“A sipdown! (M: 15, Y: 15) And this is again a very sad sipdown. This tea is lovely, very forgiving steeping paramters and yet so wonderful. I had roughly 6 grams left, so decided to use all the...” Read full tasting note
“Courtney nailed it with her description of this tea – it’s a chocolate-smelling hojicha. It smells like a chocolatey black but when brewed, it’s warm and toasty. Standard hojicha flavor and a...” Read full tasting note
“This smells so roasty it’s almost chocolate-y. The taste is very hojicha-like. There is the same roasty flavour in the taste, with a lightness that makes it easy to drink. I overstepped my most...” Read full tasting note
“When I hosted my friend, her parents, and her SO over for Canadian Thanksgiving (my own family had ditched me for a trip abroad), they picked this tea to pair with our roast duck dinner (I love...” Read full tasting note
This is one of our experimental teas that turned out to be quite successful. The tradition of roasting green tea originally came from Japan, but we added a little Georgian character — we use a traditional Georgian frying pan — ketsi. After roasting, green tea turns brown and takes a very pleasant woody aroma. It is excellent with meals, especially with fish and desserts. Also it’s very thirst quenching and has low caffeine, so it’s perfect for evening.
5g/300 mL
95° C
5 minutes
Place of Origin
Guria Region, GeorgiaAltitude
100-150 mTasting notes
Woody at the start, highly cereal, toasted, roasted (toasted bread) notes with weak coffee bean aftertaste.Company description not available.