An Introduction to Hojicha Powder
What is Hojicha?
Roasted Japanese tea. Developed through centuries of technique, it can be enjoyed in both loose leaf and powdered forms.
Powder or leaves?
We work exclusively with hojicha powder. Hojicha powder is rich in flavour and can be used in many ways. Ours are crafted for drinking.
Why different roast types?
Variations in the heat and roast time give our Hojicha powders their iconic distinctive flavours. Our roasts represent the different regions they are from.
The difference between Hojicha and Matcha
It comes down to production methods.
Matcha is made from shade grown green tea leaves that are steamed and stone ground, resulting in a bright green powder with strong umami and higher caffeine content.
Hojicha powder is made from roasted tea leaves. The roasting creates a brown colour and a warmer flavour profile, with lower bitterness and a more toasty character.
They are not direct substitutes. They are different expressions of Japanese tea.
Low caffeine
Hojicha contains far less caffeine than matcha. The roasting process and the use of mature leaves and stems contribute to its lighter caffeine profile.
Stone milling for a smooth finish
All Hosaku hojicha powders have been specifically chosen for their ultra fine texture. Our tea dissolves easily in both water and milk.
The taste
Common notes of Hosaku powders include toasted nuts, caramel, cacao, roasted grain and light smoke. A smooth finish with delicately toasted notes.
How To Enjoy Hojicha Powder
Hojicha powder is most commonly used for:
- Hojicha lattes
- Iced drinks
- Desserts and pastries
It blends well with milk, which softens its roasted edges and brings forward caramel notes. We also recommend adding a touch of sweetness with agave, honey or sugar syrup.
HOW TO MAKE IT
Hoji-kun, Hosaku's resident bear.
See how he makes hojicha.
Naturally, everyone has their own flavour and strength preferences. Here's how we do it.