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Mugicha and Korean oksusucha are very similar to my palate so I’ll kind of review both of them. This type of grain tea is very smokey and drinking it is almost more like eating a snack than drinking tea because there is a satisfaction that comes with it. I think it can be too heavy if paired with meat or something like that. I’ll always know it as a summer drink associated with happy memories from my time in Japan where the cold bottled and canned versions are very popular. Overall this tea is good for any time of the day or year depending on temperature or what food it goes with.

Preparation
180 °F / 82 °C 4 min, 45 sec

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