Hojicha with Milk

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

Bancha using this recipe:

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