*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea
Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

Hojicha (Roasted Tea)

Hojicha is made from bancha and sencha roasted over a strong fire to bring out its distinctive taste. Its leaves contain little caffeine or tannin so hojicha is great for children, the elderly, and the sick. With an aromatic scent and refreshing taste, hojicha is recommended for drinking after a fatty meal.

The colors of the tea leaves vary depending on the degree they've been roasted, but you can tell the quality of hojicha by the uniformity of color and size of its leaves. You can even make your own hojicha by roasting old sencha in a frying pan. When prepared hojicha should be a transparent brown.

* Preparation Method
Point: Hojicha should be prepared with 90-100 C (194-212 F) water

1

1.Heat the Teapot with Boiling Water

The secret to bringing out the aroma of hojicha lies in the heat of the water. By warming the teapot with freshly boiled water you reduce the amount your water will cool later.

2

2.Place the Tea inside the Teapot

Throw out the water inside the teapot, dry it off, and add the tea leaves. You should add one heaping teaspoon of tea for each serving. This should be a bit more than you would use for sencha.

3

3.Add Boiling Water

Add water when it has just come to a boil, cover, and let steep for 15 seconds.

4

4.Pour Small Amounts in Each Cup

Pour small amounts of tea into each cup to balance out the flavor, making sure to use all the water currently in the teapot.



Go find the best tea for you

Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea