my first time to try houjicha. I steeped it in my tea pot after water cooled down for a couple of minutes in the kettle. by the way, I am not a measuring type. it smells wonderful, reminds me of rice getting steamed with a slight crust in mom’s kitchen. it has full body when I feel the liquor in the mouth. It has a taste of again, rice crust, distinct after-taste on the tongue. Color is a warm golden brown. Overall, I feel this is a good everyday household tea that will go well with eating meals.
Oh, I found out about houjicha on twitter. https://twitter.com/ligongsf/status/460533938968985601
it has lower caffeine, because it is made of mostly green tea stems and twigs…I guess traditionally it would be considered cheap tea. So it turns out extra surprising. it was quite cheap, too. I paid like $12 for 2 or 4 oz…
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relearning about tea, in a modern way…I meant I grew up in China, now in US (mostly San Francisco) for 18 years, did grad school in social science at Stanford and work in silicon valley. I feel calm and wise enough now to learn sipping tea in a new way. I observe interest in tea has been growing in US. But I don’t know if people are more interested in pure tea leaves or blended flavored teas.
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