If the grassy side of green tea leaves you cold, hojicha is worth a look. The clue is in the roasting: this Japanese tea has a toasted character quite different from the fresh green flavors people often expect.
Hojicha is roasted green tea. Brown leaves and an amber-brown drink are not, by themselves, a sign that you bought an old packet. Read the name on the bag before judging it by color.
What does hojicha taste like?
Expect roast aroma rather than a copy of sencha. Ippodo describes its Gokujo Hojicha as strongly aromatic, with a light finish and some bitterness and savory flavor. Other makers' roasting styles will differ, so a small packet is a sensible introduction.
Roasted does not always mean smoky. When shopping, look for the seller's own tasting notes instead of assuming every brown tea tastes alike.
How to brew hojicha
Check its recipe rather than borrowing instructions from a delicate sencha. For its Gokujo Hojicha, Ippodo gives 10 g of leaves, 240 ml of boiling water and 30 seconds. This is a concentrated, product-specific recipe; your packet may ask for less leaf or a different time.
- Read the hojicha packet
- Measure leaves and water
- Time the brew
- Pour the tea off the leaves
If the first attempt feels too strong, make one change in the next cup. The same approach used for adjusting bitter green tea keeps you from losing track of what helped.
Hojicha or genmaicha?
The names can be confusing on a shop shelf. With hojicha, the tea is roasted. Genmaicha combines green tea with roasted rice. Read the ingredient list if you are after one particular flavor.
I would start with leaf hojicha for a pot of tea. Hojicha powder, often sold for mixing drinks, calls for a different method. Keep the bag closed after use; the storage guide covers the cupboard details.
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