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  • HOUJI POWDER HUGO green tea powder scattered on white ceramic plate with beige rim
    Houji Powder Hugo green tea powder with traditional bamboo whisk for preparing authentic Japanese tea lattes
    Houji Powder Hugo green tea powder scattered on white surface showing fine, rich brown texture and consistency
    HOUJI POWDER HUGO green tea powder scattered on white ceramic plate with beige rim
    Houji Powder Hugo green tea powder with traditional bamboo whisk for preparing authentic Japanese tea lattes
    Houji Powder Hugo green tea powder scattered on white surface showing fine, rich brown texture and consistency

    HOUJI POWDER HUGO | green

    notes— cocoa | mugicha | roasty

    HOUJI POWDER HUGO is a powdered houjicha from Wazuka, Kyoto prefecture, Japan. Produced with late summer material processed to bancha, roasted at 200ºC, and then milled to a particle diameter of 10-15 microns. Whisks to a fine froth and expresses notes of cocoa and toasted grains when comnined with milk.

    $34.00

    80 gram pouch

    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 — harvested summer '24 | milled autumn '24
    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"


    STEEPING PARAMETERS

    (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 

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