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.
