Trying to find Hojicha temperature


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Trying to find Hojicha temperature

Postby Volshan » May 6th, '13, 00:55

I have two Adagio ingenuitea(the large ones), one at work and one at home. At work, we have an automatic hot water dispenser. Whenever I add that water to my hojicha tea, it quickly becomes a nice golden brown color in the teapot and is very aromatic. I rather enjoy it like this.

I have bought a utilitea water boiler for use at home, and no matter using it within the green range or even a bit higher, can I seem to acquire the same characteristics I can when at work... that quick aroma and quickly browning water. My tea keeps coming out very light colored in comparison in the teapot, and isn't as aromatic.

I know the hot water dispenser at work isn't set at a boiling temperature or anything.

What temperature do I need to brew my Hojicha tea at to match what I'm experiencing at work?

Thank you,
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Re: Trying to find Hojicha temperature

Postby Joel Byron » May 6th, '13, 10:24

Why not take a thermometer to work and measure the temp of the water dispenser?
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Re: Trying to find Hojicha temperature

Postby Chip » May 6th, '13, 10:38

+1 It would be best to check the temp coming out of the spout. These temps can vary a lot from machine to machine, etc. Houjicha is usually brewed HOT. So the work dispenser seems to be hotter than what you are using at home.

It could also be the water. Dispensers usually have a purifier while home water can be just about anything.
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Re: Trying to find Hojicha temperature

Postby MEversbergII » May 6th, '13, 14:28

Typically, Houjiacha is done in boiling water, or very near to it.

M.
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Re: Trying to find Hojicha temperature

Postby tenuki » May 6th, '13, 17:17

set your phaser, um, er utilitea to boil.

Another thing to consider is water quality.
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Re: Trying to find Hojicha temperature

Postby Suutej_Tsaj » May 26th, '13, 10:03

tenuki wrote:set your phaser, um, er utilitea to boil.

Another thing to consider is water quality.


This. If the water you use at home is too low in minerals, it may explain why the tea isn't as aromatic as it is at work.
About the temperature, hojicha (and almost any bancha, as far as I know) is made with boiling water. See if the vendor you acquired the tea from has any guidelines for it, just to be sure.
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