Jyumami

Hojicha Latte

ほうじ茶ラテ

A comforting blend of roasted green tea and creamy indulgence in a cup, using hojicha powder.

What is Hojicha?

Hojicha, available in loose leaves or powder, is a roasted green tea with a nutty aroma that sets it apart from matcha. The roasting process gives it a distinctive reddish-brown hue.  As roasting reduces the caffeine content in hojicha, it’s a low-caffeine alternative to coffee or matcha.  Fun fact: The hojicha processing was developed in Kyoto in the 1920s by tea traders who, unintentionally left with surplus stems and stalks, resourcefully began charcoal roasting them. This innovative approach aimed to prevent wastage, with the belief that charcoal roasting would enhance the flavor to a more desirable taste.

Tips to perfect your Hojicha latte

  1. Opt for good quality hojicha powder.  I get mine from Hojicha Co. or Matcha Stand Maruni.
  2. Ensure your water is heated to a gentle 175-180°F to avoid imparting a bitter taste to your hojicha; excessive heat can alter the flavor.
  3. Choose 2% milk or, if opting for a non-dairy alternative, go for a creamier version like Silk or Oatly for a rich and smoother texture.
  4. Fine-tune the ratios of hojicha powder, water, milk, and sweetener to suit your personal taste.

Hojicha Latte

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Servings 1 portion
Prep 5 minutes

Equipment

  • 1 bamboo whisk
  • 1 tea bowl (chawan)
  • 1 milk frother

Ingredients 

  • tsp hojicha powder
  • ¼ cup water 80°C (175°F)
  • 1-2 tbsp sweetener (eg. maple syrup, honey, agave nectar)
  • cup 2% milk or any creamy non-dairy milk

Instructions

  • Begin by adding the hojicha powder into the tea bowl or mug.
  • Heat water to around 80°C (175°F) and pour it into the tea bowl or mug.
  • Using the bamboo whisk, gently whisk the hojicha powder into the water using a back-and-forth motion (W or M shape) until it's fully incorporated and frothy.
  • Add 1-2 tbsp of sweetener (eg. maple syrup, honey, agave nectar) to the liquid and mix with spoon.
  • Heat and froth your milk, and pour it over the hojicha in the bowl or mug, allowing the creamy milk to blend with the hojicha.
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