Served Chilled Hojicha Brew
When summer light softens the wooden beams of my kitchen, I think of hojicha cooled and served with quiet reverence. As a child I remember my grandmother placing a simple brown teapot on the table after a long afternoon in the fields. The roasted leaves filled the room with a warm, nutty scent that seemed to hold the whole day together. This chilled hojicha is my way of keeping that memory alive while offering a gentle refreshment to family and friends. Hojicha is a roasted green tea. The roasting changes the character from grassy to toasty, drawing out a soothing warmth that is both savory and slightly sweet. It carries umami in a subtle way, the kind that sits pleasantly on the palate and invites slow sipping. Served chilled, the tea becomes a calm, clarifying presence, perfect for seasons when we seek coolness but also comfort. This recipe honors Washoku principles: simplicity, seasonality, and harmony. We use good water, freshly roasted leaves, and patience. The process is small and deliberate: a controlled heat, a measured steep, and a gentle cooling. Each step is a chance to practice gratitude for the ingredients and mindfulness in the act of making. Take your time. Good flavor asks us to slow down. Bring attention to the aroma as it rises, to the colour of the tea as it deepens, and to the way a chilled sip settles into the body. This is not merely a drink. It is a quiet ritual that respects nature and the hands that brought these leaves to us.
Total time
25 min
Servings
4
Difficulty
easy
Prep
10 min
Cook
15 min
Market list
Ingredients
Method
Instructions
Prepare your space. Place a small kettle, a teapot or heatproof pitcher, a fine strainer, and a bowl of ice near your work. Rinse your teapot with warm water to welcome the leaves. This is a moment to be present.
Bring the water to a gentle simmer. We are looking for small bubbles rising and soft steam, not a violent boil. Treat the water gently so it treats the leaves gently. For 1.0 L use water just under full rolling boil, roughly 90 to 95°C if you have a thermometer.
Warm the teapot briefly with a few tablespoons of hot water, then discard that water. Add the 12 g of hojicha to the teapot. Notice the roasted aroma as the warm air meets the leaves. It should be nutty, warm, and reassuring.
Pour the hot water evenly over the leaves. Listen to the soft sound of water meeting tea. Steep for 30 to 45 seconds. Hojicha extracts quickly; a short steep keeps the cup clean and allows the roasted notes to shine without bitterness.
Strain the tea into a heatproof pitcher. Taste a small spoonful for balance. If you prefer a second, lighter infusion, return the leaves to the teapot and steep again for 45 to 60 seconds with slightly cooler water.
Flash-chill the brewed tea. Prepare a larger bowl and fill it with the ice cubes. Place the pitcher of hot tea into the ice bath and stir gently. The goal is to cool the liquid quickly to preserve the bright roasted aroma. The colour will shift to a warm amber as it cools.
Sweeten gently if desired. Add honey or mizuame one teaspoon at a time, stirring until dissolved. Taste with mindfulness. Hojicha is naturally soothing without sweetening, so modest additions are often best.
Serve chilled. Pour into cold glasses, using a fine strainer if needed. Garnish each glass with a thin strip of yuzu or lemon peel and a small pinch of toasted rice or hojicha crumbs for texture and aroma. Observe the balance of color and garnish before offering.
Savor slowly. Hold the cup, breathe in the roasted scent, and take small, respectful sips. Let the coolness and gentle umami settle. This is the reward of patience.
Kitchen whispers
- ✦Hiro's Notes on Harmony: Use freshly roasted hojicha when possible. The aroma is the heart of this drink and will fade with time.
- ✦Hiro's Notes on Harmony: If you prefer a lighter, cleaner taste, use a 30 second first steep and reserve a second infusion for a milder batch.
- ✦Hiro's Notes on Harmony: To keep clarity, strain with a fine mesh and chill quickly. Rapid cooling preserves aroma and prevents dulling of flavor.
- ✦Hiro's Notes on Harmony: We eat and drink with our eyes first. Chill your glasses and choose simple garnishes that reflect the tea's color and season.
Nutritional glance (per serving)
2
Calories
0 g
Protein
0.5 g
Carbs
0 g
Fat
0 g
Fiber
Ishi no ue ni mo sannen (Three years on a stone). This proverb reminds us that patience brings reward. You have taken deliberate, caring steps to brew and chill this hojicha. The quiet time you spent is part of the flavor. Sit, sip, and let the gentle warmth of roasted leaves and the coolness of the glass bring peace.
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