How to Prepare Hojicha: Methods, Temperature, and Ratio

One of hojicha's practical advantages is that it is significantly more forgiving than other Japanese teas. The roasting process that gives it its warm, toasty character also reduces its sensitivity to brewing temperature and time. That said, there is still a range within which it tastes best, and a few approaches that produce reliably good results.

Water Temperature

Unlike matcha or sencha, where water temperature requires careful attention, hojicha can be brewed with water that is near-boiling. 90 to 100°C is the standard range. Because roasting has already transformed the leaf's chemistry, the delicate amino acids that make green tea temperature-sensitive are largely absent. Higher temperatures extract the warm, roasted flavour compounds effectively without producing the bitterness that they would cause in unroasted teas.

Ratio and Steeping Time

For loose leaf hojicha: approximately 5 to 7 grams per 200ml of water, steeped for 30 to 45 seconds. Hojicha steeps quickly and does not benefit from long extraction times. Multiple short infusions are possible; the second infusion tends to be lighter and more delicate.

For a stronger, more concentrated cup, increase the leaf quantity rather than the steeping time. Over-steeping hojicha does not produce bitterness in the same way as over-steeping green tea, but it does produce a slightly astringent, flat result that is less pleasant than a properly timed cup.

Hojicha Latte

Hojicha works well with milk, making it a natural base for lattes. Brew a concentrated hojicha, roughly double the leaf quantity in the same amount of water, then add steamed or heated milk in a 1:1 or 1:2 ratio. Because hojicha's flavour is warm and caramelised rather than vegetal, it pairs with dairy more naturally than most green teas.

Our Organic Hojicha from Shizuoka produces a cup that is smooth, warm, and low in caffeine. It is particularly suited to the evening, both for drinking as brewed and for use in lattes.