Japanese Organic Houjicha green tea powder

Japanese Organic Houjicha is a finely ground tea powder made from roasted Japanese green tea from Kagoshima Prefecture. Roasting fundamentally transforms the familiar character of green tea: the leaves turn brown while developing distinctive warm, toasted aromas.

The finely ground powder has a warm, medium-brown colour. Mixed with water, it produces a dark brown beverage with a fine layer of foam when whisked.

Instead of fresh vegetal notes, roasting takes centre stage, creating a gently sweet, nutty and toasted character. Smooth and pleasantly full-bodied, yet easy to drink, the powdered form can be enjoyed on its own or combined with milk or a plant-based alternative.

Houjicha belongs to a distinctive group of Japanese teas. What primarily sets it apart from most Japanese green teas is that the finished tea is roasted at high temperature. This turns the leaves brown, softens the fresh, grassy character associated with green tea and develops characteristic roasted, nutty and gently caramel-like aromas.

The origins of houjicha are generally associated with Kyoto in the early 20th century. Roasting originally offered a practical way to make use of different parts of the tea plant, but houjicha later developed into a popular Japanese tea style in its own right.

Powdered houjicha is a modern way of enjoying traditional roasted tea. Because the finely ground tea remains entirely in the drink, its preparation is closer to matcha than to steeping loose-leaf green tea. It can be prepared hot or cold, either on its own or as a latte.

Add 2–3 g of Houjicha powder to a chawan or cup, then pour in approximately 70–100 ml of water at 80–90 °C. Whisk with a chasen or handheld frother until smooth and lightly foamed.

Add more hot water to taste if you prefer a lighter drink. As the Houjicha powder remains entirely in the beverage, there is no need for steeping or straining.