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“Nothing high end or fussy about this, it is nonetheless tasty and roasted, thus mellow. While it thrives in warmer water, it puts up with my office’s auto-heated water tap stuff and still offers...” Read full tasting note
“Making sure this wasn’t still in my cupboard(sipdown), I realized I hadn’t written a note yet. I don’t trust my flavor notes on this tea anyway, since it was from an ANCIENT teabox and in a flimsy...” Read full tasting note
Houjicha green tea is a classic beverage popularly sipped in China and Japan, and what makes this organic tea so delectable is that the freshly picked tea leaves have their fermentation period shortened by slowly roasting the whole leaves to a warm brown color. This process yields a cup which produces a lovely amber color, smooth texture, and without the tannic sharpness of traditional green teas. Lovers of Oolong will especially enjoy Houjicha
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Nothing high end or fussy about this, it is nonetheless tasty and roasted, thus mellow. While it thrives in warmer water, it puts up with my office’s auto-heated water tap stuff and still offers just a little caffeine to get me through the day without napping at my desk.
A perfectly blend-able background for creative additions. It’s affordable, and the company has a staunch reputation as a fair trade and organic supplier.
Making sure this wasn’t still in my cupboard(sipdown), I realized I hadn’t written a note yet. I don’t trust my flavor notes on this tea anyway, since it was from an ANCIENT teabox and in a flimsy sandwich bag. Just wanted to finish it, while also utilizing some vanilla creamer in the fridge. It’s good with creamer! Though probably not fresh enough to comment on anything else. i’m sure it was a good houjicha when it was fresh though!
2020 Sipdowns: 88
Lupicia has a cinnamon and apricot flavored hojicha that I like called Hatsune. I wish there were more flavored hojichas out there.
Yes! Houjicha is a very underutilized base for flavoring.
do you find it that just by opening it, within a few days to a week, it acquires a sour smell? or is it just me?
I have not noticed this, frankly, but I also sometimes gently re-roast the leaves. And most often, I pan-roast barley and combine the two together for a really soothing brew.
weird :/