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
$0.37
/ 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.
Tips for Making Excellent Gyokuro
While we generally dislike instructions that make too-big a deal of details, brewing gyokuro isn’t like brewing other teas, and it’s important to understand how to coax maximum awesomeness from these delicate and wonderful leaves.
In an ideal world you'll need a few good items:
- Filtered water. Great-tasting clean water doesn’t get you great tea, but it sure helps. If you don’t have access to really good water, it’s worth it to purchase some; Evian makes some very very good gyokuro.
- A good teapot that's designed for gyokuro. Meaning: a small pot with a flattish wide bottom that allows the leaves to bloom. Here are two: Sepia and Ellipses
- A few special teacups you really like using. We like the Pearl Gray and Noir
That said, you actually need none of that; you can simply put some gyokuro in a strainer and infuse it cup by cup. Gyokuro done simply is better than no gyokuro.
But, to get the full effect and maximum enjoyment, try to secure those three things.
Making Gyokuro – First Steep
Step 1
Heat up some water. In no case should the water be hotter than 165F– it will ruin the expensive and delicate tea. Lots of Japanese tea teachers insist it shouldn’t be over 140. While lower temperatures do coax out a lot of umami that higher temperatures do not, we find 140 a bit … tepid. Experiment. We think 160 is a great temperature to brew gyokuro. If you don’t mind a more tepid tea, lower temperatures will really bring out the fullest flavors (which are incredible). We love the Stagg kettle for precise temperature adjustment.
Step 2
Pour a little hot water into your cup(s) to warm them up.
Step 3
Scoop a heaping tablespoon (5-6g) of gyokuro into your teapot.
Step 4
Gently pour about 4 ounces (100ml) water over the leaves. Don’t agitate the leaves, just pour.
Step 5
Wait 90-120 seconds.
Step 6
Discard the water in the cups.
Step 7
Pour the tea into your cup (or cups, if you’re sharing). Be sure to get the last few drops – it’s incredible how much umami these last few drops have.
Step 8
Pause your life for a few minutes and really taste it. Relax and do nothing else.
Second Steep
Pour more hot water into the teapot, wait three minutes, and pour into cups. It will be considerably weaker, but enjoyable nonetheless.
Note 1: if you want a stronger brew, use more tea and less water, and add a little brewing time.
Note 2: You can eat the steeped leaves! They are delicious in salads. They’re also excellent as sashimi – just place on a small plate and drizzle a tiny amount of soy sauce, and enjoy! Sweet, delicate, and fun.