There's something wonderfully grounding about Hojicha. With its warm, roasted aroma and naturally low caffeine content, this Japanese green tea offers a toasty, mellow flavour that’s both comforting and refined. At Tea Drop, we source and craft our Hojicha with care—roasted and packed at origin in Japan to preserve its distinctive character: nutty, caramel-like, and smooth.

While it’s often enjoyed hot, Hojicha’s roasted profile makes it a superb candidate for a chilled brew. As we welcome warmer days, we’re pairing iced Hojicha with a dessert that elevates the tea experience even further.

How to Brew the Perfect Iced Hojicha

Making iced Hojicha at home is easy and allows you to fully appreciate the tea’s subtle complexity.

What you’ll need:

• 1 tsp Tea Drop Hojicha

• 30mlof hot water (70°C)

• Ice cubes

• 180 ml of Milk of your choice

• Optional: a touch of honey or maple syrup for a sweet finish

Instructions:

• Add 1 tsp of Tea Drop Hojicha to a heatproof cup or small bowl.

• Pour in 30 ml of hot water (at 70°C) and whisk well to release the roasted aroma and flavour.

• Fill a glass with ice cubes.

• Pour in 180 ml of your preferred milk over the ice.

• Add a touch of honey or maple syrup, if desired, and stir to combine

• Gently pour the brewed Hojicha concentrate over the milk.

Elise's Passionfruit Drizzle Cake with Passionfruit Frosting

Ingredients

For the cake:

• 150g unsalted butter, softened
• 160g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 50g strained passionfruit juice/pulp (seed-free)
• Zest of 1 lemon
• 100ml buttermilk
• 200g plain flour
• 2 tsp baking powder
• 1 tsp salt

For the drizzle:

• 80ml lemon juice
• 80g icing sugar
• 2 whole passionfruit (juice and seeds)

For the frosting:

• 250g icing sugar
• 2-3 tbsp strained passionfruit juice (from the pulp of 2 passion fruits)
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 170°C. Grease and line an 8-inch round cake pan with baking paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, passionfruit juice/pulp, and lemon zest.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture in two or three additions, alternating with the buttermilk. Mix until just combined, ensuring no lumps remain.
• Pour the batter into the prepared tin and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
• While the cake is cooling, mix the lemon juice, icing sugar, and passionfruit juice (with seeds) in a small saucepan and heat over a low flame to dissolve. Poke a few holes in the top of the cake using a skewer or fork. Pour the passionfruit drizzle over the cake, letting it soak in. The juicy drizzle will add a burst of flavor and moisture.
• When the cake is cool, use a medium bowl to mix the icing sugar with the passionfruit and vanilla. Adjust the consistency by adding a little more icing sugar or passionfruit juice if needed.
• Once the cake is fully cool and the drizzle has soaked in, spread a generous layer of the passionfruit frosting over the top. You can use a spatula to smooth it out.

The light roast of Tea Drop’s Hojicha brings balance to the tangy sweetness of Elise’s passionfruit cake. Each sip cuts through the richness of the frosting and brightens the palate with gentle smokiness. Whether you're hosting guests or treating yourself to a quiet moment, this duo brings together the elegance of Japanese tea with the vibrant charm of trpoical  fruits.

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