A Kumiko Matcha hojicha?

For the past 10 years, my mission has been to help you discover the best organic matcha teas from Japan. Hojicha has a special place because it’s actually a type of matcha 😉🍵

The difference is that it is roasted: the tea leaves are picked and then follow the same process as matcha: steaming, cooling and then drying. Once the leaves are 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 great thing about hojicha is that it’s perfect at any time and to suit your mood, as theroasting stage reduces the caffeine/theine content.

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

Hojicha: a comforting drink 🍂

Roasting gives this tea a toasty, woody flavour with hints of vanilla. In fact, it goes perfectly with all types of vegetable drinks or milks.

Its brown powder is reminiscent of cocoa, and when prepared as a latte it is reminiscent of a gourmet drink like hot chocolate or café au lait. It’s a good alternative for those who want to reduce their caffeine intake.

Why is it so affordable?

At CHF 65 for 100g, it’s an ultra-competitive price and an economical format. The leaves to be roasted don’t have to be as high quality as matcha grand cru, so you can use leaves from a second or third harvest.

So it’s a virtuous circle: our farmer-partners can add value to their second harvests thanks to this hojicha. This allows them to sell several products, to make the most of their harvests and to continue producing super-high quality matcha.

But like matcha, hojicha comes in different qualities. I’m really pleased to be able to offer a good quality hojicha, produced by a cooperative of high quality matcha producers. I chose it for the flavour it brings to a hojicha latte.

What’s more, our organic roasted matcha hojicha is produced in a factory that is 100% certified organic, and it is laboratory-tested every harvest and every year.

Origin: Japan
Dosage: 1g of powder per 80ml of water
Storage: dry and cool, refrigerate once opened
Composition: ground and roasted tea leaves

Your first matcha:

1. Put a small amount of tempered water in the Chawan.
2. Add the matcha using the Saji (one or two dips into the tin or bag (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 add it to the Chawan (80ml for 1g of matcha)
5. Whisk with a W motion to froth the matcha
6. Crush the bubbles by making circles against the Chawan
7. Repeat steps 5 and 6 until you get the froth you like
8. TASTE!!!

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

For gamers: add more matcha or less, add more water or less! It’s your time to make the matcha that suits you.