How to prepare hojicha
Preparing Traditional Hojicha
Prepare hojicha by adding 2 tablespoons of the roasted green tea leaves into an infuser or a teapot. Heat filtered water to 90°C, and pour 250 ml of water over the hojicha in a circular motion. Let the hojicha steep for only 15-30 seconds. For Hojicha Gold Roast, add only 2 teaspoons of and let steep for 30-60 seconds.
Set the infuser aside, and save the tea leaves for a second steep. If using a traditional Japanese tea pot with a built-in strainer at the spout, divide the hojicha evenly among your cups. Carefully pour out every last drop of hojicha, and save the tea leaves for another steep.
Enjoy the smoky aroma of hojicha, as you sip on your roasted green tea. Let it cool to bring out hojicha’s natural sweetness as the flavor deepens.
Hojicha can be steeped for a second and even third time. Simply steep hojicha in 90°C water for 30 seconds longer for a rich flavor. Try the second steep as a latte, or a cold tea later on.
Prepare iced Hojicha Dark Roast by adding 4 tablespoons (or 4 teaspoons for Hojicha Gold Roast) of the roasted green tea leaves into an infuser or a teapot. Heat filtered water to 90°C, and pour 250 ml of water over the hojicha in a circular motion. Let the hojicha steep for 15-30 seconds (or 30-60 seconds for Hojicha Gold Roast). Pour the hojicha over ice for a refreshing summer drink.
Skip the ice and experience the naturally sweet flavor of slow-chilled hojicha. After preparing hojicha traditionally, cool the first or second steep of hojicha on the counter. Then place the hojicha in the fridge to create the perfect drink for a warm day. Since hojicha is low in caffeine, it can be sipped anytime.
Making a Hojicha Latte
After preparing hojicha traditionally, add a splash of your preferred non-dairy milk to your cup. Take your hojicha latte to the next level by steaming your milk, or by using a milk frother for creamy latte foam.