Get ready for the dark side of matcha, in the best way possible. This intense brew, also produced in Japan, offers a dynamic new perspective on powdered tea: it’s crafted from Hojicha, a traditional roasted green tea.

Hailing from a farm in the verdant region of Shizuoka, these leaves and stems are picked in the spring, and undergo a carefully controlled steaming and roasting process. The resulting tea is then stone-milled into a fine powder—just like matcha—but with a deeper, nuttier flavor hinting of chocolate and coffee. Due to the stem content, it's naturally lower in caffeine than matcha, but higher in fiber. Try it plain, iced, in a latte or hot chocolate, or even in your favorite baked goods such as cookies, cakes and ice cream. 

Country: Japan
Region: Shizuoka
Tasting Notes: rich, nutty, roasty
Harvest Season: Spring 2024

100 grams (about 30 servings)

Hojicha Iced Latte

In a cocktail shaker or large glass jar with a snug-fitting lid, measure 3 grams hojicha powder (one heaping teaspoon) over a handful of ice. Add 8 oz milk (any type), 2 tsp sweetener (we like honey or maple syrup) if desired, and shake vigorously for 15-20 seconds. Pour into an ice-filled glass. 

Cafe-style: Alternately, pour 8 oz milk (any type) into a tall ice-filled glass. Measure 3 grams hojicha powder (one heaping teaspoon) into a wide bowl and add a small shot hot water (1/2 oz) and sweetener if desired; stir well to make a thick paste. Slowly pour paste over top of the milk and serve immediately.

Like it hot? Prepare with steamed milk instead.

Iced Hojicha

In a cocktail shaker or large glass jar with a snug-fitting lid, measure 3 grams hojicha powder (one heaping teaspoon) over a handful of ice. Add 8 oz cold water, 2 tsp sweetener (we like honey or maple syrup) if desired, and shake vigorously for 15-20 seconds. Pour into an ice-filled glass.

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190º F

3 grams