How to Brew Hojicha Tea

Hoji means “roast”, “pan-fry” in Japanese. Hojicha is a steamed green tea that undergoes an extra step of roasting after it’s ready. This gives tea a nice warming flavor, sweet aroma, and also  reduces the amount of caffeine in tea to almost zero, making it a perfect evening option. Hojicha usually contains more stems than other green teas, and these stems give it extra fruity sweetness.

The video and instructions below provide a general guide on how to Hojicha. Always refer to the exact tea amounts, water temperatures, and detailed instructions on our individual tea labels and specific tea types.

MATERIAL

  • 3-5g (2 tbsp) Tea leaves
  • Teapot
  • Kettle
  • Chahai (serving pot)
  • Cup
  • Optional: Scale, tablespoon, small bowl

HOW TO BREW

  1. Measure 3-5g of tea leaves using a scale, or measure 2 tablespoons. Place the leaves on a clean, dry dish.
  2. Pre-warm the teapot by pouring hot water into it, then discard the water.
  3. Add the measured tea leaves into the center of the pre-warmed teapot.
  4. Boil water to 100°C.
  5. Add 200ml of water to the chahai and cool it to 80°C (about 1 minute).
  6. Pour the cooled water from the chahai into the teapot over the tea leaves. Let the tea steep for 40-60 seconds.
  7. Decant the brewed tea into the chahai to separate the tea leaves from the liquor. Alternatively, you can divide the tea directly into cups.
  8. Serve the tea while it’s hot, enjoying the warming flavor and sweet aroma.
  9. Reinfuse the same tea leaves up to three times:
    2nd infusion: Steep for 30 seconds.
    3rd infusion: Steep for 60 seconds.
  10. Repeat the infusion steps to enjoy subsequent brews, adjusting steeping times to your preference.

Hojicha Selection