Hojicha disccussion

Made from leaves that have not been oxidized.

Re: Hojicha disccussion

Postby SlientSipper » Dec 15th, '11, 20:12

tortoise wrote:It's terrific stuff. Word to the wise, Ippodo's hojicha is far superior to any grade offered at the other big vendors. You wouldn't think that such refinement is possible with hojicha if you haven't had their version. Maiko's is alright too, but already a big step down. It only gets exponentially worse from there.

I brew 3 to 4 steepings in my largest pot (12 oz) and pour each steeping out into a large glass pitcher. Then, into the fridge it goes. Tastes great cold, especially in the blistering hot summers of North Louisiana.

Despite winter. I'm tempted to try some ice cold Hoji.
Shame I didn't get to sample much Hojicha when I was in Japan.
Oh and I recall they made a special edition kit-kat bar made with Hojicha.
it was really good.

User avatar SlientSipper
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