Sweetened Hojicha Tea [Rule of Thirds]
0% ABV
This is an approach for a light (approx. 34 brix) roasted tea syrup intended for use in highballs. ======== Combine: 16 g hojicha 1 quart hot water Steep 5 minutes. Fine strain. (Do not press on leaves.) Add: 325 g sugar Stir to dissolve. Cool to room temperature. Refrigerate. Keeps 1 week. ======== Note: Japanese teas should generally not be steeped with boiling water. Aim for approximately 170ºF/76ºC here.
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