Houjicha Powder

Houjicha Powder: Roasted Japanese green tea developed in Kyoto in the 1920's. Grown in Shizuoka, made from Bancha (autumn harvest leaves), processed like a traditional Japanese green tea, then heavily roasted. This decreases the caffeine, increases the sweetness, and gives Houjicha its chracteristic, sought-after toasted/nutt/caramel flavor. This version is then milled, like matcha, into a fine powder on a granite mill. 

Tasting Notes: caramel, pipe tobacco, dark chocolate, roasted walnuts. 

Brewing Guidelines: Tea bowl (Chawan): warm Chawan with hot water and discard. Put one teaspoon (two heaping Chashaku scoops) of Houjicha Powder directly into the bottom of the Chawan. Add 3 oz of 170º water. Whisk thoroughly with a Chasen (bamboo whisk) until well blended, and a good foam forms on the surface of the tea. For a Houjicha Latte: 1tsp powder/2oz 170º water. Whisk vigorously, then combine with 4oz steamed milk of your choice. Sweeten to taste if desired.