Hojicha Recipe Two Ways

Here’s the recipe from Camellia Rd Tea Shop in San Diego, and how they make both their loose leaf and powdered hojicha from scratch everyday.

Thank you Ricky for sharing the recipes for both the loose leaf and powdered versions.

Hojicha milk tea 20oz iced (loose leaf such as hojicha karigane):

• 13-14 grams of hojicha tea

• 410 grams of hot water

• —> brew at 195 F. Prewarm brewer if needed (especially for small scale tea brewers)

• Brew for 6-10 minutes, stirring every 2 minutes. 6 minutes = lighter, 10 minutes = darker and smokier.

• Cool to room temperature, then cool in fridge. Optionally: ice bath until chilled completely (<40F).

100g of milk of choice

45 grams rich simple syrup (2:1 ratio)

Ice as needed, about 80 grams

Hojicha latte 20oz iced (powder):

• 4-4.5 grams of hojicha powder

• 150 grams of hot water (divided into ~50g + ~100g during whisking process)

• 200 grams milk of choice

• 45 grams rich simple syrup (2:1 ratio)

• +Ice as needed, about 150 grams

1. Weigh and sift out hojicha powder in pre-warmed bowl

2. Gently mix with ~50g hot (190-195F water) with whisk to create a paste and no clumps

3. Add 100g more hot water and whisk until suspended

4. Add simple syrup, ice, and milk to a cup

5. Pour hojicha tea over the top (ice will melt)

Happy cookin!