Obubu Tea #12: Hojicha (Dark Roast)

Tea type
Green Tea
Ingredients
Hojicha
Flavors
Cinnamon, Coffee, Leather, Nutmeg, Nutty, Roasted, Roasted Nuts, Spices, Umami, Walnut, Wood
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
165 °F / 73 °C 5 min, 15 sec 23 oz / 668 ml

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16 Tasting Notes View all

  • “Previously, I had only thought to cold brew my fruity teas, but since I have so much of this particular houjicha (and houjichas in general), I figured why not try it as a cold brew? It maintained...” Read full tasting note
    100
  • “This is my last day off before returning to work until New Years, and I wanted to get some errands done… but we got another mass of snow last night, putting a hault in those plans. The snow had...” Read full tasting note
    80
  • “I’m still not completely sold on houjichas, but I was surprised by how dark the brew was when I finished steeping. It was a deep, dark umber. A cool brown, not a warm welcoming one. The taste was...” Read full tasting note

From Yunomi

Roasted green tea, or Houjicha, is unlike any green tea you’ve tasted before. With a smooth, smoky flavor that is simultaneously light and sweet, houjicha has none of the bitterness of traditional green teas.

Ingredients: Roasted green tea

Source: Kyoto Obubu Tea Farms (Wazuka, Kyoto, Japan)

Steeping Instructions: Tea: 5g. Time: 60 sec. Water: 90C/194F, 200ml. Resteep 3×. Use longer time or more leaves for stronger flavor.

About Yunomi View company

Company description not available.

16 Tasting Notes

100
592 tasting notes

Previously, I had only thought to cold brew my fruity teas, but since I have so much of this particular houjicha (and houjichas in general), I figured why not try it as a cold brew? It maintained the same dried anchovy and roasted almost smoky taste as it does when it is hot, yet something about having it as an iced tea made it seem more refreshing. I’m thinking that less smokier houjichas will probably fare better, so I may use up some of my dwindling samples of other houjichas to experiment with cold brewing. Yay, I’m excited! :)

Preparation
Iced

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80
1098 tasting notes

This is my last day off before returning to work until New Years, and I wanted to get some errands done… but we got another mass of snow last night, putting a hault in those plans. The snow had stopped this afternoon and I’d cleared the walk to my condo, and now it has started again. Oof. Already paranoid about having to drive in all that tomorrow…

Wanted hojicha this afternoon. Did I still have any after a year of much sipping down? Yes, I have a 50g bag of Kyoto Obubu Tea Farms’ “Hojicha Dark Roast,” procurred from Yunomi. It smells nice in the cooling cup… wood, spices (especially nutmeg), roasted walnuts, and old book leather. Tastes pretty spot on for those things, too, with a fresh woodiness and roasted nuts flavor dominating. There is a hint of the umami qualities of the green tea beneath the coffee-like qualities.

Very satisfying. Exactly what I was craving on a day like today.

Flavors: Cinnamon, Coffee, Leather, Nutmeg, Nutty, Roasted, Roasted Nuts, Spices, Umami, Walnut, Wood

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 12 OZ / 350 ML
Jen vB

Snow! So jealous. Nothing but ice and slush near Boston.

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987 tasting notes

I’m still not completely sold on houjichas, but I was surprised by how dark the brew was when I finished steeping. It was a deep, dark umber. A cool brown, not a warm welcoming one.

The taste was fairly similar to the other Obubu houjichas I sampled, but that’s ok. Woody, roasty, smoky, somewhat “curly”. Just need to make a few more pots of this to finish it off.

Preparation
180 °F / 82 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML
Cheri

“curly”…… This made me smile.

Christina / BooksandTea

I wish I knew a better way to describe that sensation. Not quite astringent, but similar.

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