Houjicha Taste Test

This morning, I again brewed the two kinds of Houjicha side-by-side.

Brewing notes:
I used 7 grams of tea in each pot with similar amounts of boiling water (tap water filtered through a brita filter). I did not measure the amount of water however, and the pots were different sizes, so I guessed. In pouring the cups of tea, the first tea out of the pot was much lighter than that at the bottom. To overcome this difference in consistency I swirled the tea in the pot and alternated pouring into each of two cups, so that in the end the two cups were the same consistency.

As both kinds of teas are Houjicha they share many common characteristics. Both are nutty in scent and flavor. The process of roasting brings this characteristic to the forefront. *I don't actually know how they were roasted. I'd be interested to taste the difference between roasting over a charcoal fire and in an electric skillet.*

The Kuki (stem) tea had the stronger aroma of the two. It was really very pleasant and warming. It reminded me slightly of a campfire, but not too smokey - just a hint. The smokey characteristic also comes into play in the flavor as well. Although at first taste, the two teas are very similar, it is in the finish where they differ the most. The kuki version's finish reminded me of barbecue. Brian's response to this comment was to mention a mesquite-like flavor. It's really subtle, but it's there.. .it's the smokey flavor that many bbq sauces try to capture. But, again.. it's only really present in the finish and is not overwhelming. I'm not sure I'd have noticed it if I hadn't been paying attention. It's this characteristic however that makes me think it would be great to cook with.... I'd try pairing it with roasted garlic , carmelized onions, wild rice, barley, and chicken (especially dark meat).

The other tea, was more well rounded, with many different subtleties in flavor and aroma. Most noticeable however was its sweet finish. It's almost like a good oolong tea in finish. This tea was the more drinkable of the two and is the one I'm likely to turn to when I want the tea equivalent of comfort food. Its aromas and flavors are warm and inviting. It's like sitting in front of a roaring fire on a cold winter night.

BTW, the aroma created by roasting tea is wonderful. I've been fortunate enough to see/smell it done twice. Once by my tea lady at school and once at a shrine gift shop in Tokyo. I tried it once at home too, and had limited success, but it was fun, and I'd do it again.