How to Make Hojicha Powder

This recipe creates a small, concentrated serving with a warm roasted character. Starting with the precise ratio makes it easier to adjust future bowls according to your preferred strength.

Hojicha powder ratio and water temperature

For the most repeatable result, measure the powder by weight and use a kettle or thermometer to check the water temperature. You will also need a bowl with enough room for the whisk to move freely and a bamboo chasen.

While the amount of water can eventually be adjusted to taste, begin with the full 1 gram to 70 milliliter ratio. Changing several variables at once can make it difficult to know whether the difference came from the quantity of powder, the water, or the whisking time.

How to make hojicha powder step by step

1. Measure the powder. Place 1 gram of hojicha powder into your bowl.
2. Heat the water. Bring 70 milliliters of water to 170°F, or 77°C.
3. Add the water. Pour it into the bowl over the measured powder.
4. Whisk in a Z pattern. Move the chasen briskly back and forth rather than stirring in a circle. Continue for 15 to 20 seconds.
5. Serve promptly. Drink the whisked hojicha directly from the bowl or use it immediately as a base for another preparation.

Keep the whisking motion controlled and relaxed. The goal is to disperse the powder evenly through the measured water. Avoid pressing the bamboo tines firmly against the bottom of the bowl while you move the whisk.

Hojicha is a Japanese green tea made by roasting teas such as sencha or kawayanagi, according to the Japanese Ministry of Agriculture, Forestry and Fisheries. With powdered hojicha, the preparation method is different from placing loose leaves in an infuser. The powder goes directly into the bowl and is whisked into the water, as directed in Isshiki’s hojicha preparation method.

How to make iced hojicha or a hojicha latte

The same 1 gram and 70 milliliter whisked base can be adapted without changing the initial method. Isshiki lists hot, iced, and milk based latte servings among the ways to prepare its hojicha powder.

Iced hojicha

Prepare the hojicha base with 170°F water and whisk it for 15 to 20 seconds. Add ice to a separate glass, then pour the freshly whisked hojicha over it. If you prefer a more concentrated flavor after adding ice, adjust the final amount of additional water rather than shortening the whisking time.

Hojicha latte

Whisk the same base, then add your preferred warm or cold milk gradually until the drink reaches the flavor and texture you enjoy. For an iced latte, place ice and milk in a glass before pouring the whisked hojicha over the top. Isshiki’s café menu includes powdered hojicha in both latte and usucha style preparations, showing how the same powder can be served with milk or water.

There is no need to change the initial water temperature when preparing the base for these variations. Keeping the core recipe consistent gives you a clear starting point while you adjust the final amount of ice or milk to taste.

Cleaning your chasen after hojicha

Rinse the bamboo whisk with warm water soon after preparing your drink. Once it is clean, leave it to air dry upright. These care steps are recommended for the Isshiki Bamboo Matcha Whisk to help preserve its shape.

If your first bowl tastes lighter or stronger than expected, return to the measured 1 gram and 70 milliliter recipe before making small adjustments. Check the water temperature and complete the full 15 to 20 seconds of Z pattern whisking each time. A calm, consistent method makes it simpler to find the preparation that suits your cup.