Have you ever heard of “houjicha amber”?
Normally, houjicha is made by roasting bancha (bancha is harvested after sencha), but at Obubu Tea we have a houjicha made by roasting summer harvested sencha.
What is the difference then?
Both the taste and aroma becomes rich.
It is rare to use sencha leaves for roasting, for it is a little too good for making houjicha.
We have created a video* for steeping this golden Houjicha Amber.
Please take a look.
*Video in Japanese only
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