Kagoshima Hojicha

Crafted from second flush Yabukita leaves grown in Kagoshima, this single-origin hojicha is dark roasted for deep, earthy intensity. Aromas of roasted chestnut, cocoa nibs and soft smokiness unfold into bold notes of dark chocolate, subtle sweetness and a nutty finish.

- Sift 1g hojicha for usucha or 3g for koicha or latte into a bowl.
- Add 60ml water for usucha or 30ml for koicha or latte at 75°C.
- Whisk vigorously in a W or zigzag motion for 30 seconds until frothy.
- Enjoy straight or add 120ml milk (hot or iced). Sweeten if desired.

- Store in a cool, dry place, away from sunlight.
- Keep airtight.
- Temperature and humidity may affect the freshness and texture of the hojicha.
- Refrigerate after opening for maximum flavour.