I’m still playing around with steeping times and dry leaf amount for hojichas. This one I made ‘western’ style.
This one is quite stemmy: looks to be about 60-40 stem to leaf ratio.
pleasant roasted aromas of seaweed, nuts and grains. the seaweed and grainy aspect standing out more than the nuttiness.
very smooth medium bodied and more roasted grain when tasting
Preparation
195 °F / 90 °C
3 min, 0 sec
5 g
12 OZ / 350 ML
