rdl wrote:I agree on the kuki-houjicha, I had the hibiki-an selection as my first (karigane) kuki-houjicha and thought it great. I will try your 70 degree brewing but I thought that closer to boiling is best for the leaves and twigs that make up bancha, which need that hotter water to bring out the flavors.
One of the things I like about the toasty greens like hojicha and kyobancha is that you can brew the hell out of them and they don't go bitter. I'm a cold tea fan and rather than brew these cold (which works well for almost everything), I use boiling water and then stick the whole mess in the fridge overnight. I get great results. Very hot water is the way to go with hojis, I think, unless the vendor tells you otherwise.