NO. 301 黄枯 (KIGARE) Organic Specialty Hojicha Powder

A Japanese autumn picnic in the forest.

Tasting notes

Green, wood, tree, soft roast, light stem.

Mind

Like shinrin-yoku (forest bathing) on an autumn day: soft sunlight through the leaves and birds singing around you. Relaxed and pleasant. Where KORO tastes like a campfire, KIGARE tastes like gentle autumn sun.

Body

No strong quirks. Easy to drink cup after cup.

How to serve

Made for oat milk. Best as an oat milk latte (see recipe).

Pairing and setting

Take it out to a city park, like Central Park, on a sunny day. A tea for good weather and a good mood, not for rainy days.

How it is made

NAKAI Green Hojicha. Organic. Brown in the cup, but green in taste: a roasted tea that keeps the fresh character of green tea, with a light note from the stems.

Recipe

KIGARE is best as an oat milk latte. Hojicha espresso follows the same 1:8 ratio as NAKAI matcha espresso.

1. Oat Milk Latte

• Hojicha espresso: 45 g (5 g hojicha powder + 40 ml water)
• Oat milk: 100 g

1. Add 40 ml water to 5 g hojicha powder and whisk with a chasen (bamboo whisk) to make hojicha espresso.
2. Warm the oat milk.
3. Pour the oat milk into the hojicha espresso.

2. Milk Latte (Dairy Milk)

• Hojicha espresso: 45 g (5 g hojicha powder + 40 ml water)
• Milk: 120–150 g (adjust to taste)

1. Add 40 ml water to 5 g hojicha powder and whisk with a chasen (bamboo whisk) to make hojicha espresso.
2. Warm the milk.
3. Pour the milk into the hojicha espresso.

Details