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Hojicha Powder OG+

Hojicha Powder OG+

$33.50 - $152.00
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Approx. no. serves:
17 per 100g Eco-Refill/Caddy; 83 per 500g Pack
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粉末ほうじ茶 (Hojicha Powder)

Kagoshima grown, Uji Kyoto milled 

JAS certified organic

Roasting green tea results in a change in both composition and flavour. The majority of caffeine is lost in the process, while on taste, the profile changes dramatically from cut-grass and marine notes to a nutty cacao. In this case, the ground version of hojicha is ideal for making lattes whether warm or iced - simply stir in water to make a paste then add milk alternative. What result will be reminiscent of horchata, chocolate and malted milks. 

Harvested from Kagoshima's autumnal flushes, the production makes the most of the the mineral rich "shirasu" volcanic ashy soils and cooler climate this time of year. Like its matcha (latte-grade) cousin, the dried tea leaves are transported to Uji, Kyoto for the expert millers to turn to fine powder.

An excellent low caffeine and naturally sweeter alternative for matcha lovers.

Appearance: fine, light brown powder
Liquor: when added to milk alternative - brown, frothy, creamy texture
Taste: when added to milk alternative - chocolate, hazelnut, horchata
Process: steamed, lightly fired, medium roasted, machine-ground

Preparation:
 
HOJICHA LATTE
  1. Sieve 1.5 tsp/6g of hojicha powder through a strainer into a large latte glass/cup
  2. Stir in a splash (approx 30ml) of 70C water to make a paste (should resemble melted milk chocolate)
  3. Heat 250ml milk alternative (soy, oat or almond) with steam wand to 70˚C
  4. Pour textured milk onto hojicha paste
  5. Garnish with a dusting of hojicha powder.

 

ICED HOJICHA LATTE
  1. Sieve 1.5 tsp/6g of hojicha powder through a strainer into a spouted tea bowl.
  2. Stir in a splash (approx 30ml) of 70C water to make a paste (should resemble melted milk chocolate)
  3. Fill a glass with ice cubes and pour in 250ml of milk alternative
  4. Pour hojicha into glass 
  5. Garnish with a dusting of hojicha powder.
 
BATCH PREPARATION (1L CONCENTRATE)
  1. Sieve 50g hojicha powder into a 1L jug.
  2. First add 100ml of 70C water, stir in to make a consistent paste.
  3. Add another 900ml of room temperature filtered water. Whisk to combine, ensuring there are no lumps.
  4. Refrigerate (recommend use within 3 days).
 
To make warm hojicha latte from concentrate
  1. Important: whisk/shake concentrate prior to use as hojicha powder will settle.
  2. Add 100-150ml hojicha concentrate to 150ml milk alternative
  3. Heat mixture to 70˚C (best with steam wand)
  4. Serve in a latte glass and garnish with a dusting of hojicha. 
 
To make iced latte from concentrate
  1. Important: whisk/shake concentrate prior to use as hojicha powder will settle.
  2. Fill glass with ice.
  3. Add equal parts hojicha concentrate and milk alternative
  4. Garnish with a dusting of hojicha. 
!