Bōhōjicha (棒ほうじ茶) – Ikeda Chaen, 100g
¥1,000
Bōhōjicha is also bit rare (we love to share these less common teas with you!). It can also be spelled as Bouhoujicha, or sometimes is simplified to Bohojicha.
As you might know, Hōjicha is roasted tea.
Usually Hōjicha is made by roasting the leaves.
Bōhōjicha however is made by roasting Shiraore (the stem of Tamaryokucha).
The word of “Bō (棒)” means stem, so the words of Bōhōjicha is stem roasted tea.
As we explained for Shiraore, the stem of Tamaryokucha has a rich umami taste, and you can also find this umami taste in the Bōhōjicha.
The umami taste is derived from amino acids in the tea plant. After roasting, the amino acids change to give a more flowery fragrance.
When you finish a cup of Bōhōjicha, please smell the bottom of the empty cup.
You can enjoy the fragrance like flower nectar!
