In a recent gyokuro shipment, we ordered a small amount of this tea, as recommended by the locals. We're happy!
This hojicha, made with organic leaves from Yame, has delicious notes of roast barley. The texture of the powder is also very interesting; Oishi San has a giant (quite expensive) mill that reduces the cellulose rich leaves (and kuki) of hojicha into a smooth powder with talcum consistency. In smoothness, it beats our in-home, Japanese matcha mill -at least on hojicha.
Suggested use:
1) Hojicha Oatmilk Latte
2) Hojicha Cheese Cake
3) Instant Tea: add 1g to 1 cup of boiling water and stir
