Everything we love about Hojicha, finely milled into a versatile powder.
Made from roasted Japanese green tea from Kagoshima, this powder delivers the same comforting roasted character as loose-leaf Hojicha, with notes of cacao, roasted nuts and caramel. Unlike matcha, the roasting creates a softer, naturally sweeter profile with very little bitterness and a lot less caffeine.
Because the entire leaf is consumed, Hojicha powder dissolves beautifully into milk for lattes, but is equally at home in desserts, pastries, ice cream or cocktails. Its rich roasted aroma pairs particularly well with dairy, chocolate and vanilla while remaining distinctly tea.
For those who enjoy the ritual of whisking tea but prefer warm roasted flavours over fresh vegetal notes, Hojicha powder offers an entirely different expression of Japanese tea.
How to brew
Whisked: sift 2g (about 1 tsp) into a bowl, add 70–80ml water at 80–90°C and whisk until smooth and lightly frothy. Latte: whisk 2–3g into a paste with 30–40ml hot water, then top up with 150–200ml steamed or cold milk.
