Talk:Kukicha/@comment-94.188.248.67-20120528165220

This is a really inrteesting post: original thinking, I'd say.But I'm not so sure how hard ought to be pushed. I know you have a lot of experience with aged roasted teas by now, and your experience has been quite good on the whole. But I wonder if you have any way of knowing that some really low-quality leaf, with enough heat and time, got transmuted into a cup you really enjoyed.Houjicha, like the low-grade bancha they serve in most Japanese restaurants, is a tea I've often tried to enjoy, but each time I fail.On second thought, though, houjicha is such a common tea, there must be lots of it lying around after being neglected for a decade or more. Your idea can't be that hard to test right now!