Hira Hoji Bancha Tea by The Tea Practitioner

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“Adventaggedon Day Nineteen – 2/6 Today’s advent selection leaned pretty heavily into things that just weren’t really my vibe, but when I saw this tea I got very excited. I decided to make it as my...” Read full tasting note

roswellstrange 16396 tasting notes
“The Tea Practitioner Advent Calendar 2022 – Day 19 Enjoying this one grandpa style today, in my pretty teaware-printed glass tumbler from Tea Thoughts. ♥️ As I suspected, this is very similar to my...” Read full tasting note

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CameronB 4126 tasting notes

From The Tea Practitioner

Hojicha, redefined. Hojicha is a roasted green tea generally using stems and other parts of autumn-picked camellia sinensis plant, leaving a woodsy aroma and flavour. This Hira Hoji Bancha uses large and thick leaves picked during the months of October and November, just before tea bushes begin to go dormant for the winter months. This particular tea is unique because its large, leathery leaves don’t get the same process as most Japanese green teas go through – rolling, to curl the leaves after they’ve been steamed. Rather after the leaves are steamed, they remain in their original shape and roasted to bring out its nutty and roasted characteristics, as well as a rich and sweet maple syrup flavour. Like preserving the aromas and smells of a forest in the autumn season.

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3 Tasting Notes

Roswell Strange

16396 tasting notes

Adventaggedon Day Nineteen – 2/6

Today’s advent selection leaned pretty heavily into things that just weren’t really my vibe, but when I saw this tea I got very excited. I decided to make it as my first tea of the day. I almost regret that choie. In part it’s because I was sooo fucking sleepy that I had a hard time processing the tasting notes, and in part it’s because every cup of tea for the rest of the day was just a bit downhill from this one…

It was so toasty and golden with really cozy notes of roasted barley, buttered toast with just a hint of char on it, golden syrup, and maybe a little bit of raisin? It was silky smooth and tasted like breakfast in a mug. I can’t wait to revisit this one!

Today’s Advent Photos: https://www.instagram.com/p/CmXZOHku6m1/

Song Pairing: https://www.youtube.com/watch?v=WT9v9BagDN0

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Cameron B.

4126 tasting notes

The Tea Practitioner Advent Calendar 2022 – Day 19

Enjoying this one grandpa style today, in my pretty teaware-printed glass tumbler from Tea Thoughts. ♥️

As I suspected, this is very similar to my beloved Kyobancha from Obubu. Both are made from the leftover leaves after all of the other harvests, but these leaves are harvested just before winter, and kyobancha is harvested after winter. Both are left unshaped and are roasted to perfection.

This has such a lovely smooth and gentle toasty flavor that I just adore, along with a lingering natural sweetness somewhat reminiscent of maple syrup. It’s such a wonderful cold weather tea, it just brings to mind jumping into a huge pile of freshly fallen autumn leaves and inhaling their crisp earthy scent. There’s a touch of sweet dried fruit as well, maybe figs or dates?

It’s basically the mellowest hojicha ever, and I love it. So light and yet so cozy at the same time… :3

https://www.instagram.com/p/CmXqwhsOjYf/

Flavors: Autumn Leaf Pile, Dates, Dried Fruit, Fig, Honey, Maple Syrup, Roasted, Roasted Barley, Smooth, Sweet, Toasty, Tobacco, Woody