I’ve run the gamut of green tea grades and types on this show, but haven’t had a chance to try a straight up hojicha until now. (Better late than never, amirite?) Hojicha is made from bancha or kukicha that’s been roasted over charcoal, so you can expect some smoky notes in here as well. Let’s get to brewing!
Mmm…this would make a really good after-dinner tea. The taste is smooth and rich with no kind of astringency. I’m also picking up a light hint of cinnamon as an aftertaste, which is a nice touch. I like it!