The Reason Hojicha Aromas Differ: It's Not the Tea Leaves, It's the Water
When you drink hojicha, have you ever felt that "even though it's the same tea leaves, it doesn't have the same aroma as a tea shop"?
You bought high-grade hojicha.
You're using tea leaves sourced from Japan.
You're brewing it correctly.
Yet, something about the taste is different.
A common overlooked reason for this is "water."
In fact, the aroma and sweetness of hojicha can change significantly depending not only on the tea leaves but also on the water.
What is Hojicha?
Hojicha is a Japanese tea made by roasting tea leaves such as sencha or bancha at high temperatures.
It is characterized by its fragrant aroma created through roasting, with less bitterness and astringency, making it popular across all generations.
It is also a popular tea for evening consumption due to its relatively low caffeine content.
The Appeal of Hojicha is its "Aroma"
While matcha and sencha are enjoyed for their umami and sweetness, hojicha is a tea enjoyed for its aroma.
It is characterized by the aroma created through roasting, such as:
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A nutty fragrance
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An aroma like freshly baked grains
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A gentle sweet scent
That's why the perception of the aroma can change depending on the water.
About 99% of Tea is Water
It might be surprising, but most of tea is water.
No matter how high-quality the tea leaves are, if the water changes, the impression of the taste and aroma will also change.
This applies to all of the following:
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Matcha
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Sencha
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Gyokuro
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Hojicha
Japanese Tea Developed in a Soft Water Culture
Japan is a country with unusually soft water globally.
Soft water is water with low mineral content, such as calcium and magnesium.
Japanese tea has developed over a long history within this soft water environment.
Therefore, soft water is said to be good at bringing out the original aroma and sweetness of tea.
Why Hojicha Pairs Well with Soft Water
The fragrant aroma that is the charm of hojicha is very delicate.
When using soft water, some people feel that:
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The aroma is more pronounced
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The sweetness is more easily perceived
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The aftertaste is clean
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It becomes easier to drink
Perhaps because it's a tea consumed daily, the difference might be more noticeable.
Why Onsensui 99 is Compatible with Hojicha
ONSENSUI99 is natural alkaline hot spring water extracted from 750m underground in Tarumizu City, Kagoshima Prefecture.
Its characteristics are:
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pH 9.5-9.9
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Hardness 1.7mg/L
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Ultra-soft water
Ultra-soft water with a hardness of 1.7mg/L is suitable for those who want to enjoy the delicate aroma and taste of Japanese tea.
Tips for Brewing Delicious Hojicha
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Ensure the water is fully boiling
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Use hot water at 90-100℃
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Put the tea leaves in a teapot
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Steep for 30 seconds to 1 minute
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Pour out every last drop
And be particular not only about the tea leaves but also about the water.
Summary
The aroma and sweetness of hojicha are not determined by the tea leaves alone.
In fact, water plays a significant role.
The taste is different even with the same tea leaves.
The reason might be the water, not the tea leaves.
Since hojicha is a tea you drink every day, why not pay attention to the water for once?
FAQ
Is soft water or hard water better for hojicha?
Generally, soft water is said to be better.
Does the taste of hojicha change with water?
The impression of the aroma, sweetness, and aftertaste can change.
What is the hardness of Onsensui 99?
The hardness of Onsensui 99 is 1.7mg/L.
Can Onsensui 99 be used for things other than hojicha?
It can be widely used for matcha, Japanese tea, coffee, dashi, and more.
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