I had this gingerbread-flavoured tea before going to bed. The leaf is dark brown and fluffy, and contains visible chunks of dried ginger and flower petals. The ginger is obvious in the scent, as well.
The leaf is fluffy, which means that it’s hard to measure out, but I used about 2 tsp for a 12-oz mug, brewed it at 85°C for 4 minutes, and was greeted with a pale umber liquid. As it cooled down, the tea became darker.
The roasted base of the houjicha is really complementary to the ginger — it’s not spicy, but I can sense the ginger’s fruity zing. I can also taste some gentle spices on the back of the sip, most notably coriander. However, the base is still the strongest flavour, especially in the middle of the sip. The ginger and spices only really come out to play at the end of the sip and in the aftertaste.
Full review of 52Teas 2015 Holiday Kickstarter set at http://booksandtea.ca/2015/12/christmas-teas-from-the-52teas-holiday-kickstarter/
This sounds really interesting! I’m glad to hear the base is still strong