FBVK TEA SPACE

Ingredients :

• 4g hōjicha powder

• 30g 85–90°C water

• 120g milk of choice

• Ice

• Syrup to taste (we love 8-10g brown sugar syrup)

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Instructions :

1. Sift the hōjicha powder into a chawan (matcha or tea bowl).

2. Pour in the water and whisk using a chasen (a bamboo or resin tea whisk) until smooth and slightly frothy.

3. Prepare your glass—add ice, syrup, and milk.

4. Slowly pour the whisked hōjicha over the ice and milk.

• For that beautiful layered look, make sure the ice is stacked higher than the milk. Pour the hōjicha gently over the ice to keep the layers distinct.

5. Take a moment to admire the cozy, roasted gradient. Maybe snap a pic.

6. Stir and enjoy—the nutty, toasty flavor of hōjicha pairs so well with creamy milk and a touch of sweetness.