An iced hojicha latte is one of my favourite ways to enjoy Japanese tea, particularly during the warmer months. Hojicha has a naturally smooth, roasted flavour with notes of caramel and toasted nuts, and because it is roasted, it is naturally low in caffeine. With good quality hojicha powder, a bamboo whisk, hot (not boiling) water, ice and your choice of milk, you can make a delicious iced hojicha latte in just a few minutes.
You will need:
- Hojicha powder (2–2.5g)
- 70ml hot water (around 80°C)
- 70ml milk
- Ice
- A bamboo chasen (whisk)
Method
1. Add the hojicha
Sift 2–2.5g of hojicha powder into your tea bowl using a small tea strainer. I personally prefer using a little less than 2g for a slightly lighter flavour.
2. Add the water
Pour 70ml of hot water at around 80°C into the bowl. Boiling water can affect the flavour, so I always recommend letting the water cool slightly first.
3. Whisk
Using a bamboo chasen, whisk the hojicha vigorously for around 15 seconds until it is smooth and frothy. Move the whisk quickly in a vertical zigzag motion, rather than stirring in a circular motion.
4. Add the milk and ice
Fill a glass with ice and around 70ml of your choice of milk. You can use dairy or plant-based milk, depending on your preference.
5. Add the hojicha
Pour the hojicha gently over the ice and milk. I like pouring it directly onto the ice, as this creates a beautiful contrast between the white milk and rich brown hojicha.
6. Enjoy
Your iced hojicha latte is now ready to enjoy.
A Few Tips
Soak your chasen
Before making hojicha, I recommend standing your bamboo chasen in cold water for around five minutes. This helps the tines become more flexible, which makes whisking easier and helps prevent damage.
Sift your hojicha
If your hojicha has formed small lumps, sift it into the tea bowl before adding the water. I recommend using a small tea strainer and gently pushing the powder through with a spoon. This will help you make a smoother bowl of hojicha.
Care for your chasen
After making hojicha, rinse your chasen with hot water and leave it to dry on a chasen stand. This helps it keep its shape and will help it last longer.
Which milk should I use?
People often ask me which milk I recommend for a hojicha latte. My favourite is Bonsoy, as I think it works beautifully with hojicha. If you prefer oat milk, I also like Oatly Semi. Sometimes I froth it, and sometimes I simply pour it over ice. I enjoy it both ways.
Which hojicha should I use?
For the best iced hojicha latte, I recommend using Keiko Uchida Hojicha Yuzuki.
If you have any questions about making hojicha at home, please feel free to email us at hello@keikouchida.com. We are always happy to help you choose the right tea or tea ware and share our love of Japanese tea.