I sprained my ankle about ten days ago and haven’t been able to move around much. Which means that the task of making tea has fallen to my wonderful partner. It’s been lots of straight ginger tea and DavidsTea’s salted caramel oolong, because that’s what I have in safe, easily accessible teabag format. I should really get it together to make a separate tasting note for that one. But tonight I just couldn’t take the monotony anymore and hobbled into the kitchen to make myself a cup of this hojicha. (Not a slight to the other teas, it just gets a bit dull and frustrating to basically only have two tea options for over a week). This is one of my comfort teas – roasty, great at any temperature, and just an all around workhorse of a hojicha. There’s only a handful of teas that I keep perennially in stock; this is one of them, and I feel its absence if there’s a gap.