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Hojicha is traditionally brewed in a kyusu - a type of small Japanese teapot. If brewing in a kyusu, use a higher ratio of tea to water and steep for only 30s - 1 min. Re-steep as many times as desired to keep enjoying. Hojicha makes an excellent everyday drinking tea and pairs well with rice, fish, and poultry dishes.
Brewing Guidelines
Due to the roasting step used to create Hojicha, it can be brewed with water at a full boil, unlike other green teas. Roasting creates a milder cup without bitterness or astringency.
Heat 8 oz of filtered water to a boil and pour over 2 g (about 1.5 tsp) tea and steep 2 – 4 minutes. Adjust time and amount of tea depending on desired strength.
Always use filtered or spring water to fully enjoy the taste of your tea. For best results, brew using a teapot with a removable filter that allows the leaves to unfurl completely. Avoid tea balls/eggs or other infusers that compress the tea leaves.
The tea leaves can be re-steeped multiple times, increasing the steeping time slightly for each infusion.
Try it Iced
Hojicha makes a delicious and refreshing iced tea. Make a pitcher of iced tea by first steeping about 10 g of tea for 4 – 5 minutes in 32 oz (4 cups) of boiling water. Fill a pitcher with ice and pour the hot tea over ice and let cool.
Storing Tea
Keep sealed in a cool, dry place away from strong odors, moisture, and light. We do not recommend storing tea in clear containers (such as glass jars) as light can affect the shelf life of tea.
Green tea should be consumed within 1 - 2 years of purchase for optimal flavor.
