Create your own DIY blend to enjoy this light and floral Rose Hojicha Tea.
The easiest way to enjoy this delightful combination would be to simply mix the rose buds with the hojicha tea leaves and then steep them together. However, hojicha only needs to steep for about 30 seconds while the rose tea tastes best when steeped for longer. This is why we recommend steeping the rose buds for a full 5 minutes first. The rose tea will cool slightly during this time, but then the addition of hot water will bring it up to the perfect temperature for steeping hojicha.
The Hojicha Rose Tea tastes lovely on its own, but if you’re feeling indulgent add a little of sweetener or turn it into a tea latte with a splash of milk.
- 1 heaping teaspoon dried rose buds
- 240 ml filtered water, divided
- 8 g hojicha tea leaves
- Optional: Splash of milk and sweetener (we used soy milk and maple syrup)
- Steep 1 heaping teaspoon of dried rose buds in 120 ml of 95°C (205°F) filtered water for 5 minutes.
- In the meantime, add 8 g hojicha tea leaves into a teapot.
- After the 5 minutes have passed, add 120 ml of 100°C (212°F) filtered water to the rose tea.
- Pour the rose tea over the hojicha tea leaves, and steep for 45 seconds.
- If desired, add a splash of milk and sweetener to taste.