Hojicha is a roasted Japanese green tea which is customarily served tea hot in winter, for comfort, and cool in summer, for refreshment. Most Japanese green teas are steamed, where as hojicha is fired for a few minutes at a high temperature of around 200 ?c, changing the leaf colour from a light green to a beautiful reddish-brown. This roasting process lowers the amount of caffeine present in the tea and gives the subtle sweet and savoury flavour unique to roasted tea. Nutty, toasted and slightly caramel flavours.
Place a heaped teaspoon (2.5 grams) of tea per cup (250ml) into a teapot or infuser, add filtered water at 75ºc-85ºc and allow to infuse for 4 – 5 minutes, strain the tea and serve.