Kohaku – Houjicha Powder

Step-by-Step Brewing Guide

Step 1: Heat the Water

Houjicha uses near-boiling water, unlike most delicate green teas.

• Bring your water to a full boil (100°C / 212°F).

• Pro Tip: If you’re using an electric kettle, you can use the boiling setting directly.

Step 2: Warm Your Teaware (Optional but Recommended)

• Pour a small amount of the hot water into your empty teapot and cups.

• Swirl it around and then discard the water. This preheats the vessels, ensuring the temperature stays stable during brewing.

Step 3: Measure the Tea Leaves

• Add 1 teaspoon (2-3g) of houjicha leaves to your teapot for every 6 oz (180ml) cup of water you plan to make.

• Since houjicha is often made from larger, roasted stems and leaves, you can be slightly generous without risking bitterness.

Step 4: Pour the Water

• Pour the freshly boiled water (100°C / 212°F) directly over the leaves. Fill the teapot to its capacity.

Step 5: Steep (Infuse)

• Steeping time: 30 seconds to 1 minute.

• Houjicha brews quickly. Start tasting at 30 seconds. If you prefer a stronger, more robust roasted flavor, steep for up to 1 minute.

• It is very difficult to over-steep and become bitter due to the roasting process, so don’t worry too much about precision.

Step 6: Pour and Enjoy

• Pour the tea slowly and evenly into all cups, alternating between them to ensure each cup gets an equal strength of tea. Pour until the very last drop to prevent the leaves from over-steeping in the residual liquid.

• Sit back and enjoy the warm, toasty aroma and flavor. Notice the reddish-brown color.