Kaga-boucha is my favorite tea-Japanese home cooking class in Tokyo

If you were to ask me, 'What is your favorite Japanese tea?', I would answer, 'It's Kaga-Boucha.

Kaga-Boucha is a type of Japanese tea that has been popular in Ishikawa Prefecture in Japan, especially in Kanazawa City, for a long time. Here's a summary of its characteristics and history:

Characteristics of Kaga Boucha

Kaga-Boucha is a type of hojicha (roasted green tea) made from tea stems.

Kaga-Boucha at Japanese home cooking class in Tokyo

Main features:
• Raw material: Stems from first flush tea
• Production method: Roasting of tea stems
• Taste: Rich and aromatic
• Also known as: "Bancha" or "Boucha"Kaga Boucha differs from regular leaf hojicha in the following ways:
• Kaga-Boucha: Roasted stems, stronger taste
• Kaga-Hojicha: Roasted leaves, milder and easier to drink

History and Origin

The birth of Kaga-Boucha dates back to 1902 (Meiji 35)

. The background factors included:
• High-quality tea leaves were scarce due to green tea being an important export
• Increased tea demand due to population growth in Kanazawa
• Utilization of surplus tea stemsOrigin of the name:
• "Kaga": Former domain name of Kanazawa City
• "Bou": Refers to the straight shape of the stems

Production Method

Each manufacturer uses their own roasting method to produce Kaga Boucha. A general roasting method is as follows:

1. Heat the roasting pan on low heat for over 3 minutes

2. Increase to high heat and add the raw material (tea stems)

3. Keep shaking the pan with a width of 20-25cm

4. After about 30 seconds, remove when slightly lighter than the target color

5. Cool by moving left and right on a plate

Kaga-Boucha has become popular due to its unique aroma and taste, and is now known nationwide as a specialty product representing Ishikawa Prefecture

Differences between Kaga Boucha and Hojicha

Houji cha at Japanese home cooking class in Tokyo

Kaga-Boucha and Kaga Hojicha have different taste characteristics due to differences in raw materials and production methods.

Taste differences:
• Kaga Boucha:

• Strong taste

• Rich flavor

• Characterized by a mature flavor

• Long-lasting aftertaste

• Kaga Hojicha:

• Mild and easy to drink

• Fresh aroma

• Rich umami

Factors contributing to the differences:

1. Difference in raw materials:
   • Kaga Boucha: Uses tea stems
   • Kaga Hojicha: Uses tea leaves

2. Difference in production method:
   • Kaga Boucha: Lightly roasts stems
   • Kaga Hojicha: Roasts tea leaves

3. Quality of tea leaves used:
   Both use high-quality first flush tea, but different parts

Kaga-Boucha has a richer and deeper taste due to the use of stems. On the other hand, Kaga Hojicha has a mild and refreshing taste due to the use of tea leaves. Both use high-quality raw materials, allowing you to enjoy the unique characteristics of each.

Basic Brewing Method

1. Warm the teapot

2. Add tea leaves (about 8-10g for 2 servings)

3. Pour hot water (about 300ml for 2 servings)

4. Steep for about 30 seconds

5. Pour evenly into cups

Japanese cuisine and tea go very well together-WASHOKU class in Tokyo with Tomokita

Key points:
• Use hot water (about 98°C)
• Steeping time is about 30 seconds
• Squeeze out every last dropKaga Boucha has low astringency, so it doesn't become bitter even when brewed with hot water. Therefore, it can be enjoyed by a wide range of people, from young children to the elderly.

About Japanese Tea

Japanese tea is a traditional beverage with unique production methods and various types. Here are the main characteristics and types of Japanese tea.

Characteristics of Japanese Tea

The most distinctive feature of Japanese tea is the steaming of tea leaves at the beginning of the tea-making process. This method, called "steaming process," deactivates the oxidizing enzymes in the tea leaves, resulting in non-fermented tea.This results in the following characteristics:
• Vibrant green color of tea leaves and brewed tea
• Rich in antioxidants such as catechins
• Known as "Japanese Green Tea" overseasAnother feature is the "kabuse" (shaded cultivation) method. By shading the tea fields before harvesting new buds, the amino acid content, including theanine which contributes to sweetness, increases.

Main Types of Japanese Tea

Sencha: The most common tea in Japan, characterized by a balance of sweetness and astringency.

Gyokuro: A high-grade tea made using the kabuse method. It has less astringency and is rich in sweetness and umami.

Matcha: Powdered tea made from shade-grown tea leaves ground in a stone mill. Also used in sweets and cooking.

Hojicha: Tea leaves roasted over high heat. Characterized by a roasted aroma and low caffeine content.

Genmaicha: A blend of sencha or tamaryokucha with roasted brown rice. Has a unique roasted flavor.

Tamaryokucha: Green tea mainly produced in the Kyushu region, characterized by tea leaves curved like comma shapes.

Welcoming tea for guests-Japanese home cooking class in Tokyo

At my Japanese home cooking class in Tokyo, when welcoming my guests, I first provide oshibori (warm towels or cold towels-おしぼり), tea, and light refreshments. By setting aside a brief tea time before my cooking class begins, I strive to create a relaxed atmosphere that allows my guests to approach the class feeling at ease.

Please book from here.