Starbucks Japan Whips Up a Hojicha Frappuccino

hojicha-frappuccino

Ah, Frappuccinos of promotions past, we hardly knew you, but it’s time to say goodbye.

This is the time of year when the weather starts teasing you a little. Things cool off for a little while, and then another heat wave comes in and makes things uncomfortable for the better part of a week. Even going well into September, Cool Biz may come to an end, but there’s no end to sweating come September.

So it’s nice to know that our friends at Starbucks have our backs, with a new flavor of cool deliciousness for the end of summer and the beginning of autumn. Behold the Hojicha Crème Frappuccino with Caramel Sauce.

Hojicha is a kind of green tea that was first made in Kyoto in the 1920s. Traditionally, the tea leaves (and sometimes stems and twigs) are roasted in a porcelain pot over charcoal, but many hojicha producers now make the tea using the same kinds of roasters that coffee producers use. Either way, this variety of tea is known for its toasty, caramel-like flavor. Starbucks sometimes carries a hojicha latte, and the tea that they use for it is made up of a blend of five different varieties, chosen to mix well with milk while still holding on to its unique flavor. The tasty creation features white mocha to go with the tea blend, and is topped with whipped cream and caramel sauce.

Starbucks will be serving up Houjicha Crème Frappuccinos starting September 15, so prepare your palates. If you’re the impatient type, you can satisfy yourself with the Grapy Grape & Tea Jelly Frappuccino, which is made with pieces of peach, strawberry, cranberry, grape and other fruits, which are blended with black tea jelly. This delicious beast will be sold from September 1.

Starbucks Japan is no stranger to flavors that the rest of the world feels envious about. The Matcha Frappuccino is a constant fixture on the menu, but seasonal, short-lived varieties make it to the specials board quite often. This summer, it was a decadent brownie concoction that was making the rounds, and it was followed by a Key Lime Cream and Yogurt Crème Frappuccino.

Image: via Moshimoshi Nippon

View Comments

Powered by ENGAWA K.K.


© 2018 - 2019 Tokyo Weekender All rights reserved. Unauthorized reproduction prohibited.