Translator Reviews ( Japanese → English )

Japanese

日本人にとってお茶は大変身近な存在で、楽しみかたもさまざまです。そのひとつが、緑茶や玄米茶と並んでなじみ深いほうじ茶です。
一般的に、番茶や茎茶を赤茶色になるまで強火で焼いて（焙じて）香ばしい香りを引き出します。

その香ばしさが食材のうまみをひきたて、さっぱりした口当たりが食事との相性が良いお茶として昔から楽しまれています。
また、焙じることで渋みが抑えられるので、やさしいお茶としても、小さなお子様からお年寄りまで安心してお飲みいただけます。

English

For Japanese, tea is something that is always by their side, and how they enjoy tea varies. One of them is Hoji-cha that is as familiar as green tea and Genmai (brown rice) tea.
Typically, Hojicha is made by roasting Ban-cha or Kuki-cha (tea stems) at a high heat until the color turns brownish red, which extracts a nice aroma.

That aroma supports foods' flavor, and Hoji-cha has been appreciated as a kind of tea that goes well with foods because of its refreshing taste from a long time ago.
Moreover, as roasting tea suppresses its bitterness, anybody from infants to elders can enjoy Hoji-cha as a mild tea without worries.