For some time now, matcha has not been the only tea powder on the international market. In fact, from Japan, hojicha, the roasted Japanese green tea, has arrived in US as well. I told you about it when I proposed the recipe for hojicha latte, a kind of cappuccino prepared in a practical and quick way thanks to these ground tea leaves. If you want to know more about it you can go into it here
I am coming back to tell you about it because, thanks to the seminar on Japanese pastry organized by Jetro Milano on the occasion of Identità Golose 2019, I discovered that this tea is one of the latest trends in Japan. And not only there. Chef Takashi Ochiai of the Barcelona pastry shop of the same name in his workshop has long been creating desserts based on hojicha, from sponge cake to tiramisu, ice cream to ganache, and pannacotta, which he serves with yôkan and whipped cream. She explained that consumers are increasingly health-conscious, and tea, considered a healthy ingredient, is in high demand.
For pannacotta, “initially I used leaf hojicha infused in milk,” the pastry chef explained, “but this solution is more convenient and the end result better. Indeed, the powder allows for more immediate and practical use, not only in its preparation as a beverage (as I had mentioned to you at the World Tea Expo, where I first saw hojicha in powder form) but also in its culinary use. This is interesting news for chefs and pastry chefs, but also for bartenders and bar owners who want to expand their offerings but without overcomplicating their lives.
Taste of hojicha powder
The success of hojicha is understandable not only for its convenience but also for its flavor. I always considered this tea little because I was used to tasting products that had too much of a marine note for my taste. All the powdered offerings I have tasted so far, however, have always been pleasant discoveries. The notes that prevail are those of cocoa and dried fruits, particularly hazelnuts. On the palate it is smooth, sweet, not at all astringent. Imagine a barley coffee, but much more flavorful and enveloping.
A flavor that bonds well with that of milk in both drinks and sweet preparations, as we have seen.
Why is hojicha so successful?
Convenience and taste are certainly two important elements behind the popularity of hojicha powder. Sure, the color is less inviting than the bright green color of matcha, but the roasted tea has another interesting feature. Unlike matcha, hojicha is in fact low in theine. This is due to the roasting process that reduces the theine and catechins, which are responsible for the tea’s bitter taste. It can therefore be enjoyed by anyone, including children.
Last but not least, it is a highly versatile product. In addition to the uses suggested by Chef Ochiai, hojicha powder can be used to make jams, candies, syrups, chocolate bars,… room for imagination!
Returning to the subject of practicality, there is an “espresso hojicha,” ground to fit in classic espresso machines.
Where can Hojicha tea be purchased?
In US it is not very difficult now to find hojicha, even in a powdered version. You can ask at your local tea store or on sites that specialize in online tea sales.
Hojicha Pannacotta
If you would like to try making pannacotta with hojicha tea, Chef Ochiai left us the ingredients for his recipe at the Jetro seminar:
- 10 g of hojicha powder
- 9 g kanten powder (similar to agar agar)
- 500 g of milk
- 200 g of liquid cream
- 188 g of sugar