81
drank Australia Houjicha by What-Cha
1908 tasting notes

Australia isn’t typically a place that comes to mind when you think of tea, particularly such a specialized variety as hojicha. It looks a bit different in appearance from the usually Japanese hojicha – whereas those are usually a light reddish brown, these tea leaves are darker, more of a greenish black. It has the charcoal-like roasted flavour I’m used to tasting in hojicha but there’s a bit of a greener note that comes through as well. I think I’d have to compare it side by side with the Japanese tea to really pinpoint the difference but I can tell that it is different, though not drastically so. Thanks Roswell for sharing this one. :)

Preparation
175 °F / 79 °C 1 min, 15 sec 1 tsp 10 OZ / 295 ML

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

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