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Hoji-Kukicha brews up an earthy, brown-colored liquor. Hoji-Kukicha is often served in traditional Japanese restaurants between or after meals to refresh your mouth. Origin: Shizuoka Harvest: Between First and Second Harvests Cultivar: Yabukita Tasting Profile: It offers an elegant roasted aroma and umami taste from the stems. As you sip it, you may experience the interesting combination of a roasted flavor and a buttery mouth feel. The taste is rather unique, but it works, and will get your attention with the first sip. Den's Preferred Brewing: Leaf-water ratio: 2-3 g (~1 tsp)/4 oz Water: Boiled; Steep: 30 sec 2nd Cup Water: Boiled; Steep 15 sec For a cup of Iced Tea: Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.