How to Brew Hojicha, Genmaicha, Bancha, and Konacha Green Teas

Hojicha, genmaicha, bancha, and konacha yield their best flavor steeped quickly with near boilin water.

Hojicha, genmaicha, bancha, and konacha are among the easiest to brew Japanese green teas. They yield their best flavor when steeped for a couple of minutes with near boiling temperature water.

Hojicha: Roasty, nutty flavor. If you are not partial to vegetal taste which most green teas have, this tea is for you.

Genmaicha: Fresh, popcorny flavor and very low caffeine, making in suitable for all ages.

Bancha: Everyday green tea and a good choice as accompaniment for diets. Also comes in aged variety (san-nen-bancha.)

Konacha: Typical tea served at sushi restaurants. Goes well with almost any meal.

How to Brew

  1. Add 1 tsp of tea leaves per cup. Add near-boiling water to teapot. Brew for 1-2 min. and serve.Add one teaspoon of tea leaves per cup.
  2. Add near-boiling water to the teapot.
  3. Brew for 1-2 minutes and serve.

Japanese believe that a the last drop of tea in a teapot is the most delicious. Pour small amounts of tea into each cup at a time, and go around until you serve the very last drop.

You can add hot water again to the teapot for a second, or even a third brewing.

Tips for Brewing a Better Green Tea

  • Do not stir, shake or mix the tea while brewing. 
  • To get the best flavor out of your tea. use fresh, good quality water (but not distilled.) For tap water, let it run cold for at least 10 seconds before using.
  • Use a kettle made from a non-reactive material such as glass, ceramic, stainless steel, enamel, marble, or cast iron.