This is the Tenkū no Hōjicha with Warabimochi ($10.80, fixed sweetness, fixed ice) from Kamakura Warabimochi. It features Tenkū no Hōjicha by Oyaizu Seicha from Shizuoka Prefecture, made with high-quality tencha leaves grown under shade to enhance flavour and roasted using a unique high-heat method.

The hōjicha had a dark brown hue, with the warabimochi at the base appearing almost black, topped with a layer of whipped cream. Consumed chilled and stirred, the finely ground hōjicha offered a rich roasted flavour, though the use of cream instead of milk meant it lacked the mellow, chocolate-like undertones found in the latte version. The overall experience was smooth but thinner in mouthfeel, missing the subtle creaminess of the latte. The warabimochi provided the primary source of sweetness, offering a well-balanced flavour and a melt-in-the-mouth texture when mixed. However, as the ice melted, the drink became increasingly diluted, impacting the depth of flavour. While the high quality of the hōjicha was evident, the latte version remained superior and more worthy of repurchase.

This Tenku no Hōjicha Latte with Warabimochi was purchased from Kamakura Warabimochi in Sydney, Australia in January, 2025.