HOUJICHA POWDER is just that—powdered houjicha. Houjicha ("roasted tea") is technically any Japanese green tea that's roasted, though most often it's bancha (mature/late flush material), kukicha, or (rarely) karigane. This production from Nakai Seichajo—the producer of our kabuse houjicha + kyobancha—is of late summer bancha material cultivated by T. Suzuki-san, processed to bancha by H. Suzuki-san, roasted by the venerable Kawaguchi-san, and milled to an ultrafine particle diameter of 10-15 microns by Sugita-san.
The powder suspends nearly as effectively as good matcha, and can be taken straight—but this tea is intended for and expresses itself best in milk. To prep, whisk to espresso consistency in the same manner as matcha, and introduce to steamed or cold milk for a smooth, toasty latte. Add boba and simple syrup if you're wild like that.
vintage — harvestedsummer '22 | milled autumn '22
style — powdered houjicha ("roasted tea")
cultivar — okumidori / yabukita / sayamakaori
region — Wazuka, Kyoto, Japan
locale — Nakai Seichajo
elevation —350 meters
producer — Suzuki T / Suzuki H / Kawaguchi / Sugita
nomenclature —houjicha (焙じ茶)—"roasted tea"
(use freshly boiled spring water)
iced latte (12 oz)
3.5 grams | 1.7 oz (50 ml) | 200ºF (93ºC)
whisk to espresso consistency, pour over ice (100 g) with milk (200 ml)
hot latte (12 oz)
3.5 grams | 1.7 oz (50 ml) | 200ºF (93ºC) whisk to espresso consistency, top with steamed milk (300 ml)
usucha – thin tea
3 grams | 3.4 oz (100 ml) | 200ºF (93ºC) | whisk to froth