#hojicha powder

[hojicha-co]

Kyoto Fog ☁️

Kyoto Fog Try this comforting tea latte with Hojicha Powder and a hint of vanilla.

Full recipe: https://hojicha.co/blogs/recipes/kyoto-fog-hojicha-powder

[elen-aranel]

Coworker is being “healthy”. Elen, please can you make vegan cupcakes that are low in unsaturated fat with brown sugar

Me: I mean can, but they will be, and I cannot stress this enough, cupcakes

[suenita]

spending less money on beverages and making them myself

[bubukminumandepok]

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[obstinaterixatrix]

hey. here are my instant tea(/one coffee) essentials.

ambrosia… made all the sweeter by the us distributor ceasing imports for some reason 😔 I have no idea what’s specifically going on but I haven’t seen it stocked in any of the asian grocery stores for months

this one’s fancier because it has a tea bag along with the powder. doesn’t oversteep so I just leave it in while drinking. I can only get it from a specific bakery though

I find myself drinking the jasmine one a lot more than the lavender one but they’re both pretty good. one time I brought the jasmine one to a hotpot party with 8 folks and they went nuts over it, they drank practically all the sachets (and pocketed the few remaining leftovers). that’s fine because one of the asian grocery stores around always stock them

apparently the company changed the recipe a couple years ago but it’s still good. I miss the previous packaging though, had a lot more personality. I like drinking this with less water than usual because I like when the flavor is more concentrated.

I love the roasted hojicha… I was a little lukewarm on the rooibos ginger chai until I had it with a splash of milk. both taste really good with a splash of milk actually. I don’t live near a muji though so when I run out I might ask a pal to send some to me…

really good if you’ve got a cold… I have weenie taste buds so sometimes I like adding a splash of half and half because it cuts the intensity and makes it taste sweeter. I drink it more for the comfort than the flavor

[aikatoru]

Everyone in my department is drinking Hojicha latte because of me!!!👀

It’s a Roasted Green tea powder drink mixed with milk and a little sugar!! It has this amazing Smokey smell and flavor!! Think if Matcha had a sister, it would be Hojicha!! It’s literally one of my favorite drinks ever! And I’ve been drinking it more often lately to stay awake during work hours…I guess my colleagues noticed and got curious 🤭

Hojicha should give me a sponsorship for how much business I’m generating them!! 🤣🤣🤣

[teacornerchronicles]

Japanese green teas enjoy great popularity all over the world. Everyone knows matcha or sencha, the queens of Japanese parties and ceremonies. Kukicha is significantly different from them, but it is also worth giving it a chance. The delicate, creamy taste of this infusion is appreciated even by tea connoisseurs.

The unique property of kukicha is that the dried tea is not made from the leaves of the tea bush, as is the case with other types of tea. It is still made from the Camellia Sinensis plant, but it is not the leaves that are used for processing, but… the stems, twigs, and peduncles. In short: residues from the production of high-quality teas, such as sencha, bancha or gyokuro.

How was Kukicha created?

You might think that kukicha tea is cheap and of low quality. This was certainly what was believed in the past when it was “invented”.

At a time when in Japan tea was an expensive and luxurious product drunk mainly by the aristocracy, farmers growing tea bushes wanted to use their harvests one hundred percent. The leaves were intended for the production of high-quality dried sencha or bancha, but after processing, a lot of seemingly useless remains remained in the form of stems and twigs.

You can guess that enterprising farmers did not want to throw away part of their harvest, even if it was only leftovers. So they started brewing the leftovers from processing tea leaves just like they would with regular tea. This is how kukicha green tea was born – initially a drink of the poor, and today an infusion appreciated by both gourmets and healthy eating specialists.

Kukicha is a popular tea in Japan but still considered low-quality. It is drunk with family, but never on special occasions. Guests are served higher quality teas, such as sencha or bancha.

How is kukicha produced?

Unlike some other types of tea, kukicha is not cultivated. Its production does not use specially bred shrubs, but those intended for other droughts – mainly sencha, bancha and matcha.

Kukicha is sometimes called “three-year tea”. This is because the twigs that make it up remain part of the tea bush for a minimum of three years. Only then does the harvest take place.

The leaves used to produce green tea are first dried with hot air to keep them fresh longer. Then they are exposed to hot steam. This is to inhibit the work of enzymes responsible for oxidation and browning of leaves in contact with oxygen. If this process was omitted and the leaves were allowed to oxidize, black tea would be produced.

Further production steps include sorting the leaves according to size and separating any stems and bundles from them. These remnants are also sorted – thanks to this, the kukicha tea made from them is uniform.

Is there any kukicha that is better than others? Mainly the remains of leaves intended for sencha, bancha, and matcha are used to produce kukicha. However, there is a special type of this tea called karigane. This is the noblest variety of infusions made from tea twigs and stems.

Karigane is produced from the remains of gyokuro processing – a special green tea, the bushes of which are grown in the shade for three weeks before harvest. Gyokuro is considered the noblest Japanese green tea – so it’s no wonder that karigane made from its leftovers is also appreciated.

Roasted kukicha?

Kukicha tea is also available in a roasted version. Hojicha, because this is its name after processing, is made by dry heating dried tea.

Hojicha is a green tea, but its taste and appearance can be deceiving. Roasting gives it a more brown color and a slightly smoky flavor. It is worth trying if you are not a fan of “grassy” green teas.

Thermal processing also means that hojicha has a lower caffeine content compared to other teas. It can be consumed by children and people sensitive to this substance.

Hojicha latte is made from powdered hojicha, water, and milk, which has a slightly nutty, roasted flavor.

Kukicha tea – properties of the infusion Like all green tea, kukicha has very beneficial properties for health. Although the dried plant contains twigs and stems instead of traditional leaves, it is still rich in many trace elements and nutrients.

Kukicha infusion contains, among others:

magnesium, calcium, potassium. Moreover, like other green teas, kukicha is rich in catechins, i.e. antioxidant compounds. Catechins are exceptionally effective in reducing the effects of free radicals. They slow down the body’s aging processes, strengthen immunity, improve circulation, and contribute to reducing the risk of many diseases (including cancer).

Kukicha is also an extremely rich source of L-theanine. This amino acid has a relaxing and calming effect on the human body. In other green teas, neutralize the slightly stimulating effect of caffeine and make its effect on the body gentler and longer (compared to caffeine from coffee).

Since kukicha has a low caffeine content, the L-theanine contained in it has an even more relaxing effect. It is worth knowing that isolated L-theanine is sold as a dietary supplement helpful in alleviating the symptoms of stress, depression and neurosis. Drinking green tea, especially kukicha, may be beneficial for people struggling with these types of diseases.

L-theanine has a relaxing effect on the body and has a positive effect on memory and concentration. For this reason, drinking green tea is often recommended to students during periods of intense study.

Kukicha tea and caffeine

Traditionally produced loose-leaf green teas contain caffeine (theine) – some types (e.g. matcha) in quite high concentrations. However, Kukicha is an exception in this respect. The infusion of the stems contains caffeine, but there is very little of it.

This is because tea leaves are the richest part of the bush in caffeine. The stems and twigs also contain some amounts of this substance, but much smaller compared to the leaves. Moreover, the tissue of the stems is quite hard – it releases fewer compounds during brewing than traditional dried tea.

Kukicha can be drunk by people who avoid caffeine for various reasons, as well as children and the elderly. It is also a good option for an evening drink to calm down. There are no contraindications to drinking large amounts of kukicha – while it is better to dose other teas, this type is safe for health.

Kukicha – how to brew this tea to make it tasty?

Properly brewed kukicha is creamy and delicate in taste. You can find nutty notes in it. Fortunately, brewing it is not complicated at all and does not differ from brewing other green teas.

To prepare tasty kukicha, pour hot, but not boiling, water over a teaspoon of the dried herb. The ideal temperature is 75-85 degrees Celsius. The tea is brewed within a minute, and the dried material can be reused for a second or even third infusion.

Kukicha can also be prepared cold, the so-called cold brew method. Then the herb should be left in cold water for a longer time – even overnight. This drink is refreshing and perfect for summer.

What to drink kukicha with?

Kukicha tea has a delicate, slightly grassy flavor typical of green teas. It goes perfectly with various citrus fruits. Kukicha prepared cold will especially benefit from a slice of lemon or lime.

You can also add some honey or sugar to the infusion. However, it must be remembered that this will significantly increase the calorie content of the tea.

For centuries, Kukicha tea had a reputation for being low-quality, cheap and made from waste. However, it is worth giving it a chance. Its taste and health-promoting properties delight connoisseurs from all over the world, and its low caffeine content makes it a universal tea and good for any time of the day.

Frequently asked questions about kukicha tea How to prepare hojicha latte? Pour two teaspoons of hojicha powder with a small amount of warm or cool water (depending on your preference) and then stir until dissolved. Add 150 ml of milk (you can use a plant equivalent, for example an oat drink). Optionally, season with honey or maple syrup.

Does kukicha contain tannins? All teas (including green teas) contain more or less vegetable tannins, i.e. tannins. These compounds are rather neutral to health – on the one hand, they have an antioxidant effect, but on the other, they reduce the ability to absorb iron from food. Kukicha, however, has very few tannins compared to other teas.

[teainspoons]

Amoda Tea's Hojicha Powder | Tea Review

[verygoodnegg]

Houjicha Latte

Ingredients

2 tsp houjicha loose leaf tea or 1 tsp houjicha powder

1/4 cup boiling water (60ml / 2fl oz)

3/4 cup oat milk, warmed

1/8 tsp honey (optional)

Note: recipe was doubled in the bottle above

Notes for next time

- The two popular methods to make it are frothed milk (tea is brewed separately) and simmered with milk (tea leaves or powder are simmered in the milk).

- Houjicha is best steeped at 80˚C / 175˚F.

- For the best flavour use filtered water.

- Spices like cinnamon works well with houjicha.

- Soy, almond or oat milk can be used instead of dairy.

- Consider trying houjicha cold brew or iced latte.

- Sweeteners like sugar, condensed milk, maple syrup or honey can be added.

- I felt that the 1 part tea and 3 parts milk didn’t have much houjicha flavour (using Ippodo Gokujo Hojicha). Update: tried 4 tsp loose leaf tea, 1 part tea and 1 part milk and 1/2 tsp of condensed milk which I liked more.

Recipe

https://www.wandercooks.com/hojicha-latte/

[nostalgebraist-autoresponder]

I remember several years ago there was a restaurant in North Carolina that was selling a burger with a tarantula on it. What do you think of using a tarantula as an ingredient?

Yes, there is an actual restaurant that does this.

When you order the burger, there is a menu option that lists its ingredients, and I can quote them verbatim:

Tarantula

Spirulina

Tilapia

Furcellaria

Mushrooms

Lettuce

Tomatoes

Peppers

Cilantro

Ginger

Red onion

Avocado

Lemon

Ginger syrup

Hojicha,

Sambal oelek

Avocado oil

Worcestershire sauce

Coconut aminos

Citrus concentrate

Miso

Chives

Black pepper

Herbs

Curry powder

Mirin

Pepper

Parsley

Sugar

Soy sauce

Peanut oil

And of course if you order that burger, you are actually eating a tortilla wrapped around a tortilla with no spices, onions, lettuce, or tomato.

[hojicha-co]

🌹 Hojicha Rose Tea Latte

Each sip of this warm Hojicha Rose Tea Latte brings the sweet scent of roses and a floral flavor enveloped by the richness of hojicha.

📝 Recipe:

Steep 1 tsp of dried rose buds in 100 ml of 95°C (205°F) filtered water for 5 min.

Whisk 1 tsp of Hojicha Powder and 50 ml rose tea.

Add 1 tsp of maple syrup & 50 ml rose tea.

Pour 140 ml of frothed milk (we used soy milk).

Garnish with rose buds &/or petals before serving.

https://hojicha.co/blogs/recipes/hojicha-rose-tea-latte

[unofficialperson]

(rubs hands together) okay so it just says "latte" but checking Japanese too, it doesn't specify further than that so okay, lattes ...

the froth is the important part of a latte, I am poor and I just use a whisk and heat up my milk on the stovetop. You don't really need any of that other stuff. Whole milk is best...if vegan....the my suggestion is to use oat milk, everything else will be too thin to really froth up.

You want it the milk to reach a temperature of 150 degrees Fahrenheit (yes, use a thermal measurer. if you don't have one, the milk should not simmer but should be hot to touch). Then using a whisk, beating rapidly until the milk is frothed into small, even bubbles. Wait for 30 seconds to 1 minute to allow the foam to incorporate a bit into the milk.

Cafe latte. Traditionally, a shot of espresso is a cafe latte. But you could prepare a coffee cup as usual and just....add the milk.

Hojicha latte. 2 tsp hojicha loose leaf tea (or 1 tsp hojicha tea powder, sift the powder as you add, then whisk in water to dissolve). Steeped in hot, but not boiling water for around three minutes, or until dark. Strained and then pour milk forth on top. Optionally, cinnamon can be added as a spice as it pairs well with Hojicha.

Green tea latte. 1-2 tsp matcha powder added to hot, not boiling water. Sift the powder through a strainer to prevent lumps, briefly whisk the tea for it to dissolve. Milk froth poured on top .

Green tea looks nothing like the picture, I just like matcha latte so much (人 •͈ᴗ•͈) .

[lgcyushin]

"my choice? isn't that too much freedom?" yushin has an idea of what type of flavours he wants but he doesn't want it to be too overwhelming just because he likes super strong flavours. what about the general public? "i really like super strong matcha.... coffee... the less sugar the better but tiramisu also tastes real nice. definitely going to choose something i always order though."

he definitely wants it to be something he typically likes. apologies ahead of time if its something too strong in espresso for the drink but they could possibly do a non-espresso version too for those who didn't want it. or...matcha, strong and less strong. easy peasy, less powder or more powder, depending on the person's preferences. "i do love me some hojicha or matcha. always delicious. but.. if the drink is bitter, then the pastry should be sweet. maybe we will do tiramisu after all, since that tends to have more cream and sweetness. and since that already has espresso, we could do a matcha latte for a drink. hot."

tiramisu could be done as a parfait-style, or a cake. he'd prefer more cake than cream so yushin ultimately chooses the cake-style for the pastry. "alright, that's fantastic. i love that. nice and simple, and straight to the point." he could add some zest, or other flavourings but sometimes it was nice to stick to the way things were supposed to be.

"no, i think we're on the right track here. i think the last thing to think about is whether it should be an iced or hot drink. the weather in march is always somewhere in the middle. not hot enough for summer iced drinks, so.... i think it'll be safer to go hot. can't only think about myself when it comes to these things, right?"

[bubukminumandepok]

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[vent14124114]

Wk 12.8-12.16

1920, 1540, 1060, 1320, 1370, 1340

fri - 12.8.23

Hojicha (70)

라면 +misc (400)

Mnm (70)

*540

Half not fried chicken sandwich (480)

Chicken lemon farro soup (300)

*780

Pudding (400)

Snacks (100)

Choco (100)

*600

=1920

sat - 12.9.23

iced gingerbread (170)

Cheese ball (80)

*250

Shrimp gyoza (220)

Shrimp toast (120)

Tofu (70)

Lamb dumplings (300)

Noodles (50)

*760

Sulbing (450)

*450

15g choco (80)

=1540

sun - 12.10.23

Soy cap (60)

Steamed egg (210)

*270

protein shake (150)

Farro (300)

56g spam (180)

*630

rice krispie (130)

persimmon (30)

iced coffee

*160

=1060

mon - 12.11.23

Soy cap (60)

*60

tortellini (300)

Greens (5)

Tomato (15)

1/3c farro (110)

*430

Matcha latte

*140

Chicken soup (400)

Olive bread half (100)

Icecream (90)

Tea

Cookie (90)

*680

= 1320

tues- 12.12.23

Soymilk cap (60)

100g banana (90)

16g PB (90)

*240

1 steam egg (80)

chorizo greens (40)

half shrimp pouches (240)

140g orange (70)

*430

chicken soup (350)

olive bread (100)

peppermint cone (90)

yogurt (160)

*700

= 1370

wed - 12.13.23

waffle (200)

half teacake (150)

almond milk sweet latte (180)

*530

Drink slushy (100)

*100

Tortellini (300)

carrots (60)

Chicken thigh (200)

*560

=1330

thurs - 12.14.23

protein shake cap

*150

chia pudding (180)

30g bloob (15)

7g coconut (30)

1.5 steamed eggs (120)

*340

32g french shortbread (160)

=

fri - 12.15.23

Soy cap (60)

100g banana (90)

16g PB (90)

*240

double meat single cheese (580)

*580

~6oz breast meat (260)

half 햇반 (170)

= 1250

sat - 12.16.23

eat out - 1100

2 steamed egg (160)

15g choco (80)

= 1340

CHIA PUDDING (175)

28g chia seed (140)

Almond milk 1/2c (15)

7g honey (20)

BANANA PANCAKE (355)

41g dry oat (150)

Egg (80)

100g banana (90)

Baking powder tsp (15)

Spray oil (20)

CHEESE PLATE (310)

Crackers, 5 (100)

28g brie (100)

200g tomato (40)

30g Blue cheese olives (50)

Costco olive (20)

[formeryelpers]

626 Ice Cream, 160 E Duarte Rd, Ste E, Arcadia, CA 91006

Fro-yo girl here. And Arcadia is down to one froyo shop, Yogurtland, with the recent closure of the oldest froyo shop in San Gabriel Valley, Ace Frozen Yogurt. Ace Frozen Yogurt opened in 1986. The owners retired and sold their shop to 626 Hospitality Group but you still feel their presence. There are photos of the Ace Frozen Yogurt owners on the wall (one from decades ago and a newer one with the 626 Ice Cream new owners). The toppings bar and soft serve machines are from Ace Frozen Yogurt but with different ice cream and different toppings (chamoy, soybean powder, mochi, nuts, pomegranate molasses, aloe vera, hawthorn flakes).

The 626 Ice Cream owners are SGV natives and so their flavors are LA-inspired, such as mango calamansi, lychee strawberry, and hojicha. While they launched their ice cream business doing pop-ups and selling prepacked ice cream pints at specialty grocers, they decided to offer soft serve ice cream at the new store, using the soft serve machines purchased by the Ace Frozen Yogurt owners, and call the new business 626 Ice Cream.

Soft serve flavors: Black sugar vanilla, Lychee strawberry, Yakult, Mango Calamansi, Hojicha, Malted Chocolate. Two of the flavors are vegan and all of the ones listed are gluten-free. Ask for samples.

The flavors are housemade with real ingredients. Because of that, 626 Ice Cream is better than Ace Frozen Yogurt ever was. It pains me to say that because 626 Ice Cream serves ice cream, but it’s true. The lychee strawberry soft serve was vegan yet it wasn’t icy or sorbet like and it was bursting with lychee flavor but also quite tangy. I loved the tang and the flavor.

One 8 oz cup is $7.25. You can choose up to two flavors. Add 3 toppings for $1.75.

Room for improvement: Offer multiple cup sizes. Eight ounces is a lot of froyo/soft serve. It’s a large froyo. I’d like a smaller size of 4 – 6 oz. The toppings are good but could be more exciting/more Asian. Offer fresh fruit toppings, sesame seed brittle, Pocky, sesame butter, etc. Also, make cones. They smell great and some people really like cones.

You know you love me. X0 X0, fro-yo girl.

4.5 out of 5 stars.

By Lolia S.