Hojicha Powder

I haven’t traditionally enjoyed hojicha, but I figured I might as well try this one from the TTB. I’m glad I did because I’m actually enjoying it whisked up in milk and sugar. The flavor is roasty without tasting burned. There’s a little bit of bitterness at the end of the sip, but it’s not too bad. This was nice!

I love Hojicha. Like Darjeeling, it is the black duck of its family type. (Black sheep? Maybe I’m mixing up Duck Duck Grey Duck.) I want to run a tea info session and introduce it and watch people’s eyes bulge when they realize they are drinking green tea. Especially those who think all green tastes like grass. sadface I used about 1tsp of powder and mixed with water that was 150 F. And then mixed in about 8 oz of oat milk. It’s a bit silty but I have yet to have a Hojicha latte that isn’t. I kinda like it like that anyway. The roasty toasty notes are so good. I accidentally tried it cold and that was good but having it hot is way better.

This is a lazy tasting note, but… I made hojicha caramel apples!

Basically this past weekend I made caramel apple including making my own caramel from scratch using Hojicha Powder!! I just made the caramel like normal and then whisked in about a tablespoon of hojicha powder right at the end under the caramel was smooth again. The deeply toasty nutty flavour of the hojicha comes through very clearly and compliments the tart apple and rich caramel while also offsetting some of the sweetness!

Photo: https://www.instagram.com/p/CVdDzbbgXYf/

(Not a great photo, but a photo nonetheless!)