ホリホジ

I expected that roasted, almost smoky note but this is smoother than any hojicha I've tried, and the hot-water method at 180°F brings out a gentle sweetness. Took about two minutes from kettle to cup and it's become my afternoon ritual.

The cold-brew method is a game-changer—just shaking it into 8oz of cold water gives a smooth, toasty cup with zero bitterness. I've been making it every afternoon since it arrived, and the 180°F hot version is just as comforting on cooler days.