This hōjicha powder is used by SUGOi Sweets when making hojicha ice cream, bonbons, and chocolate bars. It is perfect for lattes, baking, and other culinary adventures.
Information: Source: Uji, Kyoto, Japan Best Before: Use as quickly as possible. Storage: Store in a cool dark place. Frequent opening of the bag will result in loss of flavor.
Latte Preparation: 1. Measure 6 g tea powder. Shift with a tea strainer (to prevent clumps) into a chawan (matcha bowl). 2. Bring water to a temperature of 80℃ / 176°F. 3. Bring 3/4 cup / 177 ml of milk (whole cow, oat, etc.) to a temperature of 80℃ / 176°F. 4. Pour 30 ml of water into the chawan with tea powder. 5. Whisk hojicha powder to create a paste. 6. Froth milk to desired amount. 7. Pour hojicha paste into drinkware, followed by frothed milk. 8. Sweeten as desired. 9. Enjoy!
❖ Try different techniques to discover your favorite.