You definitely need tools!
Perfect coldbrew everytime
The ideal way to store your matcha
The ideal way to store your matcha
Houjicha Reserve
brown sugar, toast, hazelnut
$0.55
/ serving
This houjicha is so flavorful and inviting, and is 100% green tea. But instead of using the leaves, as we do for matcha, it's the stems and branches of the plant that are used. The stems get roasted in big clay pots over a charcoal fire until they turn brown and very aromatic. They then get milled and turned into fine powder.
You use a scant gram of this powder to make a cup of tea, using the same matcha frother you're already using.
The taste is satisfying -- toasty and roasted flavors meld with classic green tea flavors but with plenty of umami and a long, smoky finish. It's redolent of good toast, hints of hazelnut and brown sugar. We especially enjoy it after dinner / before bed.
There are four great things about this houjicha:
- It's decaf! Well, as close to caffeine-free as decaf coffee is; not 100%, but close. You can drink it anytime and not worry about the caffeine.
- We get the satisfaction of using the entire plant, not just the leaves for matcha. It feels good to consume these stems. So much better than using them just for compost! Zero waste.
- Excellent for coffee lovers. The smoky, nutty, roasted flavor profile and aromas are usually a hit with coffee lovers.
- Very affordable -- roughly 37 cents per serving.
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Our Houjicha Packing Method
Keeps matcha freshest and most vibrant
Your tea arrives in a mylar bag that has been flushed with nitrogen (to eliminate all oxygen, an enemy of matcha) and sealed. We send them to you this way to maximize freshness and vibrancy. You simply snip off the end of the bag and transfer the matcha into the black pouch. Alternatively, and even better, transfer to a medium black glass jar. Always store your matcha cold (in your fridge), either in the black pouch or in black glass.
Your Questions Answered
What is houjicha?
It's 100% green tea stems that are dried and then roasted in big clay pots over a charcoal fire until they turn brown and very aromatic. They then get milled and turned into fine powder and consumed whole, like matcha.
What does it taste like?
It's delightful -- toasty and roasted flavors meld with classic green tea flavors. It's mellow and nutty and almost sweet, with caramel notes. We especially enjoy it after dinner / before bed.
How to prepare it?
Video tutorial is here.
* you don't need to sieve it -- it just dissolves without sieving and doesn't clump, so that's good!
* you do use the same quantity in principle -- one gram, or about half a teaspoon. A scant half teaspoon. If that tastes too intense, use a tad less next time. Our Japanese growers use probably about a third of a teaspoon.
* water temp -- same, don't go above 170, and certainly not above 180.
* water quantity -- start with just a quarter-cup (2 oz) of hot water, and froth with the tool. Taste it -- it will taste thick and likely far too intense. Stream in another 1/4 cup hot water, taste again. Should taste very good, but still possibly too thick. For a thinner brew, add more hot water, a little at a time, for a total of about 6 to 8 oz. Keep tasting -- you might like it even thinner.
How much caffeine?
Almost none! About the same as decaf coffee, or around 2mg per serving. By comparison, a cup of brewed coffee has about 150mg.
Can you make a latte with it?
Yes! Just froth up a gram (1/2 teaspoon) of houjicha with 1/4 cup hot water, and add steamed milk to taste. Also works well with altmilks like oat, hemp, cashew, almond, etc. We don't think it needs sweetener, but add some maple syrup if you like it sweeter.