Recommended method of preparation
3g to 5g of hojicha ⋅ 80/90°C ⋅ 200-300ml of hot boiling water
For the hojicha powder we recommend taking 3-5 grams of the tea and sieve it through the sieve into a bowl. Once done add 70 to ml of 80 degrees (max 90 degrees, but not boiling to preserve the taste) hot water on top and whisk with a bamboo whisk for 90 - 120 seconds until fully dissolved. Than add the dissolved hojicha into 200 ml milk for a latte. See our hojicha latte recipe for more.
| Taste | Roasted and nutty |
|---|---|
| Body | Medium to low |
| Texture | Rounded |
| Length | Medium |
| Harvest | September |
| Tea Cultivar | Mixed |
| Origin | Wazuka |
| Cultivation | Unshaded |
| Processing | Steamed, Rolled, Dried, Roasted, Ground |
What taste to expect from the houjicha?
Houjicha (焙じ茶), which translates to “roasted tea,” is a type of green tea, although it is not green in color. Unlike typical green teas, its colour comes from the roasting process, which gives it a distinct toasty aroma and a nutty, comforting flavour.
Houjicha is typically made from Sencha, Bancha, or Kukicha leaves, though it’s most commonly sourced from the larger, more fibrous leaves of sun-grown Bancha or Kukicha.
Expect a more nutty and roasted flavour with reduced bitterness or strong aftertaste (thanks to the roasting process).
