First impression
A warm, nutty roasted aroma with a clear note of caramel already in the scent.
Kakurecha hojicha powder
Kakurecha Hojicha Powder - roasted Japanese tea in powder form (25 g)
Roasted warmth in powder form: a nutty caramel aroma, low astringency and less caffeine, from a mountain farm that has not used pesticides in over 40 years.
Price
149 kr
The evening cup that also makes a latte.
First-harvest leaves only, roasted in two stages
Grown without pesticides for more than 40 years
Naturally lower in caffeine, gentle on both the stomach and the evening
- Origin
- Umegashima, Shizuoka, Japan
- Net weight
- 25 g
- Brewing
- 1-2 grams (about 1/2 tsp) per cup, 85-90°C, or warm or cold milk for a latte, No steeping. Stir into a little liquid first, then whisk smooth
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About the product
The details behind the taste
Hojicha powder is roasted Japanese green tea ground into a fine powder. The roast gives a warm, nutty aroma with notes of caramel and a naturally low astringency, and because you drink the whole leaf the cup comes out round and full.
The leaves come from Umegashima in the mountains of Shizuoka, a mist-covered farm at around 750 metres that has been worked entirely without pesticides for more than 40 years. The tea is laboratory-tested for over 700 pesticides with no detectable residues. Only first-harvest leaves are used. They are left to mature and then roasted in two stages, one roast that lifts the aroma and one that gives depth and body, before being ground into powder.
Whisk 1-2 grams into hot water for a quick cup, or into warm or cold milk for a hojicha latte. Stir the powder into a small amount of liquid first, and the cup turns out smooth and free of lumps.
The powder works just as well in the kitchen: over ice cream and yoghurt or in baked goods. Hojicha also tends to contain less caffeine than unroasted green tea, which makes it a fine cup in the evening too.
About Kakurecha
Chosen for the warmth, not only the flavour.
This hojicha is made only from first-harvest leaves from Umegashima, a mist-covered mountain farm worked without pesticides for more than 40 years. The leaves are left to mature and then roasted in two stages: one roast for the aroma and one for the depth. The tea is also laboratory-tested for over 700 pesticides with no detectable residues.
We stocked it as a powder because a roasted flavour deserves more formats than the teacup. The same powder makes a quick evening cup, a creamy latte and a grown-up note in baking and desserts.
In the cup
Roasted, round and almost sweet.
The roast trades the freshness of green tea for warmth. The cup turns amber brown, soft and easy to like straight away.
Mid-cup
Round and full, with mild sweetness and almost no astringency at all.
The finish
A dry, roasted finish that lingers, more warmth than bitterness.
When it fits
Made for evenings and soft pauses.
Hojicha tends to contain less caffeine than unroasted green tea. That makes it the obvious cup when the day begins to settle.
- As an evening cup, when you want tea without compromising your sleep.
- As a warm hojicha latte, a softer alternative to the coffee latte.
- As an iced latte or over ice cream in summer, the roast carries the cold too.
Nekko Kitchen
Chosen with intent.
This powder was chosen because it fills a gap in the range: a warm, roasted flavour with lower caffeine, in a format that works as well in the latte and in baking as it does in the teacup. Cleanly grown, tested and without additives.
About the flavour
The roast is what makes hojicha.
Hojicha starts out as green tea, but the roast changes almost everything: the colour, the aroma and how the cup feels in the body.
Two roasts, two jobs
This hojicha is blended from two separate roasts: a lighter one that lifts the nutty aroma and a deeper one that gives body and a caramel note.
Less caffeine, a softer cup
Roasting lowers the caffeine content and removes most of the astringency, which makes hojicha a friendly tea even late in the day.
How we use it
From evening cup to dessert.
These are not rules, just simple ways to let the roast come into its own.
Stir the powder into a splash of hot water to a smooth paste before you dilute it, and the cup will be free of lumps.
Whisk the paste into warm milk and sweeten gently for a hojicha latte with a caramel feel.
Sift the powder over vanilla ice cream or yoghurt, or bake it into biscuits for a roasted, grown-up sweetness.
Practical
The practical details, gathered in one place.
Here is the practical information: flavour profile, specifications, dosage and storage.
Flavor Profile
Aroma
5/5
Astringency
1/5
Umami
3/5
Sweetness
4/5
Body
4/5
Specifications
- Ingredients
- Roasted green tea in powder form (hojicha), 100% first-harvest tea leaves
- Origin
- Umegashima, Shizuoka, Japan
- Net Weight
- 25 g
- Cultivation
- No pesticides, laboratory-tested for over 700 compounds with no detectable residues
Brewing Instructions
- Dosage
- 1-2 grams (about 1/2 tsp) per cup
- Temperature
- 85-90°C, or warm or cold milk for a latte
- Steeping Time
- No steeping. Stir into a little liquid first, then whisk smooth
Storage
Room temperature. Keep the powder airtight, dark and dry, ideally in the resealable pouch. The aroma of the roast is perishable, so enjoy the powder within 4-6 weeks of opening.