Hojicha Cortado Japanese Tea (Printable version)

A smooth fusion of roasted Japanese hojicha tea with creamy steamed milk, creating a balanced and silky beverage perfect for any time of day.

# What You'll Need:

→ Tea

01 - 2 teaspoons hojicha loose leaf tea or 1 hojicha tea bag
02 - ½ cup water, just below boiling (approximately 195°F)

→ Milk

03 - ½ cup whole milk or plant-based milk alternative

# Directions:

01 - Heat water to just below boiling, approximately 195°F.
02 - Add hojicha tea leaves or tea bag to a teapot or infuser. Pour hot water over the tea and steep for 2 to 3 minutes. Strain or remove the tea bag.
03 - While the tea steeps, steam the milk until hot and frothy. If you do not have a steamer, gently heat milk on the stovetop and whisk until frothy.
04 - Pour the brewed hojicha into a heatproof cup, approximately ½ cup.
05 - Add the steamed milk in equal proportion (approximately ½ cup), holding back the foam with a spoon, then spoon the froth on top if desired.
06 - Serve immediately.

# Expert Advice:

01 -
  • It's the rare drink that feels both grounding and elegant without any fuss or pretension.
  • Hojicha's gentle roasted flavor won't fight with milk the way darker teas sometimes do, creating something genuinely soothing.
02 -
  • Hojicha leaves are tender and over-steeping them (more than 3 minutes) makes the tea taste flat and slightly bitter, so set a quiet timer if you tend to get distracted.
  • The magic of a cortado is the equal ratio—too much milk drowns the tea's character, and too little tea makes the whole thing feel unbalanced and one-dimensional.
03 -
  • Keep your hojicha in an airtight container away from light and strong spices—it absorbs flavors and loses its delicate roasted character quickly.
  • If the first sip ever tastes slightly bitter or harsh, your water was too hot or your tea steeped too long; dial it back next time and you'll find the gentle sweet spot.
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