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5 Japanese Tips How To Brew Hojicha Tea At Home Could Change You Into The Tea Master

houjcha, hojicha, roasted Japanese green tea Food & Recipes

Hojicha, Houjicha is a popular Japanese tea known as roasted green tea.

Yes, it is green tea and has many health benefits as well as Sencha green tea (ordinal green tea).

Not only is it a healthy low-caffeine drink, but unlike other green teas, the charm of hojicha is its toasty, relaxing aroma and nutty sweet taste.

Hojicha is one of the recommended Japanese green tea for those who don’t like green tea so much, besides, it goes well with greasy meals and creamy sweets since the roasted flavor refreshes the mouth.

So, it is worth learning how to brew delicious Hojicha at home!

Unless Sencha or Matcha green tea, Hojicha doesn’t require tea-master grade rules and manners.

Yet, there are 5 tips to make Hojicha tea great in this post that can change you into a Hojicha tea master.

How Much Hojicha Loose Tea Leaves Should You Use Per Cup?

Generally, the best amount of hojicha loose leaves per cup is 3 grams (0.1oz/0.6 tsp) per cup. Easy to say, you should put 9 grams (0.3 oz/2 tsp) for 3 cups.

A general Chasaji teaspoon is about 5-6 grams per scoop. So, you can put 2 Chasaji spoons of Hojicha loose tea for 3 cups.

By the way, a cup in this post refers to a general Yunomi teacup that holds 200 ml/ 6.7 fl oz.

The Perfect Ratio Of Hojicha Loose Tea Leaves Of Water

Now, you know the best amount of Hojicha loose tea per cup. I mean, let’s steep Hojicha for at least 3 cups to measure tea leaves easier! Haha.

  • 3 grams (0.1oz/0.6 tsp) per Yunomi cup.
  • 9 grams (0.3 oz/2 tsp) for 3 Yunomi cups.
  • 2 Chasaji Spoons for 3 Yunomi cups.

According to World Green Tea Association, 130 ml/ 4.3 fl oz is recommended per Yunomi cup.

So,

  • 130 ml per Yunomi cup
  • about 400 ml for 3 Yunomi cups

It’s too much?

Simply, pour hot water in 80% of a common size Kyusu teapot for 3 Yunomi cups.

The Perfect Brewing Water Temperature For Hojicha Tea

High temperature is the key to brewing hojicha tea leaves, unlike Sencha green tea. To bring out an attractive hojicha aroma and flavor, allow water to boil at 90-100 C (190-200F).

Hojicha is a hard tea leaf, so it is hard to infuse umami components in the hot water at low temperatures.

How Long Should You Steep Hojicha Lose Tea?

Place the lid on the Kyusu teapot and steep for 30 seconds.

To bring out more flavor and aroma, decant occasionally.

Hold the Kyusu pot while securing the lid with another hand, and rocking back and forth or rolling horizontally gently.

How To Serve Japanese Green Tea With The Proper Way

Kyusu teapot and Yunomi teacupes, Japanese tea set, pouring green tea

The proper way to serve Japanese green tea with an evenly aroma and flavor for everyone is “Mawashi Sosogi”.

It is not a way to pour tea once per cup, but, pouring tea in order little by little to make an equal concentration.

Mawashi sosogi, Japanese green tea manner, rule, tea pouring way

Pour a small amount into each yunomi teacup, alternating from one cup from right to left, and reverse from left to right. (1→2→3, 3→2→1)

As a guide, adjust the pouring amount that you can do three, or four times to complete.

Steps To Brew Hojicha Loose Leaves With The Kyusu Teapot

  1. Warm a Kyusu teapot and each yunomi tea cup with hot water.
  2. Dump the water, and add loose tea to the Kyusu teapot.
  3. Pour boiling water and steep the leaves for 30 seconds.
  4. Serve with Mawashi sosogi.
  5. Make sure to pour the tea out Kyusu pot completely. Japanese tea is said that it is packed with Umami until the last drop.

The Best Japanese Kyusu Teapot

To brew Japanese green tea leaves in a proper way, prepare a Kyusu teapot (急須) and Yunomi teacups (湯呑).

It is ideal for both as a first tea set for a beginner or for the tea connoisseur to enjoy Japanese green tea. (But not Matcha.)

Tokoname Yaki Kyusu Tea Pot

It is ideal for both as a first tea set for a beginner or for the tea connoisseur to enjoy Japanese green tea. (But not Matcha.)

Especially, “Tokoname Kyusu” is known as one of the significant Kyusu teapots. Using this Kyusu teapot helps you to steep Japanese tea without technics.

Tetsu Kyusu; Japanese Cast Iron Tea Pot

Also, a Japanese cast iron Kyusu teapot called “Tetsu Kyusu” is also recommended to make Japanese green tea.

There are two types of Tetsu Kyusu-with enamel coating or not inside.

The Tetsu Kyusu teapot without coating makes water round and mellow so it is good for making delicious and sweet Japanese green tea.

For this reason, many tea specialty stores use iron teapots.

However, the color of green tea will be darkened because of the chemical reaction with iron when you steep tea leaves for a long.

Besides, it needs more thoughtful care to avoid rusting.

Contrary, Tetsu Kyusu with the inside coating is a little easier to take care of after use, and it can keep the color and flavor of the original green tea.

However, from the point of view of iron intake, you can’t expect to intake iron.

To learn how to care for Japanese cast iron teapots, read my tips next.

The Bottom Line

Hojicha is very friendly to green tea beginners without complicated rules and manners.

Once you find your desired amount of tea leaves and flavor, you don’t have to be so meticulous. (I think.)

If you use a Chasaji teaspoon, remember it is about 5-6 grams per scoop.

Also, choosing a special Japanese Kyusu will dramatically change the taste of green tea.

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