drank Hoji-cha by Yamamotoyama
76 tasting notes

I usually brew a 6-cup pot at a time with boiled water allowed to cool for a few minutes (to around 190F – I’ve tried using water as cool as 155F or so and found the flavor gets a bit weaker even with a longer infusion), and infused for 1 – 2 minutes. A bag can make a second pot if needed, though it will take a few more minutes of infusion.

Persian orange liquor. Woodsy, baked, nutty, toasty aroma. Clean and mellow palate entry with hints of buckwheat. Hits a sweet spot between genmaicha and mugicha – rather generic but not bland.

195 °F / 90 °C 1 min, 30 sec 0 OZ / 0 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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