Coda (Hojicha)

$24.99

Quantity

The closing passage. Warm roast, gentle landing.

This roasted green tea powder is crafted from carefully selected tea leaves and stems. Stone-milled into a fine powder, it brews into a smooth cup with comforting notes of toasted cereal and balanced umami.

Details

Roasted green tea powder
Low caffeine
Good hot or whisked

How to brew

TasteMatch starting point

Green (Japanese)

The product’s leaf type points to green (japanese) preparation. Start with the cited temperature and steep time, then adjust for the leaf.

Green (Japanese)

Steamed greens like sencha and gyokuro. Brew short and cool.

Baseline: 2.5–3 g loose leaf per 200 mL water.

Water: 158°F / 70°C
Steep: 30–90 sec

Use 2.5–3 g loose leaf per 200 mL in a small pot (kyusu).
Cool water to 158°F / 70°C — pouring it between cups first helps.
Steep just 30–90 seconds.
Pour out every last drop, then re-steep with slightly hotter water and a shorter time.

Recipe references: Global Japanese Tea Association

Tasting notes & sources

Herbal infusions aren't tea

Herbal blends (tisanes) contain no Camellia sinensis, so most are caffeine-free. Always use freshly boiled water for herbal and fruit infusions — the UK Food Standards Agency advises it for food safety. Follow the producer's directions where they differ, and check with a doctor about herbs during pregnancy or with medications.

Why ISO 3103?

ISO 3103 is a standardized tasting method used for sensory evaluation and quality control. It's how professionals compare teas fairly, not necessarily the best-tasting cup.

UK Tea Academy
Core recipes, tea classification and general brewing
Global Japanese Tea Association
Japanese specialty tea preparation
UK Tea & Infusions Association
Herbal and fruit infusion preparation
UK Food Standards Agency
Boiling-water guidance for herbal and fruit infusions
South African Rooibos Council
Rooibos preparation
ISO 3103
Standardized sensory evaluation and quality control

Make it your way

Japanese Cold Brew Tea Genmaicha and Hojicha

One cold-brew method for two teas, genmaicha or hojicha, served chilled and unsweetened.

10 g tea leaves, genmaicha or hojicha
500 ml cold water

Weigh tea into a glass jar, add water at a 1:50 ratio.
Seal and refrigerate 6-8 hours.
Serve chilled, unsweetened.

Amounts from video summary; caption is Vietnamese title only. One method, two teas, counted as one entry.