Dark roast hojicha from Obubu farm is the classic hojicha flavour – rich, warming, and even though it makes me feel ready for winter, it’s also amazing cold brewed. This particular one is roasted from bancha, harvested in June, so is a spring tea. Its sweeter than our Hojicha Gold.
Remember that even though this looks like a dark tea, its actually still a green tea, that’s been roasted. The streets of Uji are full of the smell of this tea being roasted, and you’re offered this tea when you walk into shops. For me, this is the ultimate in smell memories, taking me straight back to the streets and shops of Uji whenever I smell it. In Japan, it’s drunk with meals, and also is a welcome tea, so you are offered it when you enter a home.