Houjicha is most commonly made with bancha, although it is also made with sencha and kukicha as well. The basic process consists of roasting the loose leaves at about 200 degrees Celcius, followed by a quick cooling.
Measure 3 to 4 grams (3/4 to 1 teaspoon) per cup,and place it in the kyusu (Japanese tea pot). Use 120ml of boiling water per cup, pour it in the pot, close the lid and wait 30 seconds.
Now pour the houjicha into each cup. Don’t fill the first cup all at once, alternate from cup to cup. Pour until the last drop.
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