Our hojicha powder originates from a small farm nearby Kyoto which makes its hojicha powder only from ground leaves (no stems are used). It is pan fried and medium roasted (roasting has three levels: light, medium, high). Medium roasting means the taste is medium strong, whereby the richness and round taste is retained.
1. Hojicha has low caffeine level and is suitable for drinking also in evening time. The high caffeine level of green tea leaves is hit by high roasting heat. Roasting eliminates also bitterness from green tea leaves, characteristic to matcha powder.
2. According to studies made in Japan, hojicha is antioxidant rich. Among other things, it is rich in L-theanine, which supports and calms the nerve system, and polyphenols, which are natural protectors of the immune system against pathogens. The catechins in it help to reduce bad cholesterol, lower blood pressure and blood sugar as well as help to ensure faster metabolism.
You can whisk a tea with hot water from hojicha (similar to matcha tea). Sieve 3 g powder into a matcha bowl, add 30 ml room temperature water and mix it into paste with bamboo whisk. Add 60 ml water (80-degrees) and whisk it into frothy tea.
Try making also a hojicha latte with frothy milk. See the recipe here.
Buy here: Matchamurai hojicha powder
