Bio Kagoshima Hojicha Powder

Roasted powdered green tea from Japan, Kagoshima

The basis is 7-10 days of shaded kabusecha from the first and second spring harvests, lightly roasted and then ground on the same stone mills used to grind matcha. Hojicha Powder is a complement to the ever-popular matcha tea. Especially on chilly autumn and cold winter days, Hojicha has a much warmer effect and will appeal even to those who find the taste of matcha too green or grassy. Hojicha (pronounced hoo-dži-ča) is Japanese roasted green tea. The name comes from the words hojiru – "to roast" and cha – "tea". Roasting gives it a typical warming aroma with notes of nuts and caramel.

Preparation of Hojicha Powder

Prepare a tea bowl
For one serving of tea, we recommend using 1-2 g of powdered tea, which is equivalent to one to two chashaku (bamboo teaspoons). Place the tea in a larger, heated, clean, and dry tea bowl (chawan). 

Add water
Boil the water and allow it to cool to a temperature of approximately 85 °C. Pour a small amount of water (about 70 ml) over the hojicha powder. You can read more about choosing the right water for tea here.

Whisk with a bamboo whisk (chasen)
Using a bamboo whisk, start whisking the tea vigorously in an “M” or “W” shape until a smooth foam is formed. The process should take approximately 20-30 seconds.

Enjoy your powdered tea
Once the tea is smooth and creamy, you can serve it immediately. The classical matcha powder is drunk directly from the bowl, yet in Hojicha case we rather recommend adding it to a cocktail or Hojicha Latte.

You can also read our articles on tea preparation and water quality.

Hojicha Powder

a delicate, fragrant way to discover a new form of Japanese tea. Hojicha is perfect for both hot and cold drinks. In winter, enjoy it as a Hojicha latte—a drink with a smooth, nutty roasted flavor, ideal after a long walk. It goes well with cookies, cakes, or desserts with nuts. In summer, it is refreshing as an iced latte, frappé with ice cream, or even a delicate tea pudding.

Muffins with Hojicha and apples

Makes approx. 12 muffins

Ingredients

A handful of chopped nuts (e.g., walnuts)
1 large apple
150 ml sparkling mineral water
100 ml oil
A pinch of salt
1 heaped tablespoon of hojicha powder (roasted Japanese green tea)
15 g baking powder
125 g sugar
280 g plain flour

Procedure

• Peel the apple and cut it into small cubes.
• Simmer half of the apple in a saucepan until soft, then mash or blend it into a purée.
• Preheat the oven to 180 °C and prepare a muffin tin – grease it with oil or line it with paper muffin cups.
• Dry ingredients: In a bowl, mix the flour, sugar, baking powder, baking soda, and a pinch of salt.
• Liquid ingredients: In another bowl, mix the oil and mineral water and pour the mixture into the dry ingredients.
• Mix briefly to form a smooth batter.
• Add the apple purée, remaining apple pieces, and chopped nuts. Mix gently.
• Filling the molds: Fill the molds almost to the brim with batter.
• Baking: Bake for 20-25 minutes in a preheated oven until the muffins are golden brown and a skewer inserted into the center comes out clean.

Serving

Let the muffins cool and serve with a cup of hojicha or other tea.