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“Woke up to rain and decided to brew up a thermos of houjicha. This houjicha is stem-heavy and not as darkly roasted as some other houjicha I’ve had in the past, but it is perfectly pleasant. It’s...” Read full tasting note
“Taking inspiration from a Tealyra blend, I just steeped 2g of this hojicha and 1g of peppermint leaf, roughly 300ml water, 180F, for 3-ish minutes. This is a very pleasant combination, and yes,...” Read full tasting note
“Gongfu! This was a gifted sample from this month’s subscription box. This is a bit more of a stem heavy houjicha with a little bit of a lighter roast to it, but the resulting liquor once steeped is...” Read full tasting note
Although this tea brews to a dark and lovely amber hue, Houjicha is a green tea by nature.
Traditional Bancha Japanese green tea is taken through an extra roasting step to transform it into this chocolaty smooth treasure with milder levels of caffeine, which means it can also be enjoyed into the evening.
A bonus for coffee lovers will be the savory coffee bean notes on the finish.
Ingredients: Green tea.
Origin: Kagoshima prefecture, Japan
Caffeine: LOW
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Woke up to rain and decided to brew up a thermos of houjicha. This houjicha is stem-heavy and not as darkly roasted as some other houjicha I’ve had in the past, but it is perfectly pleasant. It’s very woody with a slight hay-like quality, with a lot of nutty overtones and a bit of roasted coffee undertones.
I’ve tried this particular houjicha a few different ways. Last weekend I made it into a latte with sweetened almond milk and maple syrup, but it came out way too cloyingly sweet so I think I either need a darker roast houjicha or to play around with the other factors a bit more. Steeping it with a bag of Tazo’s Pumpkin Chai has been by far my favorite preparation method so far, as the flavoring/spices blended really well with the particular notes of this houjicha. My typical grocery store didn’t have Tazo’s Pumpkin Chai in stock when I last went there so I bought a different bagged chai by Stash instead, but it didn’t have the same magic with this houjicha… the flavoring tasted weird and out of place with it, and again I think a darker roast houjicha would’ve worked better for that particular chai blend. This morning I’m just drinking it brewed hot and plain, no additions, and there is certainly nothing wrong that!
Flavors: Hay, Nutty, Roasted, Woody
Taking inspiration from a Tealyra blend, I just steeped 2g of this hojicha and 1g of peppermint leaf, roughly 300ml water, 180F, for 3-ish minutes. This is a very pleasant combination, and yes, somewhat reminiscent of a mint-chocolate cookie. Highly recommend.
Gongfu!
This was a gifted sample from this month’s subscription box.
This is a bit more of a stem heavy houjicha with a little bit of a lighter roast to it, but the resulting liquor once steeped is sweet and golden with flavours of toaster hazelnuts, creamy peanut butter, and an almost amaretto or marzipan-like almondy sweetness to the aftertaste. A total explosion of cozy and delicious flavours to accompany the roast. This month was the hardest one to choose teas for yet as almost all the options seemed up my alley; in the end I decided to get a few new teas and restock a couple blends I’ve tried and loved in the past! On top of, of course, proving yet again that there’s no limit to how much Houjicha one person should own.
Tea Photos: https://www.instagram.com/p/CbTC470OYuK/
Song Pairing: https://www.youtube.com/watch?v=vc8sV-e92EE
