Naturally low in caffeine · No additives
 
TASTING NOTES
Dark Chocolate | Coffee | Charcoal
 
SIZE 30g, 100g
 
BREED 
Yabukita
 
SOURCING
Single-origin, Nishio, Aichi, Japan
 
DESCRIPTION
Sourced from Nishio — the same storied region of Aichi Prefecture renowned for producing some of Japan's finest matcha — this ground dark roast hojicha carries the quiet depth of a tea that has been unhurried by fire. The leaves are roasted at high heat until they transform, shedding the grassy brightness of green tea in favor of something richer, darker, more introspective.
 
What remains is a deep, smoky warmth with a whisper of cocoa — full-bodied and low in bitterness, with a finish that lingers like the last ember of an evening fire.
Ground into a fine powder, it dissolves effortlessly into steamed milk, making it the foundation of a hojicha latte that is earthy, enveloping, and completely its own thing. Not sweet without reason. Not bitter without purpose. Just balanced.
 
This ground Hojicha offers a deep flavour profile. The earthy richness of raw cocoa, like the first bite of a dark chocolate square—bold yet softly bitter. This chocolatey depth gives way to the toasty, comforting notes of roasted cereals. As the flavours settle, a nutty undertone emerges, capturing the buttery, almost creamy essence of Brazil nuts. Smoky warmth, mellow sweetness, and nutty complexity come together in a harmonious, grounding experience.
 
SERVING SUGGESTION
Finely ground in to a powder this hojicha should be prepared using the same method as with matcha.
 
The deep flavour profile lends itself to be served as a hot or cold latte mixed with any plant-based milk or used as an ingredient in various mixed, iced drinks as well as in bakery and confectionary.