I'm slightly obsessed about houjicha, and I'm stoked that an Australian grown and crafted version is this good. Other houjichas might be a lighter and more refined roast, or darker and more intense, but sometimes I want an unfussy and satisfying cup that just hits the spot like this one. The dry leaves in the bag have a slightly nutty roasted aroma, and the brewed tea has smooth roasted flavour and texture, and even a black-tea-like floral hint. I generally brew it a little different to the directions - 2 big teaspoons for 200-250 ml and 80-90C for 60 seconds, a similar second steep, and a third time around 90-100C for 3 minutes plus (and then a final go with boiling water left overnight, more woody and refreshing). I like that about this tea, that you really can prepare it at whatever water temp takes your fancy. It's unfussy and tastes delicious, a solid everyday houjicha.
