Uji Hojicha Powder

Hojicha Latte Recipe

2 tsp (4g) hojicha powder
1/3 cup (80ml) water at 176F (80C)
2/3 cup (160ml) milk
2 tsp sugar (optional)

1. Whisk or stir together the hojicha powder and water until you get an even consistency.
2. Mix sugar in milk until dissolved.
3. Pour hojicha mixture over milk (and ice for an iced version).

Feel free to adjust the amount of milk or sugar as desired.

Katelyn's Tips:
-Whisking the hojicha powder ensures a frothy, smoother texture.  We offer a durable, easy-to-clean whisk as part of our collection. 
-Oat milk pairs well with the malty, nutty notes of hojicha.
-Date syrup is a great alternative to sugar for a richer flavor.

How To Prepare Straight Hojicha

1 tsp (2g) hojicha powder
3/4 cup (180ml) water at 170F (75C)

1. Sift hojicha powder into a cup or bowl. 
2. Pour in 170F water and whisk the hojicha powder until you get an even consistency.
3. Drink as is or pour hojicha over ice.

Feel free to adjust the amount of hot water as desired.

Kyo Hayashiya, a respected tea producer from the Uji region of Japan, embodies the heart and soul of tradition. With a deep commitment to preserving the centuries-old heritage of Uji tea, they cultivate and craft each batch with care, ensuring that every bowl reflects the authentic flavors of this treasured region. Shinbei Hayashiya III had the innovative idea to roast sencha stems, resulting in a tea with a distinct and appealing aroma and taste that became known as Hojicha.