Japanese Roasted Matcha Hojicha

Hōjicha was born from 1920s economic pressures and one of Japan’s most cherished values - minimizing waste. As green tea production modernized in the early 1900s, unsalable bancha from later harvests and leftover bits of leaves, stems, and twigs accumulated that were too good to throw away. In the 1920s, a Kyoto tea merchant began experimenting with roasting the green tea over charcoal, creating a new tea with a toasty, nutty flavor. The result is what we now know as Hōjicha.

Whereas in its traditional form hōjicha is a loose leaf tea, hōjicha powder is a modern adaptation for quick, versatile brewing experience that maximizes thickness, intensity and creaminess (due to consumption of the entire tea rather than straining it). This makes it perfect for indulging hōjicha lattes, smoothies, baked goods, deserts and so much more. 

HŌJICHA

• First steamed to stop oxidation and fermentation, rolled (to break down cell walls), dried, then roasted in a porcelain pot over charcoal at high temperatures before being ground into a fine powder using traditional stone mills

• Reddish-brown in colour

•  Has an earthy, smoky aroma

•  Naturally sweet and smoky flavour, notes of nuts, caramel. Roasting the tea leaves removes bitterness, grassy notes

• Low in caffeine (5–10 mg per 12-oz cup)

• Made from Bancha, Sencha, Tencha, or Kukicha green tea leaves, stems, or even twigs

MATCHA

• First steamed to stop oxidation and fermentation, dried and finally ground into an ultra-fine powder using traditional stone mills

• Bright green in colour

•  Has a fresh plant aroma

•  It's bright, naturally sweet, rich, savoury umami in flavour, has seaweed notes

• High in caffeine (38–178 mg per 12-oz cup)

• Made from shade-grown Tencha green tea leaves