Range of teas green in leaves Moya: Hojicha.
Invention Japanese, the Hojicha is obtained by the roasting of the leaves of green tea sencha. A times roasted, the leaves of tea revetent a color brown cramoisie and a flavor wood unique. The process of roasting reduces the content in caffeine of the hojicha, which in made a tea of the evening perfect, conseilleegalement in the regime macrobiotique.
Quantity of tea: 2-3 g for 150 ml of water.
Time infusion: 1-3 min.
Temperature infusion: 75-90°C.
green tea organic* 100%.
*The organic to and confirmee by the certificate organic delivers the 20 December 2019 by Agro Organic Test Sp. z o. o.
MOYA Leaf Teas is a collection of teas green organic from the region of Kagoshima on island of Ky ush u. This region rurale of the Japan is known for its climat soft and the cleanliness of its environment, which in made a place ideal for the culture of the tea organic.
MOYA Tea, founded by Hitomi Saito in 2015, is specialise in the teas green organic of the areas Japaneses Uji and Kagoshima.
The tea is our passion. At home Moya, we we commit to you provide a green tea Japanese of the more high quality, grown in a way long-lasting and handled carefully up to'aux all latestsetapes of the production.
Leaves of green tea in bulk: Sencha No. 21.
Leaves of green tea in bulk Hojicha.
Leaves of green tea in bulk Genmaicha.
Leaves of green tea in bulk Kukicha.
Leaves of green tea sencha roasted.
green tea Sencha + beans of rice brown shine roasted.
Stems and rameaux (of the plant of the green tea).
Taste herbeux and slightly sale.
Taste butter soft + flavor of hazelnut.
Delicate, soft and slightly butter with the notes marines.
Color (after the infusion).
Green + Notes blue marine.
Kagoshima, it of Kyushu, Japan.
Tea of the evening and in the regime macrobiotique.
60 g of green tea Sencha n° 21.
60 g of green tea Hojicha.
60 g of green tea Genmaicha.
60 g of green tea Kukicha.