Hojicha Recipe

Warm teaware

Pour a small amount of hot water (about 60 ml) into your teapot or teacup and let sit 30 seconds to warm the vessel. Discard the warming water.

Measure leaves

Use 2 teaspoons (about 2 g) of loose roasted hojicha leaves per 240 ml cup. Place the leaves into the warmed teapot or an infuser/teapot with a built-in strainer.

Heat water to appropriate temperature

Heat fresh water to 85°C (185°F). Hojicha is roasted and tolerates higher temperature than green tea but avoid full boiling to protect subtle aromas.

First infusion

Pour 240 ml of the 85°C water over the leaves. Cover and steep for 30–60 seconds for a bright, light cup. For a fuller, nuttier flavor steep 60–90 seconds. Avoid steeping longer than 2 minutes to prevent bitterness.

Decant

Pour the brewed tea into a cup or serving vessel immediately, leaving the leaves behind so the infusion does not over-extract.

Re-steep

Hojicha leaves can be re-steeped 1–2 times. For the second infusion, use slightly hotter water (about 90°C / 194°F) and shorten steep time to 30–45 seconds. Third infusion, if desired, 45–60 seconds.

Adjust strength

If the tea is too strong, add a splash of hot water (use the additional 60 ml reserved) to dilute. If too weak, use a larger leaf amount next brew or extend steep by 15–30 seconds (careful of bitterness).

Prepare concentrated brew

Brew 120 ml of hojicha using 2 tsp leaves at 85–90°C and steep 60–90 seconds to produce a concentrated infusion suitable for a latte.

Warm and froth milk

Heat 120 ml milk to about 60–65°C (do not boil). Froth with a milk frother, whisk, or by shaking in a sealed jar to create microfoam.

Combine and sweeten

Pour the concentrated hojicha into a cup, add 1 tsp sweetener if desired and stir to dissolve. Pour warmed milk over the tea and top with foam. Taste and adjust sweetness.