Thanks Kittenna! I love the idea of flavoured Houjicha; the base just works with so many different kinds of flavours…
I don’t know why, but I brewed this one Gong Fu style in a gaiwan. I think it really boiled down to a matter of convenience; I had all of my Gong Fu supplies upstairs already so I just, you know, went with it. Maybe making this particular tea in that style was a little unconventional, but it sure was tasty!
This had a super strong roasty flavour, as Houjicha often does. I don’t know if I’ve ever tried a Houjicha blend from either Frank or Anne? I know I was really interested in the Lemon Bar Houjicha, but I never got around the trying it. This is the perfect level of roastiness, though! Mmm! I don’t think the pumpkin flavouring is super obvious, it’s more of a subtle pumpkin and cinnamon flavour in the finish. I don’t know if I’d prefer a blatant flavouring or something more subtle like this one?
The flavour fades quickly after two gong fu style infusions; maybe if it was stronger initially the flavour wouldn’t wane so quickly. However, I know that this wasn’t the best way to brew this one initially, so there’s that. And the base does hold up REALLY well after the flavour does fade. So it’s not like it wasn’t enjoyable, anyway.
Conclusion: Yum! I can’t wait to try the other flavoured Houjicha, probably Western style, from Kittenna in the near future.