50 Tasting Notes
I have tried all different ways of brewing and drinking this. The flavor I brought out was wonderful, but nothing like the depth and richness brewed into it by Imen, at Tea Habitat. I clearly haven’t learned to brew tea yet.
Brewed from water stored in a clay vessel, and into a clay water pot, over a small clay charcoal stove, into a teapot made from clay from the same region as the tea…..well, it creates a layer of flavor and depth to the tea that must be tasted to be believed.
Just finished 2 weeks of drinking this daily.
I found that with just a few leaves in my cup, I still really enjoyed this.
Hojicha is my favorite daily drinker. This one is just fine for the first thing in the morning. Great cuppa later in the afternoon, when thoughts move beyond the work day.
In the herbal tissane category, I have to have this tea. I grew up drinking this flavor-enhanced blend of herbs, fruit, and flowers.
Plop two bags in a water bottle. Cold brew is fine, and extracts much of the flavor. It’s never bitter. If you travel and doubt that you will enjoy the flavor of the water where you are going, filtered or otherwise, use this gentle lift to create satisfactory thirst-quenching with no calories.