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derk drank Japan Obubu Dark Roast Houjicha Green Tea by What-Cha

1604 tasting notes

First hojicha? Dropping an initial tasting note as a reference because I’m not sure yet what to make of this tea. I will probably do an update as I move through the pouch.

This one is June 2017 harvest. Prepared western style with 2tsp, 185F, 8oz, first steep of 1.5m followed by the steep that time forgot. Dry leaf is wonderfully fragrant with sweet, strong roasted grain and a hint of pickle. Light-bodied, nutty, roasted grain, lightly caramel, sour, clean. That pickle scent in the dry leaf really comes forward in the liquor aroma.

I think I like it but time will tell with this one.

Preparation

185 °F / 85 °C 1 min, 30 sec 2 tsp 8 OZ / 236 ML

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2 comments

Leafhopper
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“The steep that time forgot!” I did this with a dan cong yesterday and it wasn’t pretty. :)

Mastress Alita
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Oh, I love houjicha! I have a big bag of this stuff that I had sent to me from Japan via Yunomi. I’ve tried their Amber roast before too. My BFF is even more crazy for houjicha than me, he introduced me to it, heh.

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Comments

Leafhopper
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“The steep that time forgot!” I did this with a dan cong yesterday and it wasn’t pretty. :)

Mastress Alita
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Bio

This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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