HŌJICHA - BARISTA EDITION

“Toasty, nutty, chocolatey, creamy and delicious”

Superior Roasted Green Tea Powder

Sourced directly from the farm in Japan

Best used for Hōjicha Latte

Cultivar: Blend
Harvest: Second Harvest
Origin: Kagoshima, Japan.
Farmer: Ishikawa San

Sweetness: 4/5

Roast: 4.5/5
Bitterness: 1/5

Hōjicha - 焙じ茶 - appeared to the world in the 1920’s, and it’s not going anywhere.

It’s been gaining popularity at the most avant-garde tea/coffee shops around the world (especially in the form of powder, hence the love for “Lattes” around the globe).

Basically, Hōjicha is a roasted green tea usually made from Bancha “番茶” that translates to “common tea"; a green tea made from the last harvest of the year.
Then the Bancha is roasted, traditionally on a porcelain pot over charcoal fire which changes its color, aroma, taste, chemistry and becoming an exquisite nutty delight.

You should expect a nutty, toasty, caramel like flavor with very slight astringency and almost no bitterness. Our Hōjicha powder will give you a more chocolate/cacao vibe but is perfect for night time drinking due to it's almost non existent caffeine levels.

Matcha Brewing Instructions

Usucha: 2gr ( 1tsp ) Matcha + 2.5 oz water at 165* to 190*

Koicha: 4gr ( 2tsp )Matcha + 1.5 oz water. at 165*

Americano: 2gr ( 1tsp ) Matcha + 1.5oz Water, Whisk and complete with desired water amount.

Latte: 3gr ( 1.5tsp ) Matcha + 1.5oz water Whisk then complete with desired milk.

Other: We suggest using 2-3 grams for other uses. Depends on you really.

Note: If your Matcha is too strong or too week, try reducing or increasing the Matcha/water amount.

Remember that the hotter the water the bolder infusion.