Next time I’ll use hotter water and less time, after reading an article about hojicha.
This is a very toasty looking and smelling dry leaf. It’s basically a uniform chocolate brown.
Steeped it makes a gorgeous medium-light orangey-coppery liquor and has a deep, toasty aroma. Hojichas’ aroma sometimes make me think of rice, but this one doesn’t.
The flavor is very mellow and smooth, with a thick-ish mouthfeel and a lingering iota of sweetness. It’s toasty, but it’s basically the essence of toasty. Not toasty rice, not toasty veggies. It’s just toasty.
I wonder what a higher temp will do?