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Interesting story about this tea.
The first time I ever had houjicha, it was one of those Yamamotoyama teabags at a sushi restaurant near my college. I had no idea how long to steep it, but I fell in love with the result of the union of this one tea bag with one cup of water out of the hot side of the cooler. My immediate reaction was “I need this in loose-leaf, DUH”, so I snagged a tin of this while visiting a friend in Oklahoma. I brewed it perfectly according to the instructions on the back. It tasted…not like the houjicha I knew and loved. No nutty caramel goodness, only that woody taste I know from oolong and most decidedly am not a fan of.
Approximately five billion fine-tuned brewings later, ladies and gentlemen, I have reached HOUJICHA EQUILIBRIUM, and I now have sweet toasted goodness at my beck and call. Bravo, Republic of Tea.

Preparation
180 °F / 82 °C 2 min, 45 sec

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Bio

MJ is 23, plays with arts and crafts and words and meanings, and prefers a side of tea with her procrastination.

I’m a big fan of Japanese greens and of dessert-flavored black teas. Oolongs too, but my love affair with them has been dying, although I could pretty much subsist on Kwan Yin. Also, I will pretty much automatically love anything with popcorn in it, despite not liking actual popcorn.

Not a huge fan of chai or jasmine.

I’m really fond of seasonal teas, so I’m likely to give something a try if it’s specifically for spring or fall or what have you.

I should mention that I am a complete newbie, despite my enthusiasm, and that I probably sound like I know far more about tea than I actually do.

Mad props to ZenTea for keeping me sane and being delicious.

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Atlanta

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