Hojicha Recipe
Make Hojicha Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea
Optional additions
Equipment
Method
Prepare hojicha (hot)
- 1
Heat water
Bring 500 ml filtered water to a simmer, just below boiling: around 90–95°C (194–203°F). If you don't have a thermometer, bring to a boil then let sit 1 minute.
- 2
- 3
Steep
Pour 250 ml of the hot water over the first dose of tea leaves, cover, and steep for 30–45 seconds for a light cup. For a fuller-bodied brew, use full 500 ml and steep 1–2 minutes. Hojicha withstands slightly longer steeps due to lower astringency from roasting.
- 4
Strain and serve
Strain the tea into cups using a fine mesh strainer or remove the infuser. Serve immediately while warm. If using the full 500 ml water and 10 g leaves, this yields 2 standard servings.
Prepare hojicha latte (optional)
- 5
Brew concentrated hojicha
To make a latte, brew a stronger concentrate: use the 10 g hojicha with 200–250 ml hot water and steep 1–2 minutes. Strain and reserve the concentrate.
- 6
Heat and froth milk
In a small saucepan, heat 200 ml milk gently until steaming but not boiling (about 60–65°C / 140–150°F). Froth using a handheld frother, small whisk, or by shaking in a tightly sealed jar.
- 7
Sweeten (optional)
Stir 1 tablespoon honey or maple syrup into the hot hojicha concentrate if you prefer a sweet latte. Adjust to taste.
- 8
Assemble latte
Pour the hojicha concentrate into your cup(s), then add the steamed milk. Spoon foam on top. Optionally dust with a pinch of finely ground hojicha or cocoa.
Prepare iced hojicha (optional)
- 9
Brew double-strength hojicha
Make a concentrated brew to account for dilution from ice: use 10 g hojicha with 400 ml hot water, steep 1–2 minutes, then strain.
- 10