Hojicha Gingerbread Bundt

Tea type
Green Tea
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Edit tea info Last updated by Roswell Strange
Average preparation
205 °F / 96 °C 5 min, 0 sec 10 oz / 300 ml

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From Dessert by Deb

Ah, sugar and spice and all things roasty toasty and nice! Hojicha gets a warm dessert makeover with this green tea bursting with the bright zing of zesty ginger, warm cinnamon and brown sugar, and fragrant cloves for a cozy, wintery bite of cake fresh from the oven!

Certified Organic Ingredients: Roasted Green Tea, Ginger, Cinnamon, Brown Sugar, Crystallized Candied Ginger, Cloves, Calendula Petals

Handcrafted in Toronto, Canada.

Steeping instructions: 2 tea spoons at 205F for 5-6 mins enjoy me with milk/as a latte!

About Dessert by Deb View company

Dessert by Deb is an organic tea company and lifestyle brand based in Toronto, Canada. At Dessert by Deb, it's tea time all the time because tea isn't just a drink - it's a way of life. From stationery and paper products, to kitchen accessories, to sweet and delicious organic dessert teas inspired by afternoon tea, patisseries, and baked goods, there are plenty of ways to bring the joy of teatime into your everyday life. Join the tea party!

2 Tasting Notes

1861 tasting notes

The TTB has arrived! So big, so many teas… no chance to try them all!
Tea #33

I was in a mood for green tea, but also I didn’t wanted to fuss about the temperature, so houjicha is perfect for that.

I think that the base is working so well with those spices in, and although I am missing a few spices that are in gingebread (at least here); for instance (star) anise, it is actually pretty good example of gingebread tea. The ginger was definitely prominent, though a bit more than expected. But at least it was warming and sugar in? Absolutely no problem for me!

205 °F / 96 °C 5 min, 0 sec 2 tsp 10 OZ / 300 ML

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15829 tasting notes

I liked this more than I thought I would based on the dry leaf smell, which was a little too flat and lacking for me. The deeper roasted hojicha base is very complimentary to this type of profile and the ginger really works. One thing I don’t know that I’ve ever overtly said is just that I think the quality of the ginger that Deb uses is really nice; it’s got so much flavour and a perfect level of heat to it! Also good clarity; not too muddy/earthy. I wish there were more of that molasses-type dark sweetness as that’s pretty crucial to gingerbread IMO, but I think the maple sugar does a solid enough job at approximating it.

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