The Roasted Cup for Grey Skies: Hōjicha and the Birmingham Winter Table

By early November, Birmingham has settled into its grey season. The lights come on earlier, the pavements hold a sheen of rain, and the afternoon calls for something warmer and gentler than the bright, grassy teas of spring. Hōjicha, the roasted Japanese green tea, answers that call with quiet conviction. It is not a novelty or a compromise. It is a tea with its own character, and it deserves a place in every Birmingham kitchen from November onwards.

What hōjicha is, and how it is made

Hōjicha is made by roasting green tea leaves, stems or a mixture of both over high heat. The process is relatively recent in Japanese tea history, having become common in the twentieth century, but it has become a familiar part of daily life. The roasting turns the leaf from green to reddish-brown and produces a flavour that is nutty, lightly caramelised and sometimes reminiscent of toasted grain. Because the tea is roasted rather than steamed, it is low in caffeine and gentle on the stomach.

The contrast with other Japanese teas is useful. Matcha is shade-grown tea ground into a fine powder and whisked with hot water; it is vivid, concentrated and relatively high in caffeine. Sencha is steamed soon after picking, producing a fresh, grassy and sometimes brisk cup. Hōjicha is neither powdered nor green in flavour. It is roasted, mellow and comforting, and it can be brewed generously without becoming bitter.

Brewing at home: simple ratios for a British kettle

Hōjicha is forgiving, which makes it a good tea for a domestic kitchen. A reliable starting point is five to six grams of leaf to 300 millilitres of water at about 90°C. Boil the kettle, then let it stand for a minute or two before pouring. Steep for 30 to 45 seconds for the first infusion, then 20 to 30 seconds for a second. If you prefer a deeper roast flavour, use water closer to 95°C and a slightly shorter steep. If the cup tastes thin, increase the leaf rather than the time.

A small teapot is ideal, but a jug and a strainer will do. Warm the pot first, measure the leaf roughly, and do not leave the tea sitting on the leaves after it has reached the strength you like. Hōjicha also works well brewed in larger quantities and kept warm in a flask for a few hours, which suits a Midlands winter walk or a long afternoon at a desk.

Pairings from the Midlands larder

Traditional Japanese confectionery is not the only partner for hōjicha. The tea's roasted notes sit naturally alongside dark chocolate, ginger cake, malt loaf, toasted teacakes and hazelnut biscuits. A slice of parkin, dense and spiced, is a particularly happy match. So is a plain shortbread, which lets the tea's caramel edge come forward without competition.

Birmingham's independent bakeries offer plenty of possibilities: a dark chocolate brownie, a treacle tart, a seeded flapjack or a simple buttered barm cake. The principle is to pair roast with roast, and warmth with warmth. Avoid very acidic fruit flavours, which can make the tea seem flatter than it is. A little cheese, especially a mild and nutty one, can also work, though it is a departure from the usual tea table.

Buying good hōjicha in the UK

Good hōjicha is available from UK-based Japanese tea specialists and reputable online retailers. Look for a roast date rather than only a best-before date, and prefer suppliers who store tea away from light and heat. Postcard Teas in London and Clearspring are established names, while specialist Japanese grocers in London and the Midlands can be useful for everyday grades. Online, choose retailers that describe the leaf, the origin and the roasting style. A loose-leaf hōjicha with a clear, toasted aroma is usually a better buy than a heavily scented or pre-ground product.

At the close of a tea gathering

In formal tea ceremony, the central bowl is usually matcha. Yet hōjicha has a natural place at the close of a gathering, when the formal movements are finished and conversation can settle. A pot of roasted tea allows guests to remain a little longer without the stimulation of a strong green tea. At Urasenke Birmingham, less formal gatherings sometimes end in this way: the bowls are cleared, the room softens, and a simple cup of hōjicha carries the afternoon to its close.

A winter tasting in Birmingham

In December 2026, Urasenke Birmingham will hold a small winter tasting devoted to hōjicha and its place in the tea room. Guests will have the chance to compare brewing strengths, try simple pairings and ask questions about buying and storing the tea at home. Details will be posted on the events page. It is an invitation to treat the grey Midlands afternoon not as something to endure but as the proper season for a roasted cup.