Pan-Roasting Green Tea Perfection

Pan-roasting green tea is a simple process that can be done at home to make hojicha, a Japanese green tea with a distinctive reddish-brown colour and a rich, earthy flavour. The roasting process reduces the caffeine content of the tea and removes bitterness, resulting in a nutty, sweet flavour. To pan-roast green tea, a clean, dry frying pan is heated over medium or low heat. Tea leaves are then added to the pan and continuously tossed to ensure an even roast. The roasting process is complete when the leaves turn brown and release a roasted aroma, which usually takes around 2-3 minutes.

Choosing the right tea

Type of Tea

The most common type of tea used for pan roasting is green tea, specifically Japanese green tea varieties such as bancha, sencha, or kukicha. These teas are known for their earthy, nutty flavours and low caffeine content. However, you can also experiment with other types of tea, such as light oxidised ball-shaped oolongs or South American Yerba Mate.

Tea Leaf Quality

When selecting tea leaves for pan roasting, you can choose fresh, high-quality tea or opt for lower-grade, stale, or expired tea. Roasting is an excellent way to revive old tea leaves and give them new life. By pan roasting, you can transform the flavour profile of the tea, reducing bitterness and enhancing its natural sweetness.

Tea Leaf Size and Type

It is recommended to use loose-leaf tea for pan roasting, as it allows for more even roasting and better control over the process. Tea from tea bags can also be used, but it requires extra care due to the smaller size of the leaves, which are more prone to burning.

Caffeine Content

If you are looking to reduce your caffeine intake, pan roasting green tea is an excellent option. The roasting process further lowers the caffeine content of the tea, making it a good choice for those sensitive to caffeine. Hojicha, a popular roasted green tea, is known for its low caffeine content, making it suitable for consumption even before bedtime.

Personal Taste Preferences

When choosing the right tea for pan roasting, consider your taste preferences. Do you prefer a toasty, nutty flavour, or are you looking for something more vegetal and grassy? Hojicha, for example, offers a unique flavour profile that departs from the typical grassy notes of Japanese green teas. Its roasting process removes bitterness and adds earthy, nutty flavours with natural sweetness.

In summary, when choosing the right tea for pan roasting, consider the type of tea, leaf quality, size, and type, caffeine content, and your personal taste preferences. Experiment with different types of tea and roasting techniques to find the combination that suits your taste and desired caffeine intake.

Preparing your pan

The size of the pan is not important, but it should have a fitting lid. Cast iron pans are best, but any pan will do. You will also need a stove to heat the pan.

The pan should be heated to a medium or high heat. You can use a higher temperature, but you risk burning the tea leaves. If you are roasting a larger amount of tea leaves, or are a beginner, it is recommended to use a medium heat. The higher the temperature of the pan, the less control you have over the roasting process.

Once the pan is heated, you can add the tea leaves. The quantity of tea leaves is up to you, but a suggested amount is 7 grams.

Roasting the tea leaves

Firstly, ensure your pan is very clean, with no oil residue. You can use any size pan, but it must be dry. Heat the pan on the stove over a medium or low heat. A higher temperature will make the leaves harder to control and more likely to burn. If you are only roasting a small amount of tea leaves, you can use a high heat.

Next, add your tea leaves to the pan. You can use loose-leaf green tea, such as bancha, sencha, or kukicha, or even tea from teabags. The quantity is up to you, but a good amount to start with is 7 grams. Spread the tea leaves evenly across the bottom of the pan.

Now, gently shake or move the pan to ensure the leaves roast evenly. You can also use a wooden spoon to move the leaves around. Keep the leaves moving to avoid burning. You should notice the leaves slowly turning brown and giving off a roasted aroma. If you see a bit of smoke, this means the tea is almost ready.

When the leaves are a deep brown colour, turn off the heat. You can continue to roast the leaves for a deeper flavour, but be careful not to overdo it. The tea will be ruined if it turns black.

Finally, transfer the roasted leaves to a bowl and allow them to cool. You can now brew your tea according to hojicha tea brewing instructions.

Removing the tea leaves from the pan

When removing the tea leaves from the pan, it is important to be cautious and attentive. Small, broken leaves may burn during the process of roasting the larger leaves, so it is crucial to separate and discard any burnt leaves before steeping. To avoid burning the tea leaves, it is recommended to use low to medium heat, especially if you are a beginner at roasting tea leaves. The higher the temperature of the pan, the less control you have over the roasting process. Additionally, ensure that you are in a well-ventilated area when roasting the tea leaves, as it can trigger smoke alarms.

Once the tea leaves start to turn brown and emit a roasted aroma, it is time to turn off the stove and remove the pan from the heat source. The entire roasting process typically takes around 2 to 3 minutes, but the exact duration may vary depending on factors such as the amount of tea leaves used, the heat level, and your preferred roasting level. If you desire a deeper roast, you can continue roasting the tea leaves on the hot pan, even after removing it from the heat, until they reach a darker colour. However, exercise caution to avoid overdoing it.

After removing the tea leaves from the heat, you can steep them right away to capture the freshest aroma. Add the roasted tea leaves to your tea infuser and pour in near-boiling water (approximately 90°C/195°F). Cover and allow the tea to steep for about 30 seconds, and then enjoy your freshly roasted green tea!

Brewing the roasted tea

Once you've roasted your tea leaves, you're almost ready to enjoy a delicious cup of hojicha. Here's what you need to do:

Firstly, it's important to note that roasted tea is best brewed and consumed immediately. The freshly roasted tea leaves will have the most incredible aroma, so it's best not to wait too long before brewing.

To brew your tea, you'll need a teapot and a tea infuser or strainer. A Japanese kyusu or tetsubin teapot is ideal for making hojicha, but any teapot will work. If you're brewing a small amount of tea, a mug and a tea strainer will also do the trick.

Next, heat some water to just below boiling. The ideal temperature range for brewing hojicha is between 194-203°F (90°C/195°F). If you don't have a thermometer, simply bring your water to a boil and then let it sit for a minute or so to cool down slightly.

Now it's time to add the tea leaves. Use about 2-5 grams of tea leaves per cup of water, depending on how strong you like your tea. Place the tea leaves in your infuser or strainer and pour the hot water over them. You can also add the leaves directly to your teapot and then strain the tea when you serve it.

Let the tea steep for 30 seconds to 2 minutes. The longer you steep, the stronger the flavour will be, but be careful not to over-steep as this can make your tea bitter.

Finally, serve and enjoy! Hojicha is delicious on its own, but you can also add milk to create a hojicha latte. If you prefer iced tea, simply let your tea cool and then pour it over ice.

Hojicha is a versatile tea that can be brewed to your taste. Experiment with different brewing times and temperatures to find your perfect cup. You can also try roasting your tea leaves for a shorter or longer time to achieve your desired level of roast. Remember, the longer you roast, the darker and stronger the flavour will be.

Frequently asked questions