Hoji Matcha - First-Pick Single Origin

This Hojicha powder is made by first processing first-flush leaves similarly to sencha. It is then slowly drum-roasted, bringing out deep earthy aromas and toasted grain notes.  Through roasting, hojicha loses some of its caffeine content, and takes on a completely new flavor profile. This is a particularly high-grade hojicha, made with leaves generally reserved for top quality sencha.

It is then stone-milled like matcha, resulting in an ultrafine powder that is perfect for making ceremonial tea, tea lattes, and for using in recipes and baked goods. It’s also a perfect topping dusted over vanilla ice cream (one of our fav things)!

Hojicha Latte

A companion to matcha lattes, hojicha lattes are very popular in Japan. If you're familiar with making matcha and matcha lattes, you can use hojicha powder in the same way. To make a perfect hojicha latte at home, here's the recipe we use:

How to make a Hojicha Latte

Ingredients:
Hojicha Powder - 2g (1tsp)
Your choice of milk - 355ml (12oz)
Optional sweetener (our favorite is a drop of maple syrup)
Hot water for warming your tea bowl

With Chasen (Bamboo Whisk):

1. Pour hot water in your tea bowl to warm it. If you're using a mug, prepare in a separate bowl first and then pour into your mug at the end
2. Heat up the milk, but be careful not to boil it
3. When the milk is ready, dump out the hot water from your bowl
4. Put Hojicha Powder in your cup, and add 1/3 of the heated milk
5. Whisk until foamy with back and forth motions, like you are drawing an 'M' many times.
6. Add your sweetener if using. Pour the rest of the milk into the bowl. Enjoy! 

There's so many recipes for Hoji Matcha! Let us know what you come up with.

The farm

This is a powdered version of our popular Honyama Hojicha, from Honyama in Shizuoka. An important tea growing region in Japan since times past, going back to the very beginning of the Edo period, when it's said that the shogun Tokugawa favored the tea there.

We love working with Saito-san, who is a bit of a legend himself. By everyone's estimate he's the 18th generation tea grower in his family, which dates back to nearly the beginning of tea production in Japan. He's studied and practiced both the growing and the ceremony of tea for many, many years, mastering both.

We love carrying Saito-san's teas, definitely try them out when they're in stock!