Crafted using second-flush sencha from Kyotonabe and Uji, our hojicha makes a subtly sweet, nutty base for baked goods and lattes.
What is hojicha?
Beloved for its nutty, earthy, and almost chocolate-like profile, hojicha (ほうじ茶) is a roasted green tea made from sun-grown tea leaves. The concept was first developed in the early 20th century in Kyoto as a resourceful way to use leftover parts of the tea plant. Since then, this lightly caffeinated tea has become a staple in many Japanese restaurants and households.
As a tea powder, hojicha is ideal for crafting lattes (hot or iced) and for preparing delicious baked goods, such as chiffon cakes, madeleines, and more.
Iced Hojicha Latte Recipe
- ¾ cup ice
- ¾ cup your choice of milk (recommended: barista-grade oat milk)
- 1 tsp hojicha
- ¼ cup cool filtered water
- Optional: 1 tsp maple syrup
- Add ice to highball glass.
- Add milk to ice. If desired, add maple syrup. Stir well.
- In a chawan (tea bowl) or katakuchi (spouted bowl), add hojicha powder and cool filtered or spring water. Whisk until combined. Alternatively, you may use an electric frother in a tall beaker until combined.
- Carefully top milk with hojicha and stir.
Delicious! I’ve been making hojicha lattes basically every morning since I got this. It is the BEST. I love the extra nutty flavor of the roasted matcha. Definitely the best quality matcha I’ve ever had and the bag lasts a long time.
My partner and I used this to make a hojicha cream pie that came out wonderful! It has a nice roasty flavor and a richness that's reminiscent of chocolate. I also followed package directions to make a hojicha latte, and I'd definitely recommend using 2 tsp. At 1.5 tsp, the hojicha flavor is a bit weaker than I personally like.
We love it! Absolutely love it. What a great idea.
Also it was lovely meeting you Amy.
We live in Mexico city, so I'm writing from here.
If you ever come let us know may you want any guidance. Looking forward to returning to San Diego with my partner Patricio. Will you be organizing any tea sampling, or ceremony between the 5 to the 9th of July?
The quality is next level! 100% worth the investment.
*actually never leave reviews* I switched from coffee to matcha/green tea because the caffeine in coffee has become too intense for me and my system. I tried a Hojicha late when I was in La Jolla at the Paru location and I fell in love. I love it more than matcha. It is dark, earthy and comforting. I love the way it makes me feel and I absolutely love the taste. I have made it for three of my close friends who had never heard of it but feel the same. I have had it almost every single day since that day in La Jolla. I recommend getting a little electric hand milk frother. I have it iced with oat milk and a little maple syrup. I love my Hojicha late!