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.
Tastes great, generous amount, attractive packaging, smooth, fine powder, and a lot easier to stir into drinks than matcha typically is. Does tend to settle at the bottom, but easy enough to give a quick stir again. Packaged beautifully and came very promptly. Would buy again from these lovely ladies.
I am obsessed with milk teas and am so grateful that Amy and Lani introduced me to hojicha lattes! I look forward to the roasted flavor of hojicha (with a bit of oat milk) every time I wake up and has been such a great addition to my morning ritual.
I even convinced my brother to order a batch and we both agree it’s the perfect energy boost for our work days.
Such a yummy tea! My partner and I love it in both hot and iced lattes. I've already repurchased another bag because we don't want to be without it.