Genmaicha Vàng

I wasn't expecting the roasted brown rice to smell this good the second I opened the bag—it's almost nutty before you even brew it. The mix of hojicha stems and rice makes a warm, toasty cup that's become my go-to in the afternoon.

The hojicha addition gives it a deeper, toastier flavor than regular genmaicha, and the roasted rice still comes through nicely. I've been brewing a pot every morning before work and it's become my favorite start to the day.

Wasn't sure about swapping my usual genmaicha for a hojicha version, but the roasted rice and stems together make it so mellow and nutty. It's barely bitter even when I forget the bag in the cup.