Houjicha Recipe

Steps

If using a bamboo chasen, run warm water over the tines before whisking to soften the bamboo.
Sift 5–6g of houjicha powder into your bowl.
Pour 50–60ml of water at 90–95°C and whisk in an M or W motion for 20–30 seconds until frothy.
Add ice to your glass, then pour in 100–120ml of milk.
Top with the whisked houjicha. Serve without sweetener to let the natural warmth and roasted character of the tea come through.

Notes

If using a bamboo chasen, run warm water over the tines before whisking to soften the bamboo. This takes only a few seconds and helps the whisk perform better and last longer.
Sifting prevents clumping and ensures a smooth, even texture.
Houjicha can withstand higher water temperatures than matcha — 90–95°C brings out its roasted depth without bitterness.