BREW GUIDE
How to brew Hojicha.
Roasted chestnut · Barley · Honeyed finish
Hot
- Leaf
- 3g
- Water
- 250ml
- Water temperature. Greens stay sweet around 80°C; near-boiling water can scorch the leaf and turn it bitter.
- 95°C
- Steeping time. Longer pulls more strength and tannin; shorter keeps it light and delicate.
- 45 sec
Re-steeps reuse the leaves up to 3×
Cold
- Leaf
- 10g
- Water
- 1L
- Steep
- 6-8 hrs
ⓘ Hojicha brews fast. If it tastes ashy, use less leaf or a shorter steep.
What to notice
-
FIRST STEEP
warm chestnut and toasted grain.
-
SECOND STEEP
rounder, fuller body.
-
FINISH
a gentle sweetness like honey on rye.
-
BODY
full but soft.
-
AROMA
campfire warmth, woody.