Hojicha Tea

Instructions

1. Heat the water
   Heat filtered water to about 200°F (93°C). Unlike other green teas, hojicha is best brewed with hotter water to extract its roasted flavor. Avoid using boiling water as it can make the tea bitter.
2. Prepare the teapot
   Warm your teapot or brewing vessel by filling it with hot water. After a minute, discard the water. This helps maintain the brewing temperature.
3. Add the tea leaves
   Place 4 tablespoons of hojicha tea leaves into the warmed teapot. If using a tea infuser or tea bags, adjust the amount accordingly (approximately 1 tablespoon per cup).
4. Brew the tea
   Pour the hot water over the tea leaves and let it steep for 30 seconds to 1 minute. Hojicha requires a shorter steeping time than other teas due to its roasted nature. For a stronger flavor, you can steep up to 2 minutes.
5. Strain and serve
   Strain the tea into cups or a serving pot. The color should be a beautiful amber-brown. If desired, add honey or your choice of sweetener. For a hojicha latte, add warm milk or a non-dairy alternative.
6. Add optional extras
   If using, add a small cinnamon stick, orange peel, or sliced ginger to each cup for additional flavor complexity. Sprinkle with toasted sesame seeds for a traditional Japanese touch and nutty complement to the roasted tea flavor.