Hojicha Recipe

Heat 500 ml water to 90°C (194°F). If you don't have a thermometer, bring water to a gentle boil and let it sit for 1 minute.

Place 2 tablespoons hojicha leaves into a teapot or infuser sized for at least 600 ml.

Pour 500 ml of the hot water over the hojicha leaves.

Steep for 30–45 seconds for a light cup, or up to 1 minute for a fuller roasted flavor. Hojicha is forgiving — avoid steeping longer than 1.5 minutes to prevent excessive bitterness.

Strain the tea into a serving vessel or directly into cups to stop extraction. You should have about 450–480 ml of brewed tea.

Hojicha Latte (hot)

For a hot latte, warm 150 ml milk until steaming (not boiling). Froth or whisk vigorously to create microfoam if desired. Stir 1 teaspoon sweetener into the brewed hojicha while hot, then combine with the warm milk. Pour milk over the tea and top with 30 ml of milk foam if using.

Iced Hojicha

For iced hojicha, allow the brewed tea to cool slightly, then pour over a glass filled with ice. Stir in sweetener to taste. Optionally add chilled milk (150 ml) for an iced hojicha milk drink.

Cold-brew Hojicha (alternative)

Place 2 tbsp hojicha leaves in 500 ml cold water in a covered jar. Refrigerate 6–8 hours or overnight, then strain. Serve over ice or warmed gently. Cold-brewed hojicha will be smoother and less astringent.

Serve immediately for best aroma. If prepared in advance, store brewed hojicha in the refrigerator up to 48 hours; reheat gently and avoid boiling.

Used leaves can be steeped a second time for a lighter second infusion (increase steep time by 15–30 seconds).