Izumo Barista Hojicha

CHARACTERISTICS:

Cultivar: Blend

Harvest: Second Harvest
Origin: Izumo, Shimane, Japan

Sourcing: Tea Master/Blender

Tea Meister: Yuta Oka

TASTE PROFILE
Sweetness: 4/5

Roast: 4.5/5
Bitterness: 1/5

USE RECOMMENDATION:

Americano and Latte

QUANTITY:

250 grams (125 servings)

Hōjicha appeared to the world in the 1920’s but it wasn't until the mid 2000's that Japan started processing Hojicha into a powder.

This roasted tea has been gaining popularity within more niche tea/coffee shops around the world (especially in the form of powder due to its cozy vibe and decaffeinated nature).

To put it simply, Hōjicha is a roasted green tea made from Bancha or “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, and total chemistry.

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.

Matcha Brewing Instructions