Tuesday Tasting: Kukitori from Hojicha.co

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Today’s Tuesday Tasting is a special one. Today, my favorite purveyor of roasted green tea, Hojicha.co, is releasing a new tea and I had the opportunity to try it so I can share my tasting notes with you. Their dark roast hojicha made my list of 2019 most memorable teas, so I was understandably excited to try a new one. This is their Kukitori, which means “stem bird” (thank you, Duolingo). The tea is their take on a kukicha, or twig tea, made from the stems of tencha, which is the type of tea that is grown to make matcha.

I used 4 grams of loose tea in a 120-ml kyusu pot, with 180F water. The dry “leaf” is twiggy, consisting of twigs of varying shades of brown, from light to dark, about 5 mm in length. After warming the leaves in the pot, I could get aromas of pipe tobacco and toasted sesame oil.

The first infusion was for thirty seconds, after which I could smell aromas of coffee on the wet leaves. The liquor was a rich chestnut brown color and smelled sweet and smoky, like a campfire. It had a rich, yet clean mouthfeel with flavors of maple and wood. There was an undertaste of toasted nuts, like pecans or hazelnuts, which persisted as an aftertaste.

I infused it again for thirty seconds. The leaf smelled of sandalwood incense. The liquor was the same rich shade of brown, with a sandalwood aroma. The flavor was sweeter and with more umami, with a mouthfeel similar to light soy sauce. It was very smooth and nutty, with that same hazelnut flavor and a subtle note of buckwheat honey, sweet and dark with a little acidity. I noticed a clear and meditative energy coming off this tea.

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The third infusion I let it go for forty-five seconds. My notes turn poetical at this point, with the note that the wet leaf smells of “chestnuts roasting on an open fire.” The liquor was slightly lighter in color, body, and aroma, and the flavor was subtler, too. I still got a light flavor of tobacco smoke and umami, but it was the kind of umami that turns into sweetness. After a fourth steeping, it was apparent that the tea was finished.

The wet leaf is not much to look at, just a darker color and, well, wetter, because it’s twigs and won’t unfurl like leaves do.

NB: Hojicha.co sent this tea to me free of charge for tasting. All thoughts are my own. If you’re interested in why I switched from reviews to tasting notes, read this post. If you’re interested in collaboration, click here.

Autumn Tea Blend for Samhain

Blessed Samhain to my friends who celebrate! In this season of pumpkin spice, I sometimes find myself craving something a bit deeper, so I thought I’d share a little tea I blended up for myself today.

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I’ve long had a complicated relationship with traditional “pumpkin spice” blends, as I’m not often fond of cinnamon, except in very specific contexts. More often than not, I prefer to focus on other spices, such as the cardamom and allspice in my Regency-inspired drinking chocolate recipe. And allspice, to me, is that certain je ne sais quoi that defines autumn spice. So my blend keeps allspice, but eschews the rest.

But what it lacks in spice, it makes up for in a deep, rich roasted quality that brings to mind cool forests and evening fires. Dark roast hojicha from Hojicha.Co gives that deep, smoky campfire note, while wild rooibos from The Rare Tea Company marries with the hojicha in a beautiful and inseparable way. I spoke yesterday about my previous dislike of rooibos, but this wild rooibos tastes of earth and wood and reminds me more of a good whisky than the insipid and artificial caffeine-free flavored blends I’d had previously. Combined with hojicha and allspice, this blend tastes like autumn in a cup.

I’ve left this recipe relatively unadorned, but I imagine it might be delicious with some additions. Add a splash of apple cider or maple syrup if you prefer something sweeter. A cinnamon stick wouldn’t go amiss, if you’re into that kind of thing. The most important thing is to experiment and have fun.

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Dark Samhain Night Tea Blend

2.5g dark roast hojicha
2.5g wild rooibos
0.5g allspice berries

Add the ingredients to a teapot or infuser mug and pour 250ml of boiling water over them. Allow to steep for five minutes. Sweeten to taste, if desired, and enjoy. May be resteeped at least once with delightful results.

NB: All ingredients were purchased by me with no incentive to feature.