Houjicha is a roasted Kabusecha from the first picking with fine leaf stems. It has a fresh roasted aroma and contains very low caffeine content. In Japan, Houjicha is drunk both hot and cold and is frequently served to complement meals.
Boil water and allow it to cool to 75°C to 80°C.
Put one teaspoon (estimated 3g) of tea into a cup of 200ml cooled water.
Allow the first infusion to steep for no longer than one minute.