🇯🇵 Japan · Drinks
Roasted Hojicha Tea
By eatmundo · July 12, 2026
A fragrant, toasted green tea with a beautiful amber hue and low caffeine. Its earthy, nutty flavor makes it the ultimate relaxing brew.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 200ml of filtered water to a rolling boil in a kettle, as hojicha requires high heat to extract its rich flavor.
- 2
Measure out 5g of roasted hojicha leaves and place them into your teapot or gaiwan.
- 3
Pour the boiling water directly over the leaves to initiate the rapid release of toasted aromas.
- 4
Cover the teapot and allow the leaves to steep for 30 to 45 seconds; it brews much faster than other green teas.
- 5
Observe the color of the tea; it should turn a deep, clear chestnut brown.
- 6
Give the teapot a quick, decisive shake to ensure the strength is consistent throughout the infusion.
- 7
Pour the tea into your cup, making sure to extract every bit of the liquid from the leaves.
- 8
Take a deep breath to enjoy the smoky, roasted scent before taking your first warm, comforting sip.
Frequently Asked Questions
What temperature should the water be for brewing Hojicha?+
Use water between 85°C and 90°C (185°F to 195°F) to extract the roasted flavor without adding bitterness.
How long should I steep the tea leaves?+
Steep the leaves for 30 to 60 seconds to achieve a balanced, nutty flavor profile.
Can I re-steep the same tea leaves?+
Yes, you can re-steep the leaves for a second infusion, but increase the steeping time by about 30 seconds.
How can I tell if my Hojicha is over-steeped?+
If the tea tastes overly astringent or sharply bitter, you likely steeped it for too long or used water that was too hot.
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