Hojicha, is a popular Japanese green tea which is actually ‘BROWN’. This unique green tea is made by roasting Sencha (younger tea leaves) instead of commonly used Bancha (older tea leaves), producing a distinctive brown colour.
A fragrant tea , with a smoky and savory flavor and a light, sweet aftertaste with no bitterness of normal green tea.
The roasting process removes the caffeine in Hojicha, similar to a decaf coffee, making it a perfect evening tea or an all-day tea which can be enjoyed hot and cold.
Tea: 5g Water: 90 C, 1cup Time: 30-60 sec
Recommended number of steeping - 3-4 times
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started. Please experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and tea cups by rinsing it with hot water.
Put 5 g of tea in the preheated tea pot and add water at 90 C over the leaves in a circular manner so that all the leaves are wet .Let it steep for 30-60 seconds.
When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot as this will result in a unpleasant and bitter flavor.
Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to three times. Discover the nuances of tea with every infusion.
For the second infusion, increase water temperature to 95 C and steep for only 30 seconds. It is a quick steep because the leaves are already wet and have brewed after the first infusion.
Increase the water temperature to 100 C for the third infusion and let it steep for 1-11/2 minutes to extract all the flavour from the tea leaves.