The aroma when you open the can is unmistakable, like sitting near a coffee roaster on a cool morning. Brewed at 90 degrees, the first sip is round and smooth with almost no bite, which is what makes it the tea we reach for after dinner. There's no green grassiness and almost no bitterness, and only 16 to 30 mg of caffeine. The body is rich enough to hold its own with milk, which is why the hojicha latte has become its own ritual. Drink it hot in a small cup, whisked into warm milk, or shaken over ice. Different from matcha, different from sencha, gentler than both.
Teafy Hojicha Powder is a certified organic Japanese roasted green tea powder, roasted to our own recipe in Shizuoka by a farm that specialises in roasted tea, and made from sencha leaf and kukicha stems with the stems forward, roasted to the deepest level and milled fine for lattes. 50 g makes about 25 serves. Each 2 g serve carries 16 to 30 mg of caffeine, about a quarter of our ceremonial matcha.
Open the can and it smells like sitting near a coffee roaster on a cool morning. The cup is warm and naturally sweet, with roasted nuts, light caramel, toasted grain and a soft smoke at the finish. There is no green grassiness and almost no bitterness, because roasting changes the leaf completely.
It is the tea we reach for after dinner. Whisk half a teaspoon in 150 ml of water at 90 degrees for 30 seconds until it froths, then add milk if you want a latte. It is thick enough to hold its own in milk, which is why the hojicha latte has become its own ritual, and it works shaken over ice and in baking.
We roast in small batches to level 10, the deepest end of the hojicha scale, then blend back to land at mid to mid high, because going past that point turns sweet to bitter. Stopping just short is what gives Teafy hojicha its caramel depth without losing the green tea behind it. Naturally low in caffeine but not caffeine free. One ingredient, nothing added. Lab tested in Australia for lead, arsenic, cadmium and mercury.
