How to Brew Hojicha and Genmaicha: Temperature and Time
Hojicha (roasted green tea) and genmaicha (green tea with toasted rice) share the same producer instructions, so this page covers both. All three sources say 30 seconds. They disagree on water: 90°C or boiling.
By Cha2go Editorial Team. Sources checked October 20, 2026.
Open the timer for Hojicha90°C or boiling?
Yamamotoyama gives 190°F (90°C) for genmaicha and hojicha, with 6 to 9 g of leaf. Ippodo and the Kagoshima guide both give boiling water: Ippodo uses 10 g of leaf in 240 ml of 100°C water; Kagoshima uses 15 g for 5 cups. With a temperature kettle you can pick either; with a boil-only kettle, the timer's cool-down estimate from 212°F to 190°F is roughly 2 to 3 minutes.
Weigh the leaf, do not scoop it
Ippodo's recipe says 10 g of leaf, which it translates to 4 tablespoons of hojicha but only 2 tablespoons of genmaicha. The same weight takes different volumes, so spoon measures between these two teas are not interchangeable.
Re-infusing and serving temperature
The Kagoshima guide says to brew a second time and then discard the leaves and measure fresh ones. It also lists an ideal drinking temperature of 80°C (176°F) for hojicha, bancha and genmaicha, against 50 to 70°C for sencha. That is a serving temperature, not a brewing one.
Every source
| Preparation | Temperature | Time | Leaf | Source |
|---|---|---|---|---|
| Genmaicha, western | boiling (100°C) | 30 s | 10 g (2 tablespoons) in 240 ml | Ippodo Tea (Kyoto producer) |
| Genmaicha, western | 190°F (88°C) | 30 s | 6 to 9 g (two or three tablespoons) | Yamamotoyama (producer) |
| Genmaicha, western | boiling (100°C) | 30 s | 15 g for 5 cups | kagoshima-cha.or.jp (Kagoshima tea guide) |
| Hojicha, western | boiling (100°C) | 30 s | 10 g (4 tablespoons) in 240 ml | Ippodo Tea (Kyoto producer) |
| Hojicha, western | 190°F (88°C) | 30 s | 6 to 9 g (two or three tablespoons) | Yamamotoyama (producer) |
| Hojicha, western | boiling (100°C) | 30 s | 15 g for 5 cups | kagoshima-cha.or.jp (Kagoshima tea guide) |
Questions
How long do I steep hojicha?
All three sources we read say 30 seconds: Ippodo, Yamamotoyama and the Kagoshima guide.
Does genmaicha need boiling water?
Ippodo and the Kagoshima guide use boiling water. Yamamotoyama uses 190°F (90°C). The sources agree on 30 seconds either way.
How much hojicha or genmaicha per cup?
Ippodo uses 10 g in 240 ml (4 tablespoons hojicha or 2 tablespoons genmaicha). Yamamotoyama gives 6 to 9 g. Kagoshima gives 15 g for 5 cups.