{"id":8903,"date":"2024-10-12T11:39:24","date_gmt":"2024-10-12T09:39:24","guid":{"rendered":"https:\/\/hojichawholesale.eu\/co-je-hojicha\/"},"modified":"2026-06-03T18:09:25","modified_gmt":"2026-06-03T16:09:25","slug":"co-je-hojicha","status":"publish","type":"page","link":"https:\/\/hojichawholesale.eu\/cs\/co-je-hojicha\/","title":{"rendered":"Co je hojicha?"},"content":{"rendered":"\n

Co je Hojicha?<\/h1>\n\n

Hojicha je japonsk\u00fd zelen\u00fd \u010daj pra\u017een\u00fd v porcel\u00e1nu p\u0159i teplot\u00e1ch od 175 \u00b0C do 350 \u00b0C. Tento proces pra\u017een\u00ed mu dod\u00e1v\u00e1 v\u00fdrazn\u00e9 oran\u017eov\u00e9 t\u00f3ny a sni\u017euje obsah kofeinu a katechin\u016f. <\/p>\n\n

„Hoji<\/em>“ znamen\u00e1 v japon\u0161tin\u011b „op\u00e9ct“ a „cha<\/em>“ znamen\u00e1 \u010daj.<\/p>\n

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\"\"<\/figure>\n<\/div>\n

Pro\u010d p\u00edt Hojicha?<\/strong><\/h2>\n\n

Hojicha je tradi\u010dn\u00ed japonsk\u00fd n\u00e1poj konzumovan\u00fd v noci, kter\u00fd pom\u00e1h\u00e1 s tr\u00e1ven\u00edm. <\/p>\n\n

Lze jej v\u0161ak p\u00edt kdykoli b\u011bhem dne a roku. <\/p>\n\n

Navzdory sv\u00e9 barv\u011b je hojicha zelen\u00fd \u010daj. Proch\u00e1z\u00ed procesem zn\u00e1m\u00fdm jako shaqing, co\u017e je parn\u00ed l\u00e1ze\u0148, kter\u00e1 zastavuje p\u0159irozen\u00fd proces oxidace, ke kter\u00e9mu doch\u00e1z\u00ed p\u0159i sklizni. <\/p>\n\n

V\u00fdsledkem je, \u017ee hojicha si zachov\u00e1v\u00e1 mnoho v\u00fdhod zelen\u00e9ho \u010daje, jako je podpora relaxace a pos\u00edlen\u00ed imunitn\u00edho syst\u00e9mu.<\/p>\n\n

R\u016fzn\u00e9 druhy Hojicha<\/h2>\n\n

Existuj\u00ed r\u016fzn\u00e9 druhy hojicha. Jeho hlavn\u00ed charakteristikou je jeho dostupnost v pr\u00e1\u0161ku i voln\u00fdch listech. <\/p>\n\n

Krom\u011b toho se hojicha \u010dasto dod\u00e1v\u00e1 ve t\u0159ech druz\u00edch v listech (sv\u011btle pra\u017een\u00e1, st\u0159edn\u011b pra\u017een\u00e1, tmav\u011b pra\u017een\u00e1) a m\u016f\u017ee b\u00fdt dokonce sm\u00edch\u00e1na s pra\u017eenou r\u00fd\u017e\u00ed, co\u017e si bere n\u00e1zev hojicha genmai. <\/p>\n

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\"\"<\/figure>\n<\/div>\n

Kter\u00fd kultivar se pou\u017e\u00edv\u00e1 pro Hojichu?<\/strong><\/h2>\n\n

Nej\u010dast\u011bji pou\u017e\u00edvan\u00fdm kultivarem pro Hojicha je Yabukita, i kdy\u017e n\u011bkter\u00e9 hojicha se vyr\u00e1b\u011bj\u00ed tak\u00e9 z kultivaru Gokou.<\/p>\n\n

Jak se vyr\u00e1b\u00ed Hojicha?<\/h2>\n\n

Hojicha za\u010d\u00edn\u00e1 sv\u016fj v\u00fdrobn\u00ed proces jako bancha nebo sencha. <\/p>\n\n

Po sklizni proch\u00e1zej\u00ed listy napa\u0159ov\u00e1n\u00edm, naz\u00fdvan\u00fdm „shaqing“, aby se zastavil proces oxidace. Pot\u00e9 se v\u00e1lcuj\u00ed, su\u0161\u00ed a pra\u017e\u00ed mezi 175 \u00b0C a 350 \u00b0C v porcel\u00e1nu. Tehdy se z bancha (nebo sencha) stane hojicha. <\/p>\n\n

\u010c\u00e1st se zpracuje na pr\u00e1\u0161ek, zat\u00edmco zbytek se zabal\u00ed do list\u016f. <\/p>\n

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\"\"<\/figure>\n<\/div>\n

Jak uva\u0159it Hojichu?<\/strong><\/h2>\n\n

Ve form\u011b list\u016f se hojicha louhne p\u0159i teplot\u00e1ch mezi 70 \u00b0C a 80 \u00b0C po dobu 2-3 minut.<\/p>\n\n

80 \u00b0C je preferov\u00e1no, pokud je v pr\u00e1\u0161kov\u00e9 form\u011b. <\/p>\n\n

Historie m\u011bsta Hojicha<\/strong><\/h2>\n\n

Nikdo nev\u00ed, odkud hojicha poch\u00e1z\u00ed. Zd\u00e1 se, \u017ee se objevil v Kj\u00f3tu ve 20. letech 20. stolet\u00ed. <\/p>\n\n

Legenda prav\u00ed, \u017ee v\u00fdvoj strojov\u011b sklizen\u00e9ho \u010daje na po\u010d\u00e1tku 20. stolet\u00ed vedl ke zna\u010dn\u00e9mu pl\u00fdtv\u00e1n\u00ed. Nezn\u00e1m\u00fd obchodn\u00edk se rozhodl tento nepou\u017eiteln\u00fd \u010daj pra\u017eit, aby ho zachr\u00e1nil, a p\u0159itom vynalezl hojichu. <\/p>\n

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\"\"<\/figure>\n<\/div>\n

Z\u00e1v\u011br<\/strong><\/h2>\n\n

Hojicha je pra\u017een\u00fd japonsk\u00fd zelen\u00fd \u010daj, dostupn\u00fd ve form\u011b pr\u00e1\u0161ku i list\u016f. M\u00e1 n\u00edzk\u00fd obsah kofeinu a tradi\u010dn\u011b se konzumuje ve\u010der. Jeho oran\u017eov\u00e1 barva poch\u00e1z\u00ed z n\u011bkolikaminutov\u00e9ho pra\u017een\u00ed v porcel\u00e1nov\u00e9m hrnci, co\u017e mu dod\u00e1v\u00e1 charakteristickou chu\u0165 o\u0159ech\u016f, karamelu nebo \u010dokol\u00e1dy. <\/p>\n\n

Vy\u017e\u00e1dejte si vzorek<\/h2>\n\n

Jste zv\u011bdav\u00ed na bohat\u00e9, pra\u017een\u00e9 chut\u011b na\u0161\u00ed pr\u00e9miov\u00e9 hojicha? <\/p>\n\n

Sta\u010d\u00ed vyplnit sv\u00e9 \u00fadaje n\u00ed\u017ee a my v\u00e1m za\u0161leme vzorek. Dejte n\u00e1m v\u011bd\u011bt, pokud m\u00e1te konkr\u00e9tn\u00ed po\u017eadavky, a my v\u00e1m r\u00e1di p\u0159izp\u016fsob\u00edme na\u0161i nab\u00eddku tak, aby vyhovovala va\u0161im obchodn\u00edm pot\u0159eb\u00e1m. <\/p>\n\n