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Ingredients
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Tea & Water
Optional Finishes
Method
Cold Brew
Measure and combine
Weigh 10 g of hojicha (use coarsely ground or loose-leaf; a finer grind increases extraction but can add sediment). Place the tea in a clean 1 L (or larger) jar or pitcher.
Add water
Pour 1,000 ml of cold filtered water over the hojicha, making sure all leaves are submerged. Stir gently for 5–10 seconds to ensure even wetting.
Steep
Cover the jar or pitcher and place it in the refrigerator. Steep for 8–12 hours. For a lighter, more delicate cup aim for 8–10 hours; for a fuller roasted flavor, steep up to 12 hours. Avoid room-temperature long steeps to reduce unwanted oxidation/tonicity.
Strain
After steeping, strain the cold brew through a fine-mesh sieve lined with cheesecloth, a paper coffee filter, or a fine tea strainer into a clean container. Press gently on the leaves with the back of a spoon to extract remaining liquid, then discard the used leaves.
Optional clarify
If you want crystal-clear tea, filter the strained liquid again through a paper coffee filter placed in a funnel and let it drip slowly. This step reduces sediment and oils but takes additional time.
Chill & store
Refrigerate the cold-brewed hojicha in a sealed bottle or pitcher. It will keep for up to 3–4 days; flavor is best within 48 hours.
Serve
Sweeten (optional): Add simple syrup or honey to taste (start with ~15–30 ml per serving) and stir gently until dissolved. Cold simple syrup blends easier than granulated sugar.
Garnish (optional): Add a thin strip of orange or yuzu peel for aromatic brightness. Express oils over the glass by twisting the peel before dropping it in.