威尼斯提拉米蘇

The Hojicha base gives it this toasty, almost nutty depth that keeps the tiramisu sweetness from getting cloying. I've been brewing it at work around 3pm and the floral Mutan White note lingers nicely after each sip.

I wasn't sure how tiramisu would work as a tea, but the toasty Japanese Hojicha base really sells it — that roasted note tastes almost like the cocoa-dusted top of the dessert. The Mutan White keeps it from getting heavy, so I've been drinking it plain in the afternoons.

The floral Mutan White and toasty Hojicha balance each other beautifully — the first sip is light and perfumey, then it finishes warm and roasty like toasted rice. I've been brewing it around 3 minutes and it never turns bitter.