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.