{"slug":"hojicha","name":"Hojicha","steep_time":{"low_seconds":30,"high_seconds":60},"steep_temperature":{"low_c":90,"high_c":100,"low_f":194,"high_f":212},"web_url":"https://timebeforetea.com/teas/hojicha","title":"How to Brew Hojicha","description":"Steep Hojicha for 30s – 1m at 90°C – 100°C (194°F – 212°F). A step-by-step brewing guide from Time Before Tea.","steps":[{"name":"Measure your tea","text":"Use about one teaspoon of Hojicha leaves per 8 oz cup."},{"name":"Heat the water","text":"Bring fresh water to 90°C – 100°C (194°F – 212°F). Water that is too hot will scorch the leaves."},{"name":"Steep","text":"Pour the water over the leaves and steep for 30s – 1m. Start at the shorter time and taste as you go."},{"name":"Strain and serve","text":"Remove the leaves as soon as the steep is done so the tea does not turn bitter."}],"faqs":[{"question":"What temperature should water be for hojicha?","answer":"194–212°F (90–100°C). Unlike most green teas, hojicha takes very hot water, even straight off the boil, because roasting has removed most of what makes green tea bitter."},{"question":"How long should you steep hojicha?","answer":"30 to 60 seconds. It's quick to brew. Longer steeps make it stronger and toastier but rarely bitter."},{"question":"Does hojicha have caffeine?","answer":"Yes, but usually less than other green teas, often around 10–20 mg per cup. Roasting reduces the caffeine slightly, and it's often made from more mature leaves and stems, which have less to begin with."},{"question":"Is hojicha a green tea?","answer":"Yes. It starts as a Japanese green tea, usually bancha or sencha, and is then roasted, which turns the leaves brown."},{"question":"What's the difference between hojicha and genmaicha?","answer":"Hojicha is roasted green tea. Genmaicha is green tea mixed with toasted rice. Both taste toasty, but hojicha is deeper and more caramel-like, while genmaicha is lighter and nuttier, with a fresh green tea note."},{"question":"Can you make a latte with hojicha?","answer":"Yes. Hojicha lattes are popular in Japan. Use hojicha powder, or brew a strong concentrate from the leaves, and top with steamed milk."}],"product_handles":[],"store_available":false}