Hojicha with Milk
Bancha | Green Tea

Hojicha with Milk

This recipe combines the comforting roasted fragrance of hojicha with the soft creaminess of milk. Use your favorite milk, and adjust amount to fit your preferences.
  1. 1. Measure the leaves
    6 tbsp. (15g / 0.53 oz)
    Add tea leaves to a kyusu or teapot.
    Silver tablespoon filled with dried rolled Ippodo Hojicha premium roasted Japanese green tea leaves - Hojicha with Milk
  2. 2. Add hot water
    200 mL (6.8 oz) 100°C (212°F)
    Pour boiling water to cover tea leaves.
    Pouring hot water from silver kettle into white Hakuji ceramic Ippodo Tea Co. Japanese kyusu teapot - Hojicha with Milk
  3. 3. Brew
    1+ minutes
    Brew without stirring or disturbing the tea leaves.
    Ippodo Tea Co. white Hakuji ceramic kyusu teapot set beside orange clock timer on white table - Hojicha with Milk
  4. 4. Pour into mug, then add milk
    Milk to taste
    Use a warmed or cold milk option of your choice. Enjoy!
    Pouring milk on top of amber Hojicha roasted green tea from white Hakuji ceramic (kyusu) teapot into white porcelain Japanese teacup - Hojicha with Milk
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Tips from recipe visitors

Sarah

I like having milk in my hojicha on colder mornings. I use a milk frother to make the milk warm and frothy!

Bancha for Hojicha with Milk

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