Tea type
Black Tea
Ingredients
Not available
Flavors
Buckwheat, Caraway, Malty, Mineral, Roasted, Savory, Smooth, Thick, Toasty, Woody, Autumn Leaf Pile, Cardboard, Char, Charcoal, Dry Leaves, Round, Barnyard, Bread, Cannabis, Dried Fruit, Grassy, Hay, Raisins, Toasted
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
195 °F / 90 °C 2 min, 15 sec 5 g 16 oz / 473 ml

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3 Tasting Notes View all

  • “DIY Kyoto Obubu Advent Calendar – Day 3 Ooh another hojicha today! Not complaining, roasted teas are so perfect for this time of year. Interestingly, I’m actually getting a cardboardy note from...” Read full tasting note
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From Kyoto Obubu Tea Farms

Hoji-Wakoucha is a roasted variation of our Japanese Black Tea, Wakoucha. Due to its roasted nature, it has a smoother top note with a subtle hint of citrus as it develops. It has the woody notes of Hojicha but retains the astringency and mild acidity in Wakoucha. Hoji-Wakoucha also leaves the citrus notes in your mouth right after drinking it, giving you a more refreshing experience. A perfect choice if you want a milder and a more exciting version of Hojicha or cleaning your palate after a savory meal.

Taste: Fruity
Body: Light
Texture: Round
Length: Short
Harvest: June
Tea Cultivar: Seed Grown Yabukita
Origin: Wazuka
Cultivation: Unshaded
Processing: Withered, Rolled, Oxidized, Dried, Roasted

About Kyoto Obubu Tea Farms View company

It started with a single cup of tea. As the legend goes, our president Akihiro Kita, or Akky-san, visited Wazuka, Kyoto one fateful day. At the time, Akky-san was still a college student in search for life's calling. After trying the region's famous Ujicha (literally meaning tea from the Uji district), he immediately fell in love and his passion for green tea was born. He had finally found what he was looking for in that one simple cup of tea. After fifteen years of learning to master the art of growing tea from tea farmers in Wazuka, Kyoto Obubu Tea Farms was born and as they say, the rest is history. So what's an Obubu? Obubu is the Kyoto slang for tea. Here in the international department we call ourselves Obubu Tea. That's "Tea Tea" for the bilinguals. We love tea so much, we just had to have it twice in our name. Now Obubu means more than just tea to us. It means, family, friends, passion and the place we call home. More than just tea. Though the roots of Obubu stem from tea, it has become more than that over the years. Obubu is an agricultural social venture, operating with three (1) bring quality Japanese tea to the world (2) contribute to the local and global community through tea (3) revitalize interest in tea and agriculture through education.

3 Tasting Notes

78
4161 tasting notes

DIY Kyoto Obubu Advent Calendar – Day 3

Ooh another hojicha today! Not complaining, roasted teas are so perfect for this time of year.

Interestingly, I’m actually getting a cardboardy note from this today. Not in a bad way, it’s just a gentle woodiness that leans toward papery and comes out tasting like cardboard. And then of course, there’s the toastiness, those classic crisp autumn leaf notes, and a light savory flavor. I do get a bit of a charcoal minerality as well. It’s interesting that the description mentions citrus, I guess I could see that but I would never have picked it out on my own.

Yummy tea, as always!

Flavors: Autumn Leaf Pile, Cardboard, Char, Charcoal, Dry Leaves, Mineral, Roasted, Round, Savory, Smooth, Toasty, Woody

Preparation
200 °F / 93 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML
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