Color: Warm woody brown, loose and evenly textured powder with a soft reddish hue. Brews into a beautiful amber-brown color that stays clear.
Flavor: Distinct roasted aroma with notes of wood, chestnut shell, and a hint of smokiness balanced by a touch of burnt caramel. The lingering aroma is comforting, like sitting by a charcoal hearth on a winter day. Offers more depth and richness than standard hojicha.
Umami: Not as noticeable as in matcha, but has a round, lightly savory finish thanks to thorough roasting.
Sweetness: Naturally mellow after-sweetness, not sharp; reminiscent of malt or toasted husks.
Bitterness/Astringency: Very low; barely detectable bitterness, with only a rustic hint that enhances the roasted notes.
Texture: Finely roasted powder, dissolves well in hot water. Ideal for lattes or baking — smooth, with no grittiness.