Smokey, earthy and toasty, hojicha is a form of roasted green tea. I particularly love the hint of its bitterness in sweet bakes. There is beauty watching the spindly dark leaves unfurl in warm milk. There is a term the Japanese like to use when describing sponge cakes, the texture should always be "fuwa fuwa" like clouds of cotton candy. To attain that level of fluffiness, air is constantly added into the batter, from the whisking and light meringue.
I use tea from Ippodo Tea.