{"id":272024,"date":"2024-11-12T10:55:03","date_gmt":"2024-11-12T09:55:03","guid":{"rendered":"https:\/\/moyamatcha.com\/?post_type=product&p=272024"},"modified":"2026-04-22T14:15:29","modified_gmt":"2026-04-22T12:15:29","slug":"moya-leaf-green-tea-set-wakocha-hojicha-bancha","status":"publish","type":"product","link":"https:\/\/moyamatcha.com\/en\/produkt\/moya-leaf-green-tea-set-wakocha-hojicha-bancha\/","title":{"rendered":"Moya Leaf Green Tea Set Wakocha & Hojicha & Bancha"},"content":{"rendered":"\n
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Wakocha: Japanese Black Tea<\/em><\/h2>\n\n\n\n

The flavor of this loose-leaf black tea is refined and delicately floral, with subtle notes of honey and spice. The word kou-cha (\u7d05\u8336) literally translates to \u201ccrimson tea.\u201d The term wakocha refers to the unique hue of the infusion \u2014 a soft reddish-brown color with a hint of blue \u2014 which comes from the gentle Japanese water used for brewing. In the past, wakocha was often referred to as \u201cred tea.\u201d When steeped in medium-hard water, more typical of European countries, wakocha develops a deep amber hue. Moya Wakocha is sourced from the Mie region on Honshu Island. <\/p>\n\n\n\n

Japanese black wakocha tea pairs beautifully with meals and desserts, balancing sweetness with its smooth, mellow flavor. Like all black teas, it is made from leaves that are harvested, withered, and then fermented \u2014 a process that differentiates it from green tea. As a result, it has a dark color, an earthy aroma, and a lower caffeine content compared to sencha. Wakocha supports digestion and can provide amino acids, beta-carotene, folic acid, and minerals such as potassium, phosphorus, and iron. Since only a few tea farmers in Japan specialize in black tea production, wakocha remains a rare and distinctive variety. <\/p>\n\n\n\n

Net weight: 60 gIngredients: 100% organic Japanese black tea Wakocha<\/p>\n\n\n\n

Tea amount: 2\u20133 g per 200 mlBrewing time: 2\u20133 minutesNumber of infusions: 1Brewing temperature: 80\u201390\u00b0C<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\n

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Organic Moya Hojicha<\/h2>\n\n\n\n

A Japanese invention, hojicha is made by roasting sencha green tea leaves. When grilled, the tea leaves take on a crimson brown colour and a unique woody aroma. The roasting process lowers hojicha\u2019s caffeine content which makes it one of the preferred teas in the macrobiotic diet and a perfect evening tea. <\/p>\n\n\n\n

Due to its unique production process, hojicha is a tea that has exceptionally low caffeine content as it is reduced during the roasting process. Pregnant women, children and elderly in Japan often drink hojicha and it\u2019s a common evening tea. Hojicha is valued for its extraordinary flavour and aroma, and it also has many properties that are beneficial to our health. Just like other Japanese green teas, hojicha is a rich source of catechins and antioxidants. Drinking hojicha is good for the digestion, and it also delays the ageing processes, helps to get rid of toxins, reduces bad cholesterol and keeps the sugar levels normal. Its leaves contain easily absorbable vitamin C, beta-carotene, folic acid, potassium, calcium and phosphorus. <\/p>\n\n\n\n

Ingredients: 100% organic Japanese green tea hojicha<\/p>\n\n\n\n

Tea amount: 2\u20133 g per 200 mlBrewing time: 1\u20133 minutesNumber of infusions: 3Brewing temperature: 75\u201390\u00b0C<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Bancha: japanese every day tea<\/em><\/h2>\n\n\n\n

Bancha is a green tea with a golden-yellow tint. It has a slightly acidic flavour and a distinct walnutty aftertaste, which is a result of the high content of tannins. The name bancha (\u7384\u7c73\u8336) derives from words \u201eban\u201d and \u201echa\u201d. In Japanese, \u201echa\u201d means \u201etea\u201d, while \u201eban\u201d can be understood as something \u201edaily\u201d, \u201epopular\u201d or \u201elate\u201d. The last meaning refers to late crops of Bancha leaves that are harvested from the lower parts of tea bushes. Moya Bancha is organically cultivated on the island of Kyushu.<\/p>\n\n\n\n

In Japan, bancha is considered to be an everyday tea and is often served with meals. It can be drunk all day long because it contains 70% less caffeine than gyokuro. Due to the extended photosynthetic cycle, bancha is characterized by a higher level of tannins than other teas. Tannins \u2013 also known as tannoids \u2013 have anti-inflammatory and detoxifying effects. Just like other Japanese green teas, bancha is a rich source of catechins and antioxidants. Drinking bancha is good for the digestion, and it also delays the ageing processes, helps to get rid of toxins, keeps the sugar levels in check, reduces bad cholesterol and improves overall dental health. Its leaves contain easy to absorbe vitamin C, beta carotene, folic acid, potassium, calcium and phosphorus. <\/p>\n\n\n\n

Net weight: 60 gIngredients: 100% organic Japanese green tea Bancha<\/p>\n\n\n\n

Tea amount: 3\u20134 g per 200 mlBrewing time: 3\u20134 minutesNumber of infusions: 3Brewing temperature: 70\u201380\u00b0C<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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