• Matcha: 1.5–2g (about 1 level teaspoon) Hot water: 80ml *If you prefer a weaker taste, use 120–170ml
• Recommended temperature: 70–80°C

1. Add 1.5-2g of matcha to a mug.
2. Add 80ml of hot water.
3. Whisk thoroughly with a bamboo whisk for about 20 seconds.
4. Add more hot water to taste and serve.

• Matcha: 2-3g
• Hot water: 50ml
• Cold water: 150ml
• Ice: As desired

1. Put 2-3g of matcha into a mug.
2. Add 50ml of hot water.
3. Whisk for about 20 seconds using a bamboo whisk.
4. Add ice and pour in cold water.
5. Stir lightly and it's ready.

• Matcha: 2-3g
• Hot water: 50ml
• Milk: 180-220ml (e.g., cow's milk, oat milk, soy milk)

1. Put 2-3g of matcha in a mug.
2. Add 50ml of hot water. (Add sugar to taste)
3. Whisk with a bamboo whisk until smooth.
4. Pour in warmed milk and serve.

• Matcha: 2-3g
• Hot water: 50ml
• Milk: 180-220ml (cow's milk, oat milk, soy milk, etc.)
• Ice: To taste

1. Put 2-3g of matcha into a mug.
2. Add 50ml of hot water. (Adjust sweetness with sugar to your liking.)
3. Whisk with a bamboo whisk until smooth.
4. Put ice in another mug and pour in milk.
5. Slowly pour the matcha over the milk, and it's done.

• Hojicha powder: 1.5-2g
• Hot water: 80ml
• Hot water (for finishing): 120-170ml
• Recommended temperature: 80-90°C

1. Put 1.5-2g of hojicha powder into a mug.
2. Add 80ml of hot water.
3. Mix thoroughly with a bamboo whisk for 15-20 seconds.
4. Add more hot water to taste, and it's done.

• Hojicha powder: 2g
• Hot water: 50ml *Can also use room temperature or cold water.
• Cold water: 150ml
• Ice: As needed

1. Add 2g of roasted green tea powder to a mug.
2. Add 50ml of hot water.
3. Whisk with a bamboo whisk until smooth.
4. Add ice and cold water, stir lightly, and serve.

• Roasted green tea powder: 2g
• Hot water: 50ml
• Milk: 180-220ml *cow's milk, oat milk, soy milk, etc.

• Add 2g of hojicha powder to a mug.
• Add 50ml of hot water. (Add sugar to taste and adjust sweetness)
• Whisk until smooth with a bamboo whisk.
• Pour in warmed milk.
• Stir lightly and it's done.

• Hojicha powder: 2g
• Hot water: 50ml *Can also be made with room temperature or cold water.
• Milk: 180-220ml *Cow's milk, oat milk, soy milk, etc.

1. Add 2g of hojicha powder to a mug.
2. Add 50ml of hot water. *Room temperature or cold water can also be used.
3. Whisk with a bamboo whisk until smooth.
4. Put ice in another mug and pour in milk.
5. Slowly pour the hojicha over the milk, and it's done.

• Matcha: 2g
• Hot water: 30ml (80℃)
• Sparkling water: 200ml (unsweetened, or sweetened to taste)
• Ice
• Lemon slices or lemon juice

1. Put 2g of matcha and hot water into a mug, then dissolve by whisking with a bamboo whisk or stirring with a spoon.
2. Fill a glass with plenty of ice, then pour in the dissolved matcha.
3. Pour in chilled sparkling water in several stages, stirring gently each time.
4. Finally, add lemon slices or lemon juice and it's complete. The sourness of the lemon and the flavor of the matcha pair well together.

• Hojicha powder: 2g
• Black tea bag: 1 (Assam or Ceylon recommended)
• Hot water: 100ml
• Milk: 150ml (Enjoy with your preferred milk, such as cow's milk, oat milk, or soy milk.)
• Honey or sugar: 1-2 tsp (optional)

1. Place a tea bag in a mug, pour hot water, and steep for 2-3 minutes.
2. Remove the tea bag, add hojicha powder, and dissolve well.
3. Pour in 150ml of warmed milk and stir lightly.
4. Adjust the taste with honey or sugar as desired, and it's ready.

• Matcha: 2g
• Hot water: 15ml (70°C)
• Chilled sake: 90ml
• Ice: 2-3 cubes (optional)

1. Put matcha and 15ml of hot water in a mug or small bowl, and dissolve thoroughly with a tea whisk or spoon until there are no lumps.
2. Add 2-3 ice cubes to a glass.
3. Pour in 90ml of chilled sake, add the dissolved matcha, stir lightly, and it's complete.

• Hojicha powder: 2g
• Rum (dark rum recommended): 40ml
• Water: 80-100ml
• Ice: Plenty
• Honey or brown sugar: 1 tsp (optional)
• Lemon or orange peel: As needed (optional)

1. In a mug, combine the hojicha powder and honey or brown sugar (if desired). Add 20ml of water and whisk thoroughly with a bamboo whisk or spoon until no lumps remain.
2. Fill a rock glass with plenty of ice.
3. Pour in the rum and dissolved hojicha. Slowly add the remaining water (60-80ml) and stir gently.
4. Garnish with a lemon or orange peel if desired, and serve.

• Matcha powder: 2g
• Banana: 1 (approx. 100g)
• Milk: 200ml (cow's milk, oat milk, soy milk, etc.)
• Ice: 50g (approx. 4-5 cubes)
• Honey: 1-2 tsp (to taste)

1. Combine the banana, milk, matcha powder, and honey in a blender.
2. Add ice and blend for 30–60 seconds until smooth.
3. Pour into a glass and serve.

Ingredients (for a 15cm round cake pan)

Crust

• Biscuits: 100g
• Butter: 50g *melted (unsalted or salted, as preferred)
• Filling
• Cream cheese: 200g (brought to room temperature)
• Heavy cream (35-47% fat): 150ml
• Granulated sugar: 70g
• Matcha powder: 8g
• Eggs: 2
• Cake flour: 15g
• Lemon juice: 2 tsp
• Vanilla extract: a few drops (optional)

1. Preheat oven to 170°C.
2. Place biscuits in a bowl or baking dish, crush them finely, add melted butter, and mix well. Press the mixture firmly into the bottom of the cake pan and chill in the refrigerator.
3. Place cream cheese in a bowl and mix until smooth.
4. Add granulated sugar, fresh cream, eggs, matcha, cake flour, lemon juice, and vanilla extract in order, and mix with a hand mixer on low speed.
5. Pour the batter into the cake pan and gently tap to remove air bubbles.
6. Bake in the 170°C oven for 40-45 minutes.
7. Once cooled to room temperature, chill in the refrigerator for at least 4 hours, or preferably overnight, to complete.

1. Preheat oven to 170°C.
2. In a bowl, combine egg yolks and 30g granulated sugar. Beat with a hand mixer (low to medium speed) until light and fluffy.
3. Add vegetable oil, then water, mixing well after each addition.
4. Sift in hojicha powder and cake flour together. Mix with a rubber spatula or whisk until no dry ingredients remain.
5. In a separate bowl, beat egg whites with a hand mixer (high speed). Gradually add 40g granulated sugar in three additions, beating until stiff, glossy peaks form.
6. Gently fold the meringue into the egg yolk batter in three additions, using a rubber spatula to scoop from the bottom of the bowl.
7. Pour the batter into the mold and gently tap it a few times to remove large air bubbles.
8. Bake at 170°C for approximately 30-35 minutes.
9. Once baked, immediately invert the cake to cool. Remove from the mold only after it has completely cooled.

Ingredients (yields approximately 20-25 cookies)

• Salted butter: 100g (at room temperature)
• Granulated sugar: 60g
• Egg yolk: 1
• Hojicha powder: 8g
• Cake flour: 180g
• Baking powder: 2g
• Vanilla extract: a few drops (optional)

1. Preheat the oven to 170°C.
2. Place the butter in a bowl and cream it with an electric mixer (low to medium speed).
3. Add the granulated sugar and mix with the electric mixer until light and fluffy.
4. Add the egg yolk and vanilla extract, and mix with the electric mixer until well combined.
5. Sift in the hojicha powder, cake flour, and baking powder together, then gently mix with a rubber spatula until no dry ingredients remain.
6. Gather the dough into a ball, wrap it in plastic, and chill in the refrigerator for about 30 minutes.
7. Roll out the dough to a thickness of about 5mm and cut out shapes with your preferred cookie cutters.
8. Arrange on a baking sheet lined with parchment paper and bake at 170°C for about 12-15 minutes.
9. Once baked, transfer to a wire rack to cool completely.