Hojicha Roasted Tea

Instructions

1. Prepare the water
   Heat filtered water to 90°C (195°F). Unlike regular green tea, hojicha is best brewed at a slightly higher temperature to extract its roasted flavors, but not boiling to prevent bitterness.
2. Warm the teapot
   Pour a small amount of the heated water into your teapot or brewing vessel and swirl it around to warm the pot. Discard this water.
3. Add the tea leaves
   Add 1 tablespoon of hojicha tea leaves per cup (or 1 teabag per cup) to your warmed teapot. If using any optional flavor enhancers like cinnamon, ginger, or orange peel, add them now.
4. Brew the tea
   Pour the heated water over the tea leaves and cover. Let the tea steep for 30 seconds to 1 minute for a lighter brew, or up to 2 minutes for a stronger flavor. Hojicha doesn't become bitter as quickly as other green teas, but don't over-steep.
5. Strain and serve
   Strain the tea into cups or a serving pot. If desired, add honey to taste. For an authentic Japanese presentation, serve in small ceramic cups. Garnish with toasted sesame seeds if using.
6. Prepare iced hojicha (optional)
   For iced hojicha, brew the tea stronger (use 1.5 times the amount of leaves and steep for 2 minutes), then pour over ice. The roasted flavor makes it an excellent cold beverage for summer.