A Kumiko Matcha hojicha?

For the past 10 years, my mission has been to introduce you to the best organic matcha teas from Japan; hojicha certainly has its place because, in fact, it’s a kind of matcha 😉🍵

The difference is that it is roasted: the tea leaves are picked and then undergo the same process as matcha: steaming, cooling and then drying. Once the leaves are completely dry, they are roasted.

A low-caffeine tea to enjoy at any time of day 🌙

Many of you are wondering when is the best time to drink matcha? The advantage of hojicha is that it’s perfect at any time of day and whenever you fancy it, as the roasting process reduces the caffeine/theine content.

If you’re sensitive to the effects of caffeine, you can still enjoy the benefits of hojicha even in the evening. It’s also a drink that’s suitable for children. Hojicha aids digestion and is itself easy to digest.

Hojicha: a comforting drink 🍂

The roasting process gives this tea a toasty, woody flavour with hints of vanilla. In fact, it goes perfectly with all types of plant-based drinks or milks.

Its brown powder is reminiscent of cocoa; when made into a latte, it brings to mind a indulgent drink such as hot chocolate or café au lait. It is, in fact, a good alternative for those who wish to cut down on their caffeine intake.

Why is the price so affordable?

It costs CHF 65 per 100g, which is an extremely competitive price and good value for money. The leaves to be roasted do not need to be of the same high quality as premium matcha, so you can use leaves from a second or third harvest.

So it’s a virtuous circle: our partner farmers can make the most of their second harvests by producing this hojicha. This enables them to sell a range of products, make the most of their harvests and, as a result, continue to produce matcha of the very highest quality.

But, just as with matcha, there are different grades of hojicha. I’m really pleased to be able to offer a high-quality hojicha; it’s produced by a cooperative of high-quality matcha growers. I chose it for the flavour it brings to a hojicha latte.

What’s more, our organic roasted hojicha matcha is produced in a 100 per cent certified organic factory and is laboratory-tested for each harvest and each year.

Packaging: 50g sachet
Origin: Japan
Dosage: 1g powder per 80ml water
Storage: dry and cool, refrigerate once opened
Ingredients: ground and roasted tea leaves

Your first matcha:

1. Put a base of tempered water in the Chawan
2. Add the matcha using the Saji (one or two dips in the box or sachet (1 to 2g)).
3. Whisk with the Chasen until the water is smooth (to melt the starches).
4. Bring the water to a temperature of 70° and insert into the Chawan (80ml for 1g of matcha).
5. Whip in W-shapes to froth the Matcha.
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you obtain the foam you like.
8. TASTE!!!

For purists: use distilled or reverse osmosis water (at least you know what you’re drinking).

For the players: add more matcha or less, add more water or less! It’s your time to make your own matcha