How to drink Hojicha

 

HOT BREW

1st Infusion

  • Measure 3g (1–2 teaspoons) of hojicha tea leaves.
  • Add 60ml of water heated to 70°C.
  • Steep the tea for 90 seconds.

2nd Infusion

  • Reuse the same tea leaves.
  • Add 60ml of water heated to 80°C.
  • Steep the tea for 20 seconds.

COLD BREW

  • Use 15g (8 teaspoons) of hojicha tea leaves.
  • Pour 1 liter of cold water over the leaves.
  • Refrigerate at 5°C and let the tea steep for 8–12 hours.

HOJICHA LATTE

  • Measure 3g (1–2 teaspoons) of hojicha tea leaves.
  • Add 25ml of water heated to 70°C.
  • Steep the tea for 10 seconds to create a concentrated brew.
  • Mix with either:
    • 175ml of hot milk heated to 60–70°C.
    • 175ml of cold milk for an iced latte.