I finally drank this today. (And finally caught up on my notes!!!) I wasn’t really sure how to approach it. Since it is made from roasted tencha—the leaves generally used to make matcha—does that mean one prepares it like matcha? I spent time contemplating and researching this in the past and didn’t get anywhere, which is part of why I’m only trying this now. Being lazy and short on time, I decided to just pour in the minimum amount of water recommended on the package and whisk to stir it up.
Did that. This tea looks like the ugliest matcha you can imagine. But it tastes just like houjicha. There is a bit of a sour note at the very front, and the rest is roasty with a lingering creamy finish. And unlike my usual go-to houjicha, which is a karigane type (which equals even less caffeine than usual), I definitely felt the caffeine in this. So I could see it serving as an alternative to matcha when I need a boost in the morning.
Flavors: Creamy, Roasted, Sour