Hojicha Powder (stone-ground)
Hojicha Powder
This is our original stone milled roasted tea powder, which was created based on the feedback of our regular customers.
Normally, hojicha is a Japanese tea that enjoys the aroma of roasted familiar teas such as bancha, but at YUGEN, we use only the highest quality tea leaves among bancha, so that you can enjoy the original aroma and umami of the tea leaves. The roasting was shallower than usual, and we were particular about the temperature and time.
In addition, it is specially ground into powder using the same stone mill as matcha (at a pace of 40 g/h), which prevents excess heat from being generated and prevents the aroma and flavor of the tea leaves from escaping. Masu. By using a stone mill, the grain size is finer and more uniform, resulting in a smooth and fine-grained roasted tea.
It is used not only for the hojicha latte we offer at our store, but also for Japanese sweets, Western sweets, baked goods, and a variety of other shops.
It is also an excellent ingredient when you want to add richness and aroma to your dishes.
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How to Brew Delicious Tea
【 Basic Measurements 】
・For 1 serving : 4-6g tea leaves / 100ml hot water
◆ First Brew
Water temperature : 50°C
Steeping time : 2 minutes
Point : Brewing slowly at a low temperature results in almost no bitterness or astringency, allowing the deep umami flavor to shine through.
◆ Second Brew
Water temperature : 60°C
Steeping time : 30 seconds
Point : Slightly increasing the temperature brings out a new layer of aroma and mild astringency, along with a gentle umami taste distinct from the first brew.
→UJIHIKARI (Gyokuro / Kyoto)
【 Basic Measurements 】
・For 1-2 servings : 5g tea leaves / 160ml hot water
・For 3-4 servings : 8g tea leaves / 300ml hot water
◆ First Brew
Water temperature : 85°C
Steeping time : 90 seconds
Point : Enjoy the signature aroma of sencha along with a refreshing bitterness and astringency, balanced by a gentle umami and subtle sweetness.
◆ Second Brew
Water temperature : 85°C
Steeping time : 20-30 seconds
Point : Slightly increasing the temperature enhances the astringency, offering a lighter, more refreshing taste compared to the first infusion.
◆ Third Brew
Water temperature : 95-100°C
Steeping time : 10 seconds
Point : A short steep with boiling water brings out a soft bitterness and astringency, creating a clean, mellow finish.
【 Basic Measurements 】
・For 1-2 servings : 5-6g tea leaves / 160ml hot water
・For 3-4 servings : 8-10g tea leaves / 300ml hot water
◆ First Brew
Water temperature : 65°C
Steeping time : 90 seconds
Point : Brewing at a lower temperature reduces bitterness and astringency, allowing you to fully enjoy kabusecha’s signature “covered aroma” (ooika) and its rich umami flavor.
◆ Second Brew
Water temperature : 85°C
Steeping time : 20-30 seconds
Point : Using hotter water brings out a slightly more astringent profile, offering a new dimension of flavor compared to the first brew.
◆ Third Brew
Water temperature : 95-100°C
Steeping time : 10 seconds
Point : A quick steep with boiling water draws out a gentle bitterness and clean astringency for a refreshing finish.
