If you want something warm, toasty, and calming, hojicha powder is it. Made by roasting Japanese green tea and milling it into a fine powder, it blends instantly for straight cups, lattes, and iced drinks—no steeping. With gentler caffeine and a soft roasted profile, hojicha is perfect for an evening cozy ritual: slow down, sip, and unwind.

What makes hojicha special?

• Roasted profile: Notes of toasted nuts, light caramel, soft cocoa.

• Lower bitterness & caffeine: Smooth, easy to drink, comfortable later in the day.

• Latte-ready: The roast holds up beautifully in milk without needing syrup.

• Evening cozy ritual: Warm, round flavor makes it the go-to “wind down” cup.

Evening-friendly: Hojicha’s lower caffeine and mellow roasted taste make it ideal for a cozy nighttime ritual when you want to relax.

How to make hojicha (powder)

Straight (usucha-style)

• 2-4 g powder + 60–80 ml water at 80°C

• Whisk 10–15 seconds in a quick zig-zag until smooth with a fine tan crema.

• Tip: Hojicha handles hotter water than matcha, but stay below boiling for the silkiest texture.

Hot hojicha latte

• 2-4 g powder + 40 ml water at 80°C, whisk smooth

• Add 150–200 ml warm milk (oat, dairy, almond all work)

• Optional: a tiny pinch of sea salt pulls out the caramel notes.

• This is the ultimate evening cozy ritual mug.

Iced hojicha latte

• 2-4 g powder + 50 ml cool water, shake in a jar 20–30 seconds

• Pour over ice, add 150 ml milk

• For something refreshing: top with a splash of sparkling water for a “hojicha spritz”

Flavor pairings that work

• Chocolate desserts

• Pancakes / biscuits / soft baked sweets

• Caramel or vanilla

• A pinch of sea salt on top to highlight sweetness

Tips & tricks 

• Sift for 10 seconds for a creamier body and smoother texture.

• Pre-wet the whisk (chasen) in warm water to help foam and protect the bamboo.

• Use filtered or soft water for a cleaner, rounder flavor.

• Store smart: airtight, cool, and in a dark, light-blocking pouch; finish within 30–60 days after opening for best aroma.

Hojicha vs. matcha (quick compare)

• Flavor: roasted, toasty, caramel notes vs. intense green depth

• Caffeine: generally lower per serving

• Best moment: matcha = focused energy, hojicha = evening cozy ritual

Why Oura Matcha hojicha

• Kagoshima small-farm lots only—clean roast, round sweetness.

• Only organic sourcing.

• Fine-milled powder, fresh-packed in dark, light-blocking pouches.

• Curated after 12+ months of testing for a naturally sweet, toasty profile.

👉 Build your evening cozy ritual with Oura Matcha’s Kagoshima Hojicha Powder—smooth straight, rich in lattes, beautiful over ice.

FAQ

Is hojicha caffeinated?
Yes, but typically lower, which makes it a comfortable choice for an evening cozy ritual.

Can I use boiling water for hojicha powder?
We recommend staying just under boiling. 80–85°C gives a smooth texture and round flavor.

What’s the best milk for a hojicha latte?
Oat or dairy brings out caramel and toasted notes. Almond gives a lighter, nutty finish.

Does organic change the taste?
Organic is a farming standard. The flavor comes from roast level, leaf grade, milling fineness, and freshness. We source only organic lots.

How should I store hojicha powder?
Airtight, cool, away from light. Use within 30–60 days after opening for peak aroma and color