Since the last week, we have had cold weather in Seattle. It has been around 30F; you might say it's not so cold, but it's too cold for me because I am from Shizuoka prefecture, Japan, where the weather is nice and warm. It takes time for me to get out of bed every morning.
Every morning, I warm myself up by drinking Hoji Cha. Hoji Cha is a robust and bold full-bodied tea. It is roasted giving it a distinctive character. The tea's pleasing flavor, golden brown color and low caffeine content make it appealing to tea drinkers of all ages. To brew Hoji Cha, you can use boiling water. High temperature makes tea flavorful with a little bit astringency. Hoji Cha itself doesn't have much astringency, so high-temperature water doesn't make your cup of tea too bitter.
Hoji Cha also goes well with milk. Warm toasty notes of Hoji Cha perfectly harmonize with milk. Add warmed milk into dark-steeped Hoji Cha. OR, you can put milk and Hoji Cha leaves in a pan and simmer over low heat. A few drops of vanilla essence enhances the aroma. Add sugar as you like. To enjoy the cold winter, I recommend this Hoji Cha Milk Tea.
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Analyzing the wet leaves
4 hours ago