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Welcome to www.cupoftea.uk.com – your reliable source for everything related to modern online gaming. We focus on casino reviews, Plinko-style games, and independent betting platforms for UK players, helping you play smarter and safer. Who We Are We’re a UK-based editorial team of casino analysts, iGaming writers, and digital strategists passionate about creating clarity in […]

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How to Serve Hojicha Latte at a Café   More and more people are finding out about hojicha. Considering its steadily increasing popularity, it’s very likely that it will soon achieve the stature of matcha. When it comes to green tea, we are pretty much aware that matcha has cemented its place in popular culture. It’s not merely a fad; it has already taken on the timeless identity of flavors like chocolate or vanilla. Other kinds of green tea are popular among tea aficionados. Matcha, however, has transcended the niche and become quite the household name. Matcha has gone beyond the traditional ceremonial tea drink from Japan and has turned into a sought-after ingredient for drinks and food alike. Hojicha, which is also more distinctive than other kinds of green tea, started to make itself felt in pop culture shortly before the pandemic began. Since then, it has become a new favorite for many. It mimics many of coffee’s qualities, so transitioning from coffee drinker to hojicha drinker wasn’t a disorienting change for ardent coffee lovers. There are many, of course, who choose to enjoy both. If you’re considering offering hojicha at your café, it’s really about time. This is something that has a very good potential to bring in fresh clientele as well as convert old customers. For the moment, it may still be considered a hot trend, but based on the trajectory of its journey, it’s pretty easy to predict that it’ll be here to stay. A Little Background on Hojicha Hojicha is a Japanese green tea that sets itself apart from other kinds by being roasted instead of steamed. In a porcelain pot over charcoal, the green tea leaves from a second flush of sencha (bancha) or an even later harvest are roasted at 150 degrees Celsius or 302 degrees Fahrenheit. Doing so prevents oxidation and produces a light golden color. A much more recent discovery, hojicha tea was serendipitously first created in 1920 by a Kyoto merchant who decided to roast the bancha he could no longer sell. It’

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One of the few remaining tea estates in Kenya that produce an orthodox leaf. A rich full bodied tea with subtle floral notes. The cup is thick and malty, but is balanced by its lively character. A perfect tea to enjoy throughout the day.

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