What is kukicha twig tea?

Kukicha is a unique Japanese tea made from the stems, stalks, and twigs of the tea plant rather than the leaves. It has a naturally sweet, creamy, slightly nutty flavor with very low caffeine (approximately 5-10mg per cup). In Japan, kukicha is popular for children and as a macrobiotic diet staple.

Is kukicha caffeine-free?

Kukicha is not completely caffeine-free but contains very little — approximately 5-10mg per cup, the lowest of any true tea. This is because stems and twigs contain far less caffeine than leaves. Roasted kukicha (bou-cha) has even less caffeine due to the roasting process.

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Hojicha Milk Honey Bread & Hojicha Tea Tin

Recipes | February 28, 2020 | S. Tasaki

Hojicha Milk And Honey Bread Recipe

Hojicha milk and honey bread combines the warm, roasted flavor of Japanese hojicha green tea with the soft, pillowy texture of milk bread—creating a loaf that is as fragrant as it is delicious. This recipe from Senbird Tea infuses hojicha directly into the dough, giving the bread a golden-brown color and a toasty, caramel-like aroma that fills your kitchen during baking. Milk bread (shokupan) is Japan’s signature soft white bread, and adding hojicha elevates it into something truly special.

HOJICHA MILK AND HONEY BREAD RECIPE

Ingredients:

3 cups (375 g) bread flour
2 tablespoons Senbird Tea hojicha powder (finely ground)
1/4 cup (60 ml) honey
3/4 cup (180 ml) whole milk, warmed to 40°C
2 1/4 teaspoons (7 g) instant yeast
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter, softened

For the tangzhong (milk roux):

3 tablespoons bread flour
1/2 cup (120 ml) whole milk

Instructions:

Make the tangzhong: In a small saucepan, whisk 3 tablespoons flour with 1/2 cup milk over medium heat until it thickens into a paste (about 2–3 minutes). Remove from heat and let it cool to room temperature.
Mix the dough: In a large bowl, combine bread flour, hojicha powder, honey, warmed milk, yeast, salt, egg, and the cooled tangzhong. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.
Add butter: Incorporate softened butter in small pieces, kneading for another 3–4 minutes until the dough is silky and passes the windowpane test (stretches thin without tearing).
First rise: Place in a greased bowl, cover with plastic wrap, and let rise for 1–1.5 hours at room temperature until doubled in size.
Shape: Punch down the dough and divide into 3 equal portions. Roll each into an oval, fold the sides in, then roll tightly into a log. Place all three logs seam-side down in a greased 9x5-inch loaf pan.
Second rise: Cover and let rise for 45–60 minutes until the dough crests about 1 inch above the pan rim.
Bake: Preheat oven to 175°C (350°F). Brush the top with an egg wash (1 egg + 1 tablespoon milk). Bake for 30–35 minutes until golden brown and internal temperature reaches 90°C (195°F).
Cool: Remove from pan immediately and cool on a wire rack for at least 30 minutes before slicing.

Yield: 1 loaf (10–12 slices) | Prep: 30 min | Rise: 2–2.5 hrs | Bake: 30–35 min

WHY THE TANGZHONG METHOD MATTERS

The tangzhong (water roux) technique is the secret behind Japanese milk bread’s extraordinary softness. By pre-cooking a small portion of flour with milk, you create a gel that traps moisture during baking. The result is bread that stays soft and fluffy for 3–4 days without preservatives. This method is particularly important for hojicha bread because the roasted tea powder can absorb moisture—the tangzhong compensates by adding extra hydration to the dough.

TIPS FOR THE BEST HOJICHA BREAD

Use finely ground hojicha powder rather than coarsely ground leaves. Coarse particles create an uneven texture and can feel gritty in the finished bread. Senbird Tea’s hojicha is ground fine enough to integrate seamlessly into bread dough. If you only have loose-leaf hojicha, grind it in a spice grinder or mortar and pestle until powdery, then sift to remove any remaining large pieces.

Do not skip the windowpane test during kneading. Properly developed gluten is essential for the characteristic pull-apart texture of milk bread. If the dough tears when you stretch it thin, continue kneading for another 2–3 minutes and test again.

Tea Bread Variation	Tea Used	Flavor Notes	Color
Hojicha milk bread	Hojicha powder	Toasty, caramel	Golden brown
Matcha milk bread	Matcha powder	Grassy, earthy	Bright green
Plain milk bread	None	Buttery, sweet	White

CAN YOU USE LOOSE-LEAF HOJICHA INSTEAD OF POWDER?

Yes, but you need to grind it into a fine powder first using a spice grinder or mortar and pestle. Coarse tea leaves will create an uneven texture in the bread. After grinding, sift the powder through a fine mesh strainer to ensure consistency. Senbird Tea’s hojicha works well in either leaf or pre-ground form for baking.

HOW LONG DOES HOJICHA BREAD STAY FRESH?

Thanks to the tangzhong method, hojicha milk bread stays soft for 3–4 days when stored in an airtight container at room temperature. For longer storage, slice the loaf and freeze individual slices in plastic wrap for up to one month. Toast frozen slices directly—no thawing needed—for a quick breakfast with intensified hojicha flavor.

DOES HOJICHA BREAD CONTAIN CAFFEINE?

Hojicha has the lowest caffeine content of any Japanese green tea (approximately 7–10 mg per gram). With 2 tablespoons of hojicha powder spread across an entire loaf, each slice contains a negligible amount of caffeine—roughly 2–3 mg, less than a piece of dark chocolate. This makes it suitable for children and caffeine-sensitive individuals.

WHAT MAKES MILK BREAD DIFFERENT FROM REGULAR BREAD?

Milk bread (shokupan) uses the tangzhong technique, higher fat content (butter, eggs, milk), and enriched dough that produces an exceptionally soft, tender crumb with a fine, cotton-like texture. Regular sandwich bread is leaner and denser. The tangzhong pre-gelatinizes a portion of the starch, allowing the dough to retain more moisture during baking.

CAN YOU MAKE HOJICHA BREAD IN A BREAD MACHINE?

Yes. Add the tangzhong and all ingredients to your bread machine in the order recommended by your manufacturer (typically liquids first, then dry ingredients, yeast last). Add the hojicha powder with the flour. Use the basic or sweet bread setting. The bread machine version will have a slightly different shape but the same wonderful hojicha flavor.