The biggest charm of hojicha and kuki hojicha are their roasted aromas. However, more hidden and refined tastes add to their attractiveness. Because hojicha is easily and widely available, we hope you do find your liking as well.
[High]A faint ooze of sweetness arises after an aroma. Free of heaviness and well harmonised with the roasted aroma.
[Low]The sweetness is very weak overall and can hardly be sensed. However, it can't be said this is a total minus as it results in a stronger briskness.
[High]Not as strong as sweetness. Faint deliciousness may be felt if one tries to sense it. When deliciousness is too strong, the flavour gets too heavy and tea becomes undrinkable by a large amount.
[Low]Deliciousness is very weak overall and hardly sensed. However, this can't be completely denied as it results in stronger briskness.
[High]High quality hojicha is mostly sweet and delicious (because it is only lightly roasted) and releases most of it's harshness and astringency when boiled.
[Low]There is little bitterness, astringency and harshness.
[High]Abundant and strong. Deep and profound, and thus lingering. The roasted aroma is accompanied by elegance, pleasantness and sweet fragrance.
[Low]Weak and faint. Lacks in deepness and profoundness. The roasted aroma is only superficial. There is no complexity or continuity.
[High]The higher the price, the lighter the roasting, and thus, the more pale the brown colour becomes. Stems are more deeply roasted than the leaves and hence renders the liquor darker and deeper.