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.
Makes a excellent latte. I’ve been using almond or oat milk. Can’t decide which I like more!
I love it, it’s a good alternative to matcha when u want to switch things up. And it’s delicious with oat milk.
I’ve been looking for good Hojicha powder for the longest time and I’m so glad that I can purchase high quality Hojicha locally. Thank you!!
The rich roasted flavor of the powder makes it one of my favorite I’ve ever tried. I like that it’s not too difficult to brew as well.
The culinary grade hojicha powder has been my go-to for preferred beverages since I bought it! I’ve been preparing it ceremonial style for a simple way to drink it, have shaken it with oat milk and honey for an afternoon treat, and have even tried baking cookies with it. All ways have been so deliciously nutty and satisfying. So glad I purchased!