NO. 313 光悦 (KOETSU) Organic Ceremonial Reserve Hojicha Powder

A spring breeze in the shade. For your day off.

Tasting notes

White tea, white flower, spring breeze, fresh, light.

Mind

Relaxed and unhurried. Time passes before you notice. Best alone, on a day off with no plans. Where RIKAN feels like clear river water, KOETSU feels like a cool breeze. Where KIGARE is autumn sun, KOETSU is spring shade.

Body

Fresh and light, with nothing heavy left behind.

How to serve

Best as an oat milk latte (see recipe).

Pairing and setting

Unagi (grilled eel) and creamy salads like coleslaw. Not a match for wheat-based sweets such as cookies and biscotti. A window seat at a café, or anywhere shady and relaxing where you can feel a breeze.

How it is made

NAKAI White Tea Hojicha. A hojicha with the delicate, floral character of white tea, not the dark roast most people expect.

Recipe

KOETSU is best with oat milk. 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