NO. 311 榛摺 (HARIZURI) Organic Specialty Hojicha Powder

Sacred water from Usuki, Oita. NAKAI Executive Line.

Tasting notes

Soft water, smooth, delicate, clean, earth.

Mind

The most meditative tea in our collection. The first sip takes you down, deep and quiet, like diving into deep blue water. The next sip opens up wide, like looking down at the earth from the sky. Deep focus, like being in the zone.

Body

Light, soft, and smooth. Easy to miss at first, like very good water, but hard to forget.

How to serve

Best as an oat milk latte (see recipe).

Pairing and setting

Quiet time alone, for meditation or deep focus.

How it is made

NAKAI Usuki Soft Water. Grown in Usuki, Oita, a mountain area with big swings between warm days and cold nights. Usuki’s soft, mellow water has supported the local brewing of miso, soy sauce, sake, and shochu for centuries. That same soft water shows in the delicate character of this tea.

Recipe

HARIZURI 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