(four months later...)
Got the kuki hojicha from Ippodo recently.
I tried the method mentioned above as well as Ippodo's method, which is 10gr of tea in 240mL of boiling water for 30 seconds, followed by flash brews. I cut this in half to 5gr of tea in 120mL of water.
I haven't had hojicha since my trip to Japan over two years ago, so I lack good comparison, but I was impressed by this tea. It was not bitter at all like I remember the hojicha that was served in restaurants and sushi joints in Japan. It was rich and sweet. So far I prefer the Ippodo method which seems to brew a thicker-bodied and richer liquor, as was mentioned.
Thanks for the suggestion, all, this is a wonderful and different treat. Definitely worth the price... EMS shipping is another story