Hojicha Dark Roast [duplicate]

Tea type
Green Tea
Ingredients
Green Tea
Flavors
Smoke, Campfire, Cedar, Coffee, Fish Broth, Mushrooms, Roasted, Sweet
Sold in
Loose Leaf, Sachet
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
200 °F / 93 °C 1 min, 0 sec 5 g 6 oz / 177 ml

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3 Tasting Notes View all

  • “Wow, okay, this roast is much too dark for my taste. All I’m getting is smoke. So much so that it’s kind of overwhelming. It’s not necessarily a bad thing and I’m sure that if you’re into that sort...” Read full tasting note
    40
  • “This tea made me nervous when I opened the bag, because the only scent I got out of the dry leaf was mushrooms, which I despise. The moment they hit the warm kyusu, I began to smell smokiness,...” Read full tasting note
    69
  • “This one was just too roasty for me. I enjoyed the Amber Roast, but knew this one might be a little rough after I smelled how roasty the comparatively lighter Amber one was. Yea, if the last one...” Read full tasting note
    60

From Kyoto Obubu Tea Farms

Hojicha Dark Roast has a deep, smoky and slightly sweeter flavour with notes of vanilla and warm charcoal. As a dark roast, it is almost entirely caffeine-free and perfect for drinking at any time of the day or night.

Taste: Sweet
Body: Light
Texture: Rounded
Length: Short
Harvest: June
Tea Cultivar: Mixed
Origin: Wazuka
Cultivation: Unshaded
Processing: Steamed, Rolled, Dried, Roasted

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

3 Tasting Notes

40
17 tasting notes

Wow, okay, this roast is much too dark for my taste. All I’m getting is smoke. So much so that it’s kind of overwhelming. It’s not necessarily a bad thing and I’m sure that if you’re into that sort of thing, you’ll love it, but this really isn’t for me.

Flavors: Smoke

Preparation
195 °F / 90 °C 0 min, 45 sec

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69
27 tasting notes

This tea made me nervous when I opened the bag, because the only scent I got out of the dry leaf was mushrooms, which I despise. The moment they hit the warm kyusu, I began to smell smokiness, which deepened as it steeped to campfire, and finally into a charcoal taste in the cup. It’s almost Lapsang Souchong-esque, but instead of Pine, I taste Cedar.

It feels not unlike a french roast – almost overwhelmingly dark, but leaving a sweet finish. As it cooled, it tasted a little fishy as well? Finally leading back to that initial mushroom taste. Blergh.

Not bad overall, but this is a sample I doubt I’ll buy more of this sample, just because of my feelings about shrooms.

Flavors: Campfire, Cedar, Coffee, Fish Broth, Mushrooms

Preparation
Boiling 1 min, 30 sec 5 g 8 OZ / 236 ML

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60
485 tasting notes

This one was just too roasty for me. I enjoyed the Amber Roast, but knew this one might be a little rough after I smelled how roasty the comparatively lighter Amber one was. Yea, if the last one smelled a little charcoaly with nice roasted nuttiness to it, this one was just a charcoal blast, a little sour smelling as well. It tasted alright, and I did get some decent sweetness coming through, but I just couldn’t get past that roast. Good to know I guess! And some people might like this if they’re really into roast. Maybe it’ll be better in a few months when its had some more time to rest as well.

Flavors: Roasted, Sweet

Preparation
195 °F / 90 °C 1 min, 0 sec 5 g 4 OZ / 118 ML

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