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brewed hojicha bubble milk tea in a glass and hojicha tea tin

Recipes | September 30, 2020 | S. Tasaki

Recipe: Hojicha Bubble Tea

Name: Recipe: Hojicha Bubble Tea
Prep time: 15 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 tbsp Hojicha loose tea; 8oz of choice of milk (whole and oat milk are our favorite); 1/4 cup of tapioca; 1 tbsp honey (or any sweetener of choice); Hot water

Hojicha bubble tea brings together the toasty, caramel-like flavor of Japanese roasted green tea with chewy tapioca pearls for a drink that rivals any boba shop creation. Unlike matcha boba, which can taste grassy and bitter if not prepared carefully, hojicha’s naturally smooth, low-astringency profile makes it one of the easiest Japanese teas to turn into a satisfying bubble tea at home. This Senbird Tea recipe takes about 30 minutes from start to finish and uses real loose-leaf hojicha rather than flavored powders.

WHY HOJICHA MAKES GREAT BUBBLE TEA

Hojicha’s roasting process caramelizes the tea leaves, creating warm, nutty flavors that pair naturally with milk and sweeteners—the two key components of boba. The low caffeine content (approximately 7–10 mg per gram) means you can enjoy hojicha bubble tea as an afternoon or evening treat without worrying about sleep disruption. Hojicha also has minimal bitterness, so it blends seamlessly with milk without requiring excessive sweetener to mask harsh flavors.

At boba shops, hojicha is rapidly becoming one of the most popular tea bases alongside matcha and jasmine. Making it at home with Senbird Tea’s premium loose-leaf hojicha gives you control over sweetness levels and ingredient quality—no artificial flavors or preservatives.

HOJICHA BUBBLE TEA RECIPE

Ingredients:

2 tablespoons Senbird Tea loose-leaf hojicha
1 cup (240 ml) hot water (90–95°C)
1/2 cup (80 g) tapioca pearls (boba)
1 cup (240 ml) milk (dairy, oat, or almond)
2 tablespoons brown sugar syrup (or honey)
Ice

Instructions:

Cook the boba: Bring a large pot of water to a rolling boil. Add tapioca pearls and cook for 15–20 minutes (or per package instructions) until they are chewy throughout with no hard center. Drain and immediately toss in brown sugar syrup to prevent sticking.
Brew concentrated hojicha: Steep 2 tablespoons of Senbird Tea hojicha in 1 cup of 90–95°C water for 2–3 minutes. Strain and let cool to room temperature, then refrigerate until cold (or pour over ice to flash-chill).
Assemble: Place the sweetened boba in a tall glass. Add ice, pour in the cold hojicha concentrate, then top with milk. Stir gently and serve with a wide boba straw.

Yield: 1 serving | Prep: 5 min | Cook: 20 min | Total: 25 min

TIPS FOR THE BEST HOJICHA BOBA

Brew the hojicha at double strength (twice the leaf amount) since it will be diluted by ice and milk. Weak hojicha gets lost behind the sweetener and milk, producing a bland drink. Senbird Tea’s hojicha has a robust roast profile that holds up well to dilution, making it particularly well-suited for bubble tea.

Fresh boba is the single biggest quality differentiator between homemade and shop-quality bubble tea. Cook boba immediately before serving—they harden within 2–3 hours at room temperature. If you need to prepare ahead, keep cooked boba in sugar syrup at room temperature and use within 4 hours.

HOJICHA BOBA VS MATCHA BOBA

Feature	Hojicha Boba	Matcha Boba
Flavor	Toasty, caramel, nutty	Grassy, vegetal, umami
Caffeine	15–25 mg	60–70 mg
Bitterness	Very low	Moderate (grade-dependent)
Color	Warm brown	Vibrant green
Best for	Afternoon/evening	Morning/midday

CAN YOU USE HOJICHA POWDER INSTEAD OF LOOSE LEAF FOR BUBBLE TEA?

Yes. Hojicha powder dissolves directly into water without steeping, which speeds up preparation. Use 1–2 teaspoons of hojicha powder mixed with a small amount of hot water to create a paste, then dilute with cold water or milk. However, loose-leaf hojicha from Senbird Tea produces a cleaner, more nuanced flavor than most powders.

HOW DO YOU MAKE THE BOBA LESS SWEET?

Reduce the brown sugar syrup to 1 tablespoon or switch to a lighter sweetener like honey or agave. You can also skip sweetening the boba entirely and add sweetener only to the tea—this gives you more precise control over the final sweetness level. Hojicha’s natural toasty sweetness means it requires less added sugar than most boba tea bases.

CAN YOU MAKE HOJICHA BUBBLE TEA HOT?

Absolutely. Skip the ice and cooling steps, use warm milk instead of cold, and add the boba directly to the hot hojicha latte. Hot boba stays chewier for longer and the warm hojicha aroma is especially comforting in cold weather. This is a popular winter variation in Japanese boba cafes.

HOW LONG DO COOKED TAPIOCA PEARLS LAST?

Cooked boba should be consumed within 4 hours for the best texture. After that, they begin to harden and lose their signature chewiness. Store in brown sugar syrup at room temperature—do not refrigerate, as cold temperatures accelerate hardening. For best results, cook boba fresh for each serving.

IS HOJICHA BUBBLE TEA HEALTHY?

Hojicha itself is rich in antioxidants and very low in caffeine, making it a healthier tea base than most. The main calorie sources in bubble tea are the tapioca pearls and sweetener. To make a healthier version, reduce sugar, use oat milk, and limit boba to 2–3 tablespoons per serving. This keeps the drink under 200 calories while maintaining the classic boba experience.