Manufacturing Process of Hojicha
Like green tea, “Hojicha (roasted green tea)” is a popular Japanese tea among many people. What on earth makes its distinctive pleasant aroma and smooth taste? This article guides you through the manufacturing process of “Hojicha.”
Features of Hojicha process
Hojicha is produced by roasting processed tea at about 200 degrees C until it turns brown. Its processing method was originally to enjoy low-quality tea and applied mainly to low-grade tea such as stem tea and Bancha (common tea). In general, Hojicha is graded high if it is from the Ichibancha (first picked tea) that is picked late in the first season. Another high-grade one is “Stem Hojicha,” a roasted high-grade stem tea.
What changes by roasting?
Roasting tea leaves produces “Pyrazine” so that the leaves take on a distinctive pleasant aroma. In addition, it lessens tea’s characteristic astringency and makes a smooth, easy-to-drink taste.
How to make Hojicha at home?
The original method requires a tool called “Horoku.” Here, we will show you an easy way that uses a frying pan.
1. Spread tea leaves in an unheated frying pan and start at medium flame.
2. Wait for a while before you start stirring
3. After an aroma starts arising, stir them with a wooden spatula carefully not to scorch them, and roast them to your preferred color. Now it is ready.
4. Brew the tea with hot water for a better aroma. Take enough time until its color appears a little too deep (approximately 30 seconds).