Naturally low in caffeine · No additives
 
TASTING NOTES
Dark Chocolate | Coffee | Charcoal
 
DESCRIPTION
This dark roast Hojicha offers a deep flavour profile. A chocolatey depth gives way to the toasty, comforting notes of roasted cereals. Smoky warmth, mellow sweetness, and nutty complexity.
 
Sourced from Nishio -  the same storied region of Aichi Prefecture renowned for producing some of Japan's finest matcha.
 
The leaves are roasted at high heat until they transform. What remains is a deep, smoky warmth with a note of cocoa - full-bodied and low in bitterness.
 
Ground into a fine powder, it dissolves effortlessly into steamed milk, making it the foundation of a hojicha latte that is comfortingly earthy.
 
SIZE 30g, 100g
 
CULTIVAR Yabukita
 
SOURCING Single-origin, grown and produced in Nishio, Aichi Prefecture, Japan
 
SERVING SUGGESTION
 
Hot Latte Preparation
Mix 4g sifted hojicha with 50ml hot water. Whisk briskly in a "Z" motion for 15-20 seconds until frothy. Froth 200ml milk (oat or nut works well), then blend together gently and serve.
 
Iced Latte Preparation
Mix 4g sifted hojicha with 50ml hot water. Whisk briskly in a "Z" motion for 15-20 seconds until frothy. Fill a glass with ice and 150ml milk (dairy or plant-based), pour in the matcha, stir well, and enjoy.