Toasted, dry and gently bitter, this is Hojicha stretched into a long cold drink without losing its roasted character. Grapefruit peel lifts the aroma; tonic adds a clean bitter edge.
WHAT YOU NEED
6 g Hojicha 300 ml cold filtered water
Ice
Chilled tonic water, to taste
2 strips of grapefruit peel
HOW TO MAKE IT
1. Add 6 g Hojicha to 300 ml cold water.
2. Cover and refrigerate for 4–6 hours.
3. Strain the tea completely.
4. Fill two glasses with ice and divide the Hojicha between them.
5. Add tonic water to taste. Start with a small amount so the tea remains the main flavor.
6. Twist a strip of grapefruit peel over each glass to release the oils, then add it to the drink.
BESIDE THE GLASS
Try it with toasted sesame crackers, roasted nuts, a simple cheese toast or something lightly smoky. It also works well on its own before dinner.
SERVING NOTE
Choose a tonic that is not heavily sweetened or strongly flavored. The best version stays dry: roast first, gentle bitterness second, grapefruit only in the aroma.
