This time I brewed multiple gongfu infusions and collected them together for a liter of chilled tea. It’s quite savory and refreshing.
There is a woody almost mineral note that sticks to the tongue, but with a great roasty body full of flavor and mouthfeel. Definitely the best kukicha/hojicha I have ever tried. Looking forward to chilling this in the summer and having a low-caffeine option for evening consumption.
Flavors: Roasted, Savory, Woody
