter with something similar was a small cup served after a luxurious crab kaiseki meal in a pristinely beautiful traditional formal style restaurant. It was quite an impressive surprise.

To me, this easy going tea doesn’t have to be enjoyed only after an expensive meal. It can be easily infused using a hot or cold infusion method and it is quite forgiving of irregularities. It suits a lot of occasions where tea is a complement. And it is a nice one.

Connoisseur Class iconInfusion colour: Dark AmberNeutral EnergyStaff Pick iconGreat value

Net weight: 40g (1.4oz) in Kraft-alu pack

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In stock

000

Taste profile

Nose: Warm, sweet aroma with an undertone of fruity acidity. Hints of oolong in a deep roasted, yet not over-fired, overtone. Palate: malty, refreshing with accents of minerals, herbs and hints of dried fruits. Savoury overtone. Finish: Quenching, refreshing.

Infusion suggestion

Quick infusion for easy drinking:

2g FIR Boucha to each 100ml water at 100°C, 40 sec, ideally in smaller teapots capacity at between 150 to 400 ml. Blanche the tea before actual infusion for better results.

Standard infusion for a fuller body:

3g FIR Boucha to each 200ml water at 95°C+, 3 min, also preferably in a smaller teapot. Blanche the tea before actual infusion for better results.

Cold infusion:

1g FIR Boucha to 100ml cold water, overnight in the fridge.

Additional information

Shipping Weight 90 g
Net weight:

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Infusion color:

Vintage

1 review for FIR Boucha, far-infrared roasted petiole houjicha, 40 g

5.0 Rating
1-1 of 1 review
  1. Whoa, I was not expecting such a complex flavor bomb here. Stems have good longevity and resist turning bitter, but generally they lack the complexity that whole leaves have.

    This, however, is very deep and nuanced. I’m impressed – if you’re a fan of high-roast oolongs, you need to try this. This is good stuff.

    The flavor profile is super thick and nectar-y, with deeply warming notes of toasted grains, fresh-roasted coffee beans, warm molasses and maple syrup. The mouthfeel is expansive and buttery smooth, the soup is dense and slick. It glides across the palate, and doesn’t have any bitterness or astringency. Even as the cup cools, it remains soft and smooth.

    This is the perfect choice to go with dinner, or just after. It’s low in caffeine and very soothing.

    (0) (0)
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