Houji-Kukicha infuses into earthy-brown liquor. Houji-Kukicha is often served in traditional Japanese restaurant between or after meals to refresh your mouth.
- Origin: Shizuoka
- Harvest: Between First and Second Harvests
- Species: Yabukita
It offers an elegant roasted aroma and Umami taste from the stems. The taste is rather unique and will get your attention with the first sip.
Den's Preferred Brewing:
Water: 4oz boiled
Leaves: 2 grams or 1 heaping teaspoon
Steep: 30 sec
2nd Cup: Water boiled; Steep 15 sec
For a cup of Iced Tea: Put 50% more tea leaves into a teapot. Steep as directed for hot tea. Once you brew it, put ice into the cup to lock in the aroma.