This pairing of houjicha and Washington peppermint from the Skagit Valley is one of the first blends we created, and it’s still one of our favorites!
Houjicha is a compound word, comprised of roasted (houji) and tea (cha) in Japanese. As you may have guessed, it is made by roasting Japanese green tea for a few minutes to achieve a honeyed flavor with smokey, hazelnut notes. It is usually made of bancha, or lower-grade teas that are harvested later in the season. Roasting enhances the flavor, and is a thrifty way to get more use out of the year-long tea harvest.
Houjicha is also often drunk with meals in the afternoons and evenings, and is considered a good tea for children because of its low caffeine content. Houjicha is roasted at about 200℃/390℉, significantly reducing the caffeine, which is unable to withstand temperatures over 178℃/352℉.
Peppermint is known for its mild soothing effect on the nerves and digestion; its stimulating qualities make this blend a perfect choice after a heavy holiday meal.
Toasty yet cooling, this blend is just the right balance of grounding nutty flavor and the pungent airness of mint.
Standard Brewing: Steep 2 tsp in 8oz of water at 185℉ for 3min.
Alternative Brewing: To experiment with the flavor of this tea, try adjusting the ratio of tea to water, the water temperature, or the steeping time. It’s also great with honey!
Ingredients: organic roasted green tea, organic peppermint