Try something new: discover hojicha and hojicha latte

In the world of coffee and tea, hojicha and hojicha latte are mentioned increasingly often. Have you heard these names, or perhaps had a chance to try the drinks? If not, it is time to catch up. Welcome to our guide to hojicha and hojicha latte!

Hojicha: the basics

Wondering what hojicha is? It is Japanese roasted green tea. Its distinctive, pleasant taste, reddish-brown colour and lower caffeine content compared with traditional green tea are associated with the roasting process. It is worth knowing that hojicha made from roasted twigs rather than leaves has an even lower caffeine level.

Its low caffeine content makes this tea an appealing option for late afternoons and even evenings. It is also described as a tea that can be served to children.

How hojicha is produced

The green tea used for hojicha is usually bancha or kukicha, and less often sencha. The production process is relatively simple. Unlike the other green teas described here, hojicha does not undergo a steaming stage; instead, it is roasted in a ceramic or porcelain vessel over charcoal, then cooled.

Hojicha powder also deserves attention. It is made by grinding tea leaves in a special mill, producing something similar in form to matcha. This powder is used for hojicha lattes, baking and desserts.

How to brew hojicha

If you are interested in tea, you will know that each type needs particular treatment. For hojicha, measure approximately one teaspoon and use filtered water at 90–95°C. The recommended brewing time is around one minute. Can the tea be brewed twice? Yes — some people even infuse it three times. Experiment!

Iced hojicha latte: what can you expect?

Who can resist an iced coffee with caramel syrup? There are certainly plenty of fans, especially on hot summer days. But this time, rather than another iced coffee recipe, we want to focus on iced hojicha latte. It may be tea rather than coffee, but what a tea it is!

The ingredients are hojicha powder, water, ice cubes, oat milk and flavoured coffee syrup, preferably caramel.

How to make iced hojicha latte

1. Half-fill a tall glass with ice cubes.
2. Pour in around 150 ml of oat milk. Why oat milk? It has a neutral taste and is naturally sweet and thick.
3. Add one teaspoon of natural caramel-flavoured coffee syrup, available here.
4. Stir everything together.
5. In another vessel, combine two teaspoons of hojicha powder with around 50 ml of cool, filtered water. Mix thoroughly until fully incorporated.
6. Slowly pour the prepared hojicha into the glass.
7. Your hojicha latte is ready. Enjoy!

Read also: Which milk should you choose for coffee?

How do you make a traditional hot hojicha latte at home?

As with the iced version, powdered hojicha works best. Unlike matcha, hojicha is described here as mixing very easily into water, so you do not need a special bamboo whisk, or chasen. A regular whisk, milk frother or even a spoon and a little patience will do.

You will also need milk and, if you like, a sweetener. As in the iced version, oat milk is an especially good choice: roasted tea and oat milk make a particularly successful flavour combination. Sweetening is optional, but if you would like a little sweetness, maple syrup is a very good option.

How to make a classic hojicha latte

1. Measure one teaspoon of hojicha powder and 50 ml of filtered water at 90–95°C.
2. Mix thoroughly until the powder is fully incorporated.
3. If desired, add one teaspoon of maple syrup or another sweetener, and stir again.
4. Add 150 ml of frothed oat milk.
5. Your hojicha latte is ready. Enjoy!

Read also: Masala chai: a tea like no other