Horoku/hoji-ki to make hoji-cha/or 'tea-refresher' for puer

[JRS22]

I've had my horoku for several weeks now, and I've been practicing with some of my inexpensive yancha samples. So far home roasting has improved every tea I've experimented with, although never bringing them up to the quality of EOT yancha (not that I expected that). One day when I had time I did a taste test with my resident coffee drinker and the reroasted tea was the clear winner for both of us. All the sour notes were gone, and the reroasting brought out the flavor. We abandoned the "control" tea after one steep to concentrate on the reroasted tea.

As for process, I watched the video mentioned above, read the Ancient Tea Horse Road blog post also mentioned above, as well as a posting on the Thes-du-Japon blog:

https://japaneseteasommelier.wordpress. ... -hoji-cha/

The only difficulty I've had in using the horoku is connected with the handle doing double duty as a funnel. It's tricky to tip over the horoku directly from the stove to empty the tea back into my cha he without burning my hand. I've begun using the simmer burner on my stove, which has a smaller circumference than the standard burners, thereby concentrating the heat on the bottom, where the tea is, rather than the sides and handle. I also remove the horoku from the heat early and use the residual heat in the pot to finish off the tea.

Next up is to roast the kukicha that I purchased from Thes-du-Japon along with the horoku.

[Tead Off]

I purchased the same Hojiki as shown in this thread at Yuuki-cha for about $16. The first tea I tried my hand at was a 2-3 year old Kagoshima Miyazaki oolong that I had abandoned because of lack of pizaaz. Abracadabra, and the tea could have passed for a cousin of Yancha. Thick, sweetish, and aromatic.

The second attempt was with an Alishan oolong that is at least 3 years old and never impressed me. I pushed the roast a bit and perhaps should not have. Maybe by sitting for a while, it will balance out. But, somehow I think the tea is not very responsive.

The third attempt surprised me. I took a 2009 Yiwu shengcha that had a bit of wet storage that bothered me. I preheated my hojiki for a minute or so, put in the tea and cooked about a minute, moving the leaves every so often for evenness. At first, I could smell the wetness, then it disappeared. That was when I stopped the process and poured out the leaves. I didn't want to 'roast' the pu. When I brewed the tea, the wetness was gone and the mouthfeel was thicker. Now, if only there was a way to get rid of smokiness!!

It is a delicate process to refresh/roast a tea. Care should be given to under-cook it as you can always repeat the process. What it can't do is make a mediocre tea into a good tea. It's fun to play with this sort of thing. I'm not sure if the Lin's is worth the money. The round bottom is more desirable but not a necessity as this is a quick process with small amounts of tea. TeaHabitat's method using paper to roast a tea should be tried. Not much cost there!

[JRS22]

I googled horoku and not hojiki so I missed the bargain at Yuki-Cha.

It's not clear to me why a round bottom horoku/hojiki would be better than a flat bottom, at least on a standard kitchen stove. I think it's easier to shake the tea gently with a flat bottom as the small amount of tea I'm roasting/refreshing at any one time would just pool in the round bottom. Maybe it helps that I have a simmer burner which is a smaller ring than the standard burner.

[Tead Off]

I googled horoku and not hojiki so I missed the bargain at Yuki-Cha.

It's not clear to me why a round bottom horoku/hojiki would be better than a flat bottom, at least on a standard kitchen stove. I think it's easier to shake the tea gently with a flat bottom as the small amount of tea I'm roasting/refreshing at any one time would just pool in the round bottom. Maybe it helps that I have a simmer burner which is a smaller ring than the standard burner.

With a rounder bottom, you can flip the tea easier to get more of an even roast on the leaves. This would be similar to sauteeing vegetables in a wok, flipping them and keep them moving during the firing process. It seems a little more difficult to do with flat bottom.

[Evan Draper]

Just got one of these, but not sure when I will have the courage to try it. For those that have been doing this a while, do you notice that the horoku starts to take on aromas from the teas roasted in it? Do you worry about roasting different kinds of teas in the same horoku? Ever try cleaning it?

[Tead Off]

Just got one of these, but not sure when I will have the courage to try it. For those that have been doing this a while, do you notice that the horoku starts to take on aromas from the teas roasted in it? Do you worry about roasting different kinds of teas in the same horoku? Ever try cleaning it?

Good question. I think if you want to use one of these as a roaster, you would do better to have more than one for different genres of tea. For example, wuyi vs TGY and Taiwan oolongs. The oils will build up and there will be some transference. But, these hojiki are not really meant to be roasters, but refreshers. There is a big difference from refreshing a tea to roasting it. Only experience will be able to guide you on this.

[kyarazen]

Just got one of these, but not sure when I will have the courage to try it. For those that have been doing this a while, do you notice that the horoku starts to take on aromas from the teas roasted in it? Do you worry about roasting different kinds of teas in the same horoku? Ever try cleaning it?

it doesnt really take on scents unless something gets burnt!

recently i've been toying/experimenting with an electric version of a min tea roaster/refresher.. surprisingly works quite decently

[Tead Off]

it doesnt really take on scents unless something gets burnt!

This is not my experience. Aroma is the first thing that it takes on. Plus the oils definitely leave a residue just like brewing tea in a teapot.

[kyarazen]

it doesnt really take on scents unless something gets burnt!

This is not my experience. Aroma is the first thing that it takes on. Plus the oils definitely leave a residue just like brewing tea in a teapot.

what type of vessel you using? it is not something that cannot be cleaned. unless you do not rinse it after use?!

[Tead Off]

I use a clay hojiki bought from Yuuki-Cha. It can be cleaned.
My point is that you don't have to burn a tea in order for the clay to take on aroma and oil.

[kyarazen]

I use a clay hojiki bought from Yuuki-Cha. It can be cleaned.
My point is that you don't have to burn a tea in order for the clay to take on aroma and oil.

by taking on aroma and oil, do you mean it to be permanent or not?

[Tead Off]

I use a clay hojiki bought from Yuuki-Cha. It can be cleaned.
My point is that you don't have to burn a tea in order for the clay to take on aroma and oil.

by taking on aroma and oil, do you mean it to be permanent or not?

No, not permanent. Can always be cleaned, I believe. The poster was asking whether the build up from one tea would affect another tea. By either cleaning or having more than one hojiki, differrent genres of tea can be used without worrying about 'carryover' of aromas and tastes.

I found it was very easy to burn teas and that they need far less time and heat to be refreshed. Also, roasting on a low heat with careful movement of the tea to actually roast a greener oolong can be done. For my taste, many of the Taiwanese oolongs can benefit from roasting, but it's not easy to do. I'd rather buy some already done by a teamaster.

[Evan Draper]

I am inclined to start by experimenting with older green TGY, which I wouldn't worry about ruining, and which should exhibit a wider range of effects. After I feel like I know what I can expect, I'd do a baking soda clean and try some higher-risk pu'ers or wulongs. But don't hold your breath waiting for my results--I am now in a doctoral program, working part-time, and doing a lot of volunteer work. These days I more frequently experiment with cocktails, to turn my brain "off," rather than drinking gongfu tea and risk turning my brain "on" when I can ill afford it! I had a nice tea session a few Fridays ago, and it took me several hours on Saturday to realize I was suffering the effects of a theanine hangover, whereas I used to know to expect those....