Kuki/Houji brewing


Made from leaves that have not been oxidized.

Kuki/Houji brewing

Postby Bakkoi » Aug 11th, '12, 17:04

I have been enjoying some Miyazaki Kukicha as of late, but I've been wondering. The site I bought it from does not specify anything about a second brew, and the results I've had from trying to brew it a second time have one and all been disappointing. Are kukicha and houjicha just not teas that can stand up to multiple infusions?
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Re: Kuki/Houji brewing

Postby Xell » Aug 11th, '12, 23:01

How you brew it? So far, everything what i tried, was able to get at least 3 decent infusions. Yesterday was trying for the first time hojicha made from gyokuro stems and leaves. Got 6 infusions with quite rich flavor.
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Re: Kuki/Houji brewing

Postby teaisme » Aug 13th, '12, 14:39

ahhh the yuukicha one
I usually went two brews for that one. Keeping first brew not too long 1-2 mins, slightly cooler water, second boiling few mins , not too much leaf

Bakkoi wrote: Are kukicha and houjicha just not teas that can stand up to multiple infusions?

Some can. The bancha houjicha at yuuki is a good example of multiple infusions. Fill pot about 1/2-2/3 full (which really isn't that much since leaves are so large and take up a lot of volume. Short initial infusions, can get 4-6 very tasty brews.
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Re: Kuki/Houji brewing

Postby Teacup1980 » Aug 21st, '12, 19:54

Are kukicha and houjicha just not teas that can stand up to multiple infusions?


I know some cheap Kukicha & Hojicha don't infuse well even in the second infusion. Try to use boiling water for the second infusion, in which tea leaves can release full flavor. If boiling water doesn't work for you, just try other vendors' tea.
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Re: Kuki/Houji brewing

Postby edkrueger » Aug 26th, '12, 19:01

For bancha, including kukicha and hojicha, I do: Approx 12g to 300ml. Boiling water 30 seconds. I don't preheat. Can usually get 3-5 steeps.
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