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This tea is still kickin’! I have been drinking this one in the evenings, sometimes with a splash of oat creamer, sometimes straight up. the dry leaf is like a sleepy autumn forest, with cedar and fresh rain. Each sip is a toasty dream that warms me from my toes up. I love how it just feels like a cup of autumn without relying on pumpkin spice. Unless I criminally underleaf it, I can reliably get a nutty, toasty cup of roasted gyo stems. I usually go with freshly boiled water for this one, but even down to 180F will make a delicious cup. If no one else got me, I know that this Hoji got me.