A step-by-step guide to preparing and enjoying hojicha latte—a modern tea ritual for moments of calm.
This ritual offers a contemporary interpretation of Japanese tea using roasted hōjicha, while drawing on the spirit of Chadō. With its deep aroma and mellow warmth, this practice invites you to slow down, engage the senses, and reconnect with yourself through a simple act of preparation.
You will need
Tea
Finely milled roasted hojicha powder (not loose leaf). Try our Premium Hojicha – For the Nostalgic.
Essentials
- Katakuchi Chawan (matcha bowl with a spout)
- Natsume (tea caddy)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Chafurui (tea sieve)
- Chakin (tea cloth)
- Milk (dairy or plant-based)—heated (not boiled) for hot latte, or cold for iced latte
You can also use a curated set like our Matcha Latte 10-piece Ritual Set – Cream Crackle which has all the essential tools, plus holders for each of these tools, and a bamboo mat—all housed in a custom wooden box.
Optional
- Latte cup
-
Sweetener (e.g., honey, maple syrup, kuromitsu)
- Ice cubes, for iced latte
- Yuzamashi (water cooling vessel, e.g., Yuzamashi – Deep Charcoal)
- Kensui (waste water bowl) or an extra bowl
Prepare your space and mind
Choose a clean, quiet space with natural light and minimal distractions. Sit comfortably and take a moment to settle your breath and bring your focus to the ritual ahead.
Lay out your tools with care.
If using our Matcha Latte 10-piece Ritual Set, begin by opening the paulownia wood box and rolling out the bamboo mat—evoking the feeling of tatami in a traditional tea room. Place each tool thoughtfully on the mat.
Warm the bowl and whisk
Boil fresh water, then pour about 250–300 ml into your Yuzamashi (if using). Let it cool slightly—to around 80°C (175°F)—the ideal temperature to highlight umami and avoid bitterness.
Pour about half of the warm water into the Chawan (matcha bowl). Swirl gently to warm the bowl, then dip the Chasen a few times to soften its tines.
Discard the water into a Kensui or separate bowl, and wipe the bowl dry with the Chakin (tea cloth).
Add hojicha powder and hot water
Using the Chashaku, scoop about 4-5 heaping scoops (approx. 3-4g) of hojicha powder. Using the Chafurui (tea sieve), sift the hojicha powder into your bowl to prevent clumping.
Gently pour in around 30-40 ml of the prepared water.
Whisk with intention
Hold the Chasen upright and whisk briskly in a light, vertical motion from the wrist. Release tension and allow the movement to become rhythmic—focused, yet relaxed.
Whisk around 20-30 times, until a fine layer of froth forms. Then slow your movement and shift into a gentle zigzag pattern to blend the matcha evenly.
To finish, trace a small “O” shape and end at the center of the bowl.
Pour the milk
Pour around 100ml of the prepared milk gently into your latte cup. For iced latte, add ice cubes.
Combine and enjoy
Pour the whisked hojicha gently into your chawan, watching the colors bloom and swirl.
Sit back. Breathe in the aroma. Sip slowly. Let the flavor bring you into the present.
Clean your tools
Rinse the chasen in warm water. Gently wipe your bowl and tea scoop.
Return your tools to their place with care. The ritual ends, but its quiet presence stays with you.
