Step 1: Start by making the hojicha jelly layer. Steep loose leaf hojicha in hot water for 1-2 minutes. Add the tea to a small pot and bring to a boil over medium-low heat. Add the agar powder and whisk immediately. Once thoroughly incorporated into the tea, remove from the heat and whisk in the sugar. Set aside to slightly cool.
Step 2: Transfer half the liquid into each serving cup. Refrigerate for 15-20 minutes or until slightly set.
Step 3: In a separate pot, make the clear jelly layer by bringing water to a boil over medium-low heat. Add the agar powder and whisk immediately. Once thoroughly incorporated into the water, remove from the heat and whisk in the sugar. Set aside to slightly cool.
Step 4: Place peach slices onto the hojicha layer and top each layer with the clear jelly mixture. Saran wrap and place it back in the refrigerator until set before serving.