Hojicha Kyoto


This is the description from dobra tea:  “A delicate tea of roasted leaves and stalks, which give a taste and aroma unlike that of any other Japanese teas. The name means “lightly roasted tea.” The infusion is brownish, the aroma reminiscent of freshly baked bread, roasted grains or chestnuts. It is recommended as a particularly good drink after a substantial meal. It gives a rich, warming brew even after several infusions.” from dobrateanc.com

I really like Hojicha.  It is considered a way to make the stems (what would be trash) taste good enough to be marketable.  I think it stands on its own though.


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