Kyoto Premium Houjicha Powder, 150 g

Micro-milled precision

This premium quality tea powder is produced in the same state-of-the-art grinding facility in Higashiyama that yields our premium ceremonial grade Uji Organic Matcha. This ensures a uniform microscopic particle size for thorough blending with water for the smooth mouthfeel.

The production of Tea Hong’s Kyoto Premium Houjicha Powder is monitored under the same strict quality management facility as that in producing our ceremonial grade matchas.

Taste profile

Nose: Intensely warm, sweet, and comforting. Overtone of dark roasted chestnut, toasted brioche, and hazelnut, with subtle undertones of molasses and charred fine wood. Palate: Volumous, velvety. Umami. Sweet with prominent notes of dark cacao, hints of muscovado sugar, and a soft, cream-like roundness. Exceptionally low bitterness and astringency. Finish: Slight lingering sweetness. Echoes of toasted grains and warm baker’s chocolate.

Preparation suggestion

To fully appreciate the unique taste profile and structural depth of this premium tea powder, we recommend preparing it in a highly concentrated, straight format.

Koicha approach

If you are confident to make it well, this distinctive houjicha powder can be rendered into an intensely tasteful shot

1. The roasted shade-grown tencha in this tea offers the necessary structural integrity to be prepared in the traditional koicha (thick tea) style, or as a modern tea espresso shot.
2. Add 5 grams of the powder into a pre-warmed tea bowl, katakuchi chawan, yuzamashi, or a chahai.
3. Add 20 ml of warm water. Blend the powder with the water well to form a consistent smooth paste.
4. Add another 60 ~ 80ml of hot water, depending on how strong you prefer the resultant liquor will be. For its full aromatic profile, use water at about 90°C (194°F). Using a traditional small chasen (bamboo whisk), or any other blending tool, employ a slow, kneading motion (not a rapid whip) to turn the blend into a consistent, glossy, velvety suspension.
5. The result is an intensely rich, crema-like shot that behaves on the palate like an artisanal ristretto coffee, minus the high caffeine jolt and acidity.

Usucha (thinner style)

A quick and easy whisk for the usucha style

• For a lighter, everyday bowl, whisk 3 grams of powder with 120 ml of water at 90°C.
• Whisk vigorously to achieve a light, frothy foam layer.

Latte style

The smooth and round body afford a good strength latte without the need for any sweetener

• The tea powder intense taste profile shines through even when blended with milk.
• Whip 4~5 grams of the powder in a vessel with 120 ml of water at 90°C, as in the usucha style. In another vessel, whipped 250ml of full cream milk (prewarm it if you want a hot latte) until foamy. Pour the whipped houjicha into the milk, or vice versa.
• Since the tea is not bitter or astringent, there is no need to add sugar even for novice tea drinkers.

Like the taste of a fine houjicha but not the trouble of whisking?

There is always our unique quality far infrared roasted houjicha — FIR Houjicha — that is extremely easy to brew and can be adjusted to almost any strength. Have fun.