This is deliciously roasty. I love the buttery-caramel taste to it. Silky yet rustic.
One of the best Houjicha teas I’ve come across yet.
“This is deliciously roasty. I love the buttery-caramel taste to it. Silky yet rustic. One of the best Houjicha teas I’ve come across yet.” Read full tasting note
“Whereas the loose leaf is DARK the infused tea is not. It sort of smells like roasted nuts with a musky smell of mushrooms hiding underneath. The taste is quite good tho! Probably one of my...” Read full tasting note
“I drank this Dark roast along side the Light roast version. This tea is rich, earthy and smokey. The smokey is quite different than other smokey teas (ie campfire smokey) but more of a roasted nut...” Read full tasting note
“The wet leaf smelled incredible — strong notes of chocolate, with cherries and cigar smoke also in the aroma. The taste, while nicely sweet, lacked depth (for me at least) and didn’t have all the...” Read full tasting note
Hojicha Dark Roast has a deep, smoky and slightly sweeter flavour with notes of vanilla and warm charcoal. As a dark roast, it is almost entirely caffeine-free and perfect for drinking at any time of the day or night.
Tea Cultivar: Mixed
Processing: Steamed, Rolled, Dried, Roasted
It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.
Hojicha Dark RoastHōjicha Co.
Hojicha Dark Roast [duplicate]Kyoto Obubu Tea Farms
Hojicha Assam Dark RoastThe Tea Shelf
Obubu Tea #12: Hojicha (Dark Roast)Yunomi
Kuki Hojicha (Roasted Stems)Ippodo
Hojicha Assam Light RoastThe Tea Shelf
I drank this Dark roast along side the Light roast version.
This tea is rich, earthy and smokey. The smokey is quite different than other smokey teas (ie campfire smokey) but more of a roasted nut smokey. The 2nd steeping was Amazing! Deep, chocolately notes – like a smore without the marshmallow. This one is not as sweet as the light roast, but pretty good. It almost similar to a black tea but is sweeter and not as thick in flavor.
I’d be tempted to purchase more, but I think I need to get my claws on the “Smokey” version first to compare.
For steeping, I followed Yunomis’ standard steeping instructions http://yunomi.us/713/standard-steeping-technique/
Full review on my blog, The Oolong Owl http://oolongowl.wordpress.com/2013/07/18/houjicha-from-obubu-tea-via-yunomi-us-mystery-tea-samplers-club/
The wet leaf smelled incredible — strong notes of chocolate, with cherries and cigar smoke also in the aroma.
The taste, while nicely sweet, lacked depth (for me at least) and didn’t have all the flavors or aromas the wet leaf seemed to promise, so that was a bit disappointing.
I do like it, and it is slightly difference from regular houjicha, so I’d almost be tempted to seek it out. But the sample wasn’t quite convincing enough to put it on a list for when I’m looking to get houjicha.
It’s somewhat impressive that Obubu puts out 4 different kinds of houjicha. I wonder how difficult it is to have consistency of roast — what’s the difference in the roasting process between light, basic, and dark? Seems it could be quite difficult to do it consistently.
I was not expecting to like it. I read in the reviews the word “smoky” and mentally wrote this tea off. Wow, this tea makes me rethink houjichas! Deep, robust, very chocolately. So dark and yum. It’s a sweet kind of smoky likeness. I’m going to try the latte recipe on Obubu’s website. That sounds pretty delightful with heat of the summer day.
Grabbed a little sample from the tea box. I’ve enjoyed flavored hojicha in the past, and I think one plain one, but that must have been a lighter roast. To me, dark roast sort of just tastes burnt? Like vegetables that have been left on the grill too long. Really charred. If it had some other flavors in there, maybe I could enjoy it, but plain, it doesn’t work for me.
So after accidentally failing to make the last hojicha into a milk tea (lol), I steeped this one up instead. I figured the darker roast would give a stronger toasty flavor and stand up better to the milk anyway.
But wow, it’s really roasty! Delicious though, the milk really smooths out the rougher edges nicely. I added brown sugar syrup to this one, as I thought it would go nicely with the darker roast, and I think it was a good choice.
I’ve never had a hojicha latte, but this is fairly similar and I really like it! I really need to mix up my 3 Leaf Banana Hojicha powder one of these days…
Flavors: Autumn Leaf Pile, Grain, Roasted, Roasted Barley, Toasted, Wood
One of my other press samples. It came with an origami crane. :)
Happy Summer. Though I made my first iced tea today, I have still been having it hot. This has a nutty/ roast scent, with some sweetness. The flavour is kinda caramel nut, with a rich roast almost coffee taste. There is a little grain/ toast as well.
Flavors: Caramel, Nuts, Nutty, Roasted, Toasty
Why do heavily roasted teas always register as having a dill note to me? Does anyone else get that? I’m not complaining, I love dill, but it’s just such an odd note amongst all the others.
So i was expecting something much more deep and coffee-like out of this Houjicha compared to the basic roast. In fact, it is sweeter and more mellow than the basic roast, which is a surprise to me. It is so incredibly mild it is a perfect bedtime tea. I am not really getting any smoky flavor though, despite Obubu’s description of the tea, but that is A-OK with me. I don’t think this sweet roasty cha would benefit from that.
The flavors are the usual houjicha ones, a roasted, toasted, deep nutty taste with hints of grain. This one has a bit of sweet bread flavor as well. Really delicate for a houjicha. I’ve had some that taste like coffee or cigar smoke. This one is much more mild and sweet. Great!
Flavors: Bread, Grain, Nutty, Roasted, Toasty
The afternoon cuppa….
I don’t think I’ve ever had a dark roast houijcha before so I was looking forward to trying this. It’s pretty yummy! It definitely has a roasted flavor that is reminiscent of coffee, but there’s also a fruity, sort of cherry flavor about it and something creamy that would best be described as caramel. Normally houijcha is nothing for me to get super excited over, but this was a delicious sample. Glad I was able to try it…
Flavors: Caramel, Cherry, Coffee