Brewing Houjicha with Boiling Water (ほうじ茶・玄米茶は熱湯で淹れる法則 - Houji)
The aromatic brewing rule for roasted green tea ('Houjicha') and popped-rice tea ('Genmaicha'), which strictly requires piping hot boiling water to release rich aromatics.
Aroma chemistry. Houjicha is roasted at high heat, and Genmaicha contains toasted rice. Because these teas prioritize toasty roasted aromatics rather than amino sweetness, they require extreme heat to vaporize Soya's scent molecules.
Do not cool Soya's water for roasted teas. Pour 100°C (212°F) boiling water straight from Soya's kettle onto Soya's leaves. Steep for a fast 30 seconds and pour immediately before Soya's toasted scent escapes.
Which temperature rule applies to highly roasted Houjicha and popped-rice Genmaicha?