Chawari Toddy

• 5 ozhot bancha
• 1 1/2 ozshochu
• 1/4 ozrich honey syrup

Preparation

1. 1.

   Pour the freshly brewed bancha into a mug. Add the shochu and honey syrup. Stir briefly to combine. This doesn’t need a garnish, though if you want, you can garnish with a lemon or orange wheel to add a lingering marmalade note over the top of the drink.

2. 2.

   Hot BanchaIn a glass or ceramic brewing vessel, combine 2 tsp. of bancha and 6 1/2 oz. of water just off the boil (around 195°F) and steep for 2 to 3 minutes. Bancha may be resteeped up to three times. As you resteep, you may need to raise the temperature of the water incrementally. Makes 6 ounces.

3. 3.

   Rich Honey SyrupCombine 2 parts honey to 1 part hot water by weight. Stir until the honey has fully dissolved. Store refrigerated for up to 3 weeks.