I’m still not completely sold on houjichas, but I was surprised by how dark the brew was when I finished steeping. It was a deep, dark umber. A cool brown, not a warm welcoming one.

The taste was fairly similar to the other Obubu houjichas I sampled, but that’s ok. Woody, roasty, smoky, somewhat “curly”. Just need to make a few more pots of this to finish it off.

Preparation
180 °F / 82 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML
Cheri

“curly”…… This made me smile.

Christina / BooksandTea

I wish I knew a better way to describe that sensation. Not quite astringent, but similar.

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Cheri

“curly”…… This made me smile.

Christina / BooksandTea

I wish I knew a better way to describe that sensation. Not quite astringent, but similar.

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Bio

Updated March 2016:

I’m a writer and editor who’s fallen in love with loose-leaf tea. I’ve also set up a site for tea reviews at http://www.booksandtea.ca – an excellent excuse to keep on buying and trying new blends. There will always be more to discover!

In the meantime, since joining Steepster in January 2014, I’ve gotten a pretty good handle on my likes and dislikes

Likes: Raw/Sheng pu’erh, sobacha, fruit flavours, masala chais, jasmine, mint, citrus, ginger, Ceylons, Chinese blacks, rooibos.

Dislikes (or at least generally disinclined towards): Hibiscus, rosehip, chamomile, licorice, lavender, really vegetal green teas, shu/ripe pu’erh.

Things I generally decide on a case-by-case basis: Oolong, white teas.

Still need to do my research on: matcha

I rarely score teas anymore, but if I do, here’s the system I follow:

100-85: A winner!
84-70: Pretty good. This is a nice, everyday kind of tea.
69-60: Decent, but not up to snuff.
59-50: Not great. Better treated as an experiment.
49-0: I didn’t like this, and I’m going to avoid it in the future. Blech.

Location

Toronto, ON, Canada

Website

http://www.booksandtea.ca

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