Kyle has provided four samples of 10 grams each, and I will mail three of them to the eG Society members participating in this tasting.
While the tasting is open to all members who have posted at least ten substantive posts in the Coffee and Tea forum, preference will be given until midnight (EDST) Wednesday, June 24th to those who have not yet participated in any of the last three tastings.
As always, everyone is welcome and encouraged to participate in the discussion.
So, please PM me now for details if you would like to receive one of the the free samples and participate in the tasting and discussion.
Here is a little information on Houjicha from The Cultured Cup:
Characteristics of Tea:
Hojicha, literally means “toasted tea.” The wide leaves of this green tea have been toasted, which produces a surprising and delicious taste. Naturally low in caffeine.
For a 6-8 oz. cup, use 2 teaspoons and bring water to 185° Fahrenheit. Do Not Boil! Infuse for 2 to 3 minutes. Remove tea leaves after infusion. For more detailed brewing instructions, please see the "How to Brew Tea" resource guide.
Hojicha is an ideal accompaniment with sushi or fish. Delicious hot or cold. Drink without milk.
As I have mentioned in other topics, I have known Kyle Stewart for some time now, having bought tea from his shop for many years, at least 10 years I believe it is. And for the past three years or so Kyle has been instrumental to my tea education through the T-Bar Club at The Cultured Cup. Kyle attended the World Tea Expo in Las Vegas recently and completed his three years of training with the Speciality Tea Institute to become the first certified tea specialist in Texas. I have had many pleasant times with Kyle and his staff, trading teas and sharing new tea discoveries. More than just a tea merchant I happen to buy tea from, Kyle is a culinary friend as well as a tea friend - the wonderful tea pairings at Sharon Hage's York Street restaurant and a shared interest in Asian food.