I have to agree with Oh Cha…, when it comes to Green Tea, Japanese ones win hands down. I associate Chinese green tea to Gunpowder. I think I’m just not a fan of the smokiness. Japanese tea on the other hand has a toasty, roasted feel to it. It smells so good and it’s so inviting. I can drink cups and cups of this and not get bored. Fifteen second brew for Houji!?!?! I thought they were crazy, but I figured I’d best follow the instructions. It’s surprisingly good for a fifteen second brew. I’d like it a bit stronger, but it was definitely full of flavor. The cup brewed to a deep golden color. I suppose the color could resemble a clear hot apple cider, but it definitely didn’t taste like cocoa or apple cider. This cup wasn’t grassy at all, but it was more of a fireplace feel. Cozy and just right for a snowed in day. Going to try steep #3. I’m in love with this tea.
Houji-Kukicha (Roasted Kukicha)
Houji-Kukicha infuses into earthy-brown liquor. Houji-Kukicha is often served in traditional Japanese restaurant between or after meals to refresh your mouth.
Origin: Shizuoka
Harvest: Between 2009 First and Second Harvests
Species: YabukitaTasting Profile:
It offers an elegant roasted aroma and Umami taste from the stems. The taste is rather unique and will get your attention with the first sip.Den’s Preferred Brewing:
Water: 4oz boiled
Leaves: 2 grams or 1 heaping teaspoon
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 secFor a cup of Iced Tea: Put 50% more tea leaves into a teapot. Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.






