“The instructions called for 30g per liter (or six heaping teaspoons) cold brewed for 12+ hours. I found that I like it brewed a bit weaker at six actual teaspoons per liter. I’ve been making a...” Read full tasting note
A large leaf, deep roasted hojicha. Late harvest Uji bancha is drum roasted until reaching a deep brown, almost black hue. Incredibly fragrant and easy drinking, this is the perfect winter cup.
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