Four Approachable Tea Mocktails
Many assume tea is a morning or afternoon beverage, primarily brewed hot, for cozy relaxation. And while that’s a beautiful, classic way to enjoy tea, we believe there are many more facets to be explored.
Recently, we’ve been exploring the potential of matcha, gyokuro, hojicha, and other teas for winding down at 5 PM.
In our recent mocktail experiments, these teas’ crisp tannins, subtle sweetness, and bright fragrances kept pulling us back in. Not to mention how stunning their colors, from electric green to rich amber, looked in stemware.
Try it yourself: experience a new, vibrant, celebratory side of Japanese tea with our beginner-friendly mocktail ideas.
The Hojicha Old Fashioned
Profile: Roast, Amber, Citrus.
Swap the whiskey in a traditional Old Fashioned for a concentrated brew of Hojicha. Its warm notes of fresh-baked sugar cookies, pecan, and a wisp of smoke, make it an apt replacement for a smokey bourbon.
In the glass, it comes together with a caramelly brown sugar syrup and the bright, citrusy lift of an orange peel.
Brew the Base: Steep 4 Tbsp. hojicha leaves in 5 oz. of 212°F water for 1 minute. Strain, and cool.
Build: In a rocks glass filled with ice, stir together 1 tsp. brown sugar syrup* and 2 oz. of your strong hojicha brew.
Garnish: Express an orange peel over the glass to release the oils, rub it along the rim, and drop it in.
*Simple syrup: see recipe at the bottom of the page.
The Gyokuro Martini (Mocktail)
Profile: Umami, Emerald, Smooth
The lush, oceanic character of gyokuro naturally feels elegant in stemware. Grown the same shaded fields as matcha, gyokuro naturally has a rich savoriness to it. When strongly cold-brewed, it develops a texture that parallels the mouthfeel of a dirty martini, minus the harshness of alcohol.
Cold Brew: 2 Tbsp. gyokuro leaves, 7 oz. of clean water, and 1 ice cube. Brew 15 minutes.
Chill: Strain the cold brew into a pitcher with plenty of fresh ice. Stir for 30 seconds.
Serve: Strain again into a chilled martini glass.
Finish: Express a lemon peel over the glass and drop it in.
Pro Tip: Re-brew your gyokuro leaves 2 more times. The second steeping is slightly more herbaceous, while the third is light, pure, and sweet.
Matcha on the Rocks
Profile: Herbal, Neon, Viscous
Matcha as a mocktail base? We think it works. The electric green color is just as beautiful in a tumbler glass as it is in your morning iced latte. And, it has the complexity and depth to hold up to subtle garnishes and arrangements.
For the simplest option at happy hour, pour a straight usucha over ice. As the ice melts, the matcha's depths open up, similar to adding a drop of water to scotch.
To accentuate the botanical elements, introduce a sprig of fresh herbs.
Whisk: Sift 1 tsp. matcha powder. Add 2 oz. of 180°F water and whisk for 15 seconds with a chasen (bamboo whisk).
Pour: Pour over ice in a rocks glass. Stir 20–30 times to chill.
Arrange: Add a sprig of thyme or rosemary for a forest-y aromatic lift. If you prefer a touch of sweetness, add a drop of simple syrup* before stirring.
*Simple syrup: see recipe at the bottom of the page.
Hojicha Shakerato
Profile: Refreshing, Frothy, Aromatic
A riff on the Italian espresso shakerato, this method uses a strong brew of Hojicha, a tea with a parallel roasted profile. When shaken vigorously with ice, the tea aerates, creating a layer of light foam and releasing a lively fragrance. Comparatively, it will be much more refreshing and light that when using espresso, with less crema and punch.
Brew: Steep 4 Tbsp. hojicha leaves in 2.5 oz. of 212°F water for 2 minutes.
Combine: Strain the hojicha into a cocktail shaker (or mason jar). Add 1 tsp. cane sugar syrup* and fill with ice.
Shake: Shake vigorously for 10 seconds.
Serve: Strain into a chilled coupe or glass.
*Simple syrup: see recipe at the bottom of the page.
*Simple syrup: Recipe
Use your sugar of choice and mix 1:1 with water. For the Hojicha recipes above, we recommend raw, brown sugars to add a molasses note to match the roast of the tea.
- Boil ½ cup of water.
- Add ½ cup sugar and stir on low heat until fully dissolved.
- Bottle and store in the fridge for up to 6 months.
A New Taste for Classic Teas
There is profound complexity hidden within the leaves of Japanese green tea. From a sensory perspective, we believe each variety offers a unique, engaging experience that rivals a fine wine, aged spirits, ginjo sake, or other connoisseur favorites.
We invite you to try these simple recipes as a chaser or as the main event of your next happy hour.
See if tea's complexity and elegance don't surprise you.
Kampai!
