Hojicha
ほうじ茶 · Roasted Green
Green
In 1920 a tea merchant in Kyoto had a problem. He was left with bancha he could not sell, coarse late-season leaf, stems and twigs. Rather than throw it away, he roasted it over charcoal.
Two things happened. The heat, around 150 degrees, burned off the grassy taste and left toast and caramel. And the smell went into the street, and people came in to ask what it was.
Within a few years tea shops across Japan were doing the same. The roast removes most of the caffeine, which is why Japanese families give it to children.
It pours reddish brown, nearer black tea than green. Warm and nutty, a little sweet, and nothing in it will keep you awake.
- toasty
- caramel
- nutty
- Origin
- Kyoto (origin), Japan-wide
- Water
- 95°C / 203°F
- Ratio
- 4 g / 100 ml
- Caffeine
- Low
- Rinse
- Not needed
Standard Japanese roasted green; nationwide everyday tea
How much leaf
Gong fu brewing is leaf-heavy and short. Set your gaiwan or pot size and this is what to weigh out.
Vessel volume
100 ml
Recommended dose
Use ~4.0g of tea
The session
3 infusions, about 2m 10s of total contact time.
- Steep 130sToast and warmth, opening up.
- Steep 240sCaramel deepens, roundly sweet.
- Steep 31mA soft nutty water remains.
Also sold as
Houjicha, Roasted Green Tea
Steaper times this session for you
A countdown per infusion, a gong when each one is up, and the whole library in your pocket. Coming to iPhone.
Get notified at launchThese numbers are a median of independent gong fu sources, not a law. Leaf age, vessel and water all move them. Spotted something wrong? Tell us.