As the air turns crisp, we start craving hojicha. Hojicha, made by roasting tea leaves to bring out their savory aroma, pairs well with the rich, roasted flavors of autumn.
For this recipe, we've paired our single-origin Yabukita Stick Hojicha with stone-roasted Beni Haruka sweet potatoes, known for their creamy texture. The toasty skin of the slow-roasted Beni Haruka complements the roasted aroma of the hojicha, while the tea refreshes the palate, enhancing each subsequent bite. This pairing is perfect for a snack or breakfast.
Recipe: Creamy Baked Sweet Potato with Aromatic Yabukita Stick Hojicha
The characteristic roasted aroma of hojicha is best brought out by brewing with hot water. To achieve a fragrant cup, use high-temperature water for a short steeping time, as longer steeping can result in bitterness.
What You'll Need
・ Stick Hojicha tea leaves: 4g
・ Water (first infusion): 100°C, 120ml
・ Water (second infusion): 100°C, 120ml
Brewing Method
1 / First Infusion
Pour 120ml of 100°C water over the tea leaves in the teapot. Let it steep for 30 seconds, then pour into a cup. Enjoy with a bite of baked sweet potato.
2 / Second Infusion
For the second infusion, pour 120ml of 100°C water into the teapot. Let it steep for 20 seconds before pouring into a cup. Your tea is ready.
TEA TALK
Hojicha, created by roasting Japanese green tea to bring out its savory flavor, is low in caffeine and easy to drink, making it enjoyable at any time of day. Our rare single-origin hojicha is made by roasting only the stem parts of the tea leaves, resulting in a stick hojicha with a subtle sweetness and clean taste that's truly delightful.
