First hojicha? Dropping an initial tasting note as a reference because I’m not sure yet what to make of this tea. I will probably do an update as I move through the pouch.
This one is June 2017 harvest. Prepared western style with 2tsp, 185F, 8oz, first steep of 1.5m followed by the steep that time forgot. Dry leaf is wonderfully fragrant with sweet, strong roasted grain and a hint of pickle. Light-bodied, nutty, roasted grain, lightly caramel, sour, clean. That pickle scent in the dry leaf really comes forward in the liquor aroma.
I think I like it but time will tell with this one.
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“The steep that time forgot!” I did this with a dan cong yesterday and it wasn’t pretty. :)
Oh, I love houjicha! I have a big bag of this stuff that I had sent to me from Japan via Yunomi. I’ve tried their Amber roast before too. My BFF is even more crazy for houjicha than me, he introduced me to it, heh.
“The steep that time forgot!” I did this with a dan cong yesterday and it wasn’t pretty. :)
Oh, I love houjicha! I have a big bag of this stuff that I had sent to me from Japan via Yunomi. I’ve tried their Amber roast before too. My BFF is even more crazy for houjicha than me, he introduced me to it, heh.