Hojicha Handroast A Grade

Vibe: Roasted barley, cocoa caramel, and toasted nut. Silky and cozy with very low astringency. Perfect day to night sip. 🤎🔥

Why You Will Love It

• Flavor: roasted rice and barley, hazelnut, cocoa husk, caramelized sugar, gentle wood spice
• Mouthfeel: smooth and silky with a light to medium body
• Bitterness: very low and friendly
• Aftertaste: warm caramel nut sweetness with a clean finish

Origin and Craft

• Style: roasted Japanese green tea
• Grade: A Grade hand roasted in small batches for deeper sweetness
• Leaf: sencha and bancha leaves with a touch of stem for extra toast and aroma
• Caffeine: lower than typical green tea and much lower than coffee

How to Brew Hot

• Leaf: 6 g
• Water: 200 ml
• Temp: 90 to 95 °C
• Time: 45 to 60 s for first infusion
• Re steeps: second at 95 °C for 30 s with a quick pour

Pro tip: short steeps keep the caramel sweetness. Oversteep can lean barky.

Barista Mode Concentrate

• Leaf: 8 g
• Water: 120 ml at 95 °C
• Time: 2 min then press or strain
• Yield: about 70 ml concentrated brew for lattes or iced drinks

Cold Brew

• Leaf: 10 g
• Water: 1 L cold
• Time: 8 to 10 h in the fridge then strain
• Result: ultra smooth chocolate and cereal notes with zero bite

Signature Drinks

Hojicha Caramel Cloud Iced Latte

• Concentrate: 70 ml from the recipe above
• Milk: 180 ml oat or fresh
• Syrup: 10 to 12 ml brown sugar syrup 1 to 1
• Ice: 250 to 300 g
• Foam: 15 to 20 g unsweetened cold foam on top
• Finish: micro pinch sea salt and a dust of cocoa

Roasted Rice Cream Hojicha

• 70 ml concentrate
• 160 ml milk
• 15 ml toasted rice syrup
• Shake hard and pour over ice then top with crushed toasted rice

To make toasted rice syrup: simmer 20 g toasted rice in 200 ml water for 5 min, strain, add 200 g sugar 1 to 1.

Hojicha Lemon Highball non alcoholic

• 60 ml strong concentrate 10 g in 120 ml at 95 °C for 3 min
• 150 ml soda water and 8 ml lemon syrup
• Big ice and an expressed lemon peel

Pairs With

Cashew brittle, polvoron, butter mochi, coffee jelly, burnt Basque cheesecake, grilled saba with tare.

What Is Inside

• Ingredients: 100 percent Japanese roasted green tea
• Allergens: none

Format and Storage

• Sizes: 30 g | 50 g | 100 g
• Best By: 12 months from roast or pack date
• Storage: airtight and cool and dark. Refrigeration is okay. Avoid moisture and strong odors.

Tasting Notes At a Glance

• Sweetness: 3.5 out of 5
• Roast and Nutty: 4.5 out of 5
• Cocoa and Caramel: 3.5 out of 5
• Umami: 1.5 out of 5
• Astringency: 0.5 out of 5
• Smoke: 1 out of 5

Serving Ideas

• Hojicha Affogato Style: 60 ml hot concentrate over vanilla ice cream and a sprinkle of crushed nuts
• Hojicha Tonic: 60 ml cold brew plus 120 ml tonic with an orange peel