Burnt Banana Hojicha
Method
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Hojicha Powder
This Hojicha sources Sanban-cha, a third flush leaves harvested late in the season when the plant has developed stronger structure and higher mineral content. Our tea is primarily Yabikuta, a cultivar that transforms beautifully under heat. When you pour it you taste toasted, nutty notes of caramel and cocoa. A cup that feels like settling in rather than waking up. It's the decaf ritual you've been searching for, one that tastes like something real, one that lets you belong at any hour without the jitter.
Ideal For
Hojicha Latte Hot/Iced, Baking and Desserts
Storage
Store sealed in a cool, dry place or freezer, away from moisture and odours.
Shipping & Returns
Orders are dispatched within 1-2 business days. Returns accepted on unopened bags within 30 days.
Same leaf, two paths
Both Hojicha and Matcha grow on the same plant, but Matcha is shaded to build delicate flavor, while Hojicha waits longer in the season and gets roasted, transforming into something warm and grounded. That roasting strips the caffeine down and fills the air with nutty aroma, creating two different experiences. Matcha for the presence and focus and Hojicha when you want to settle and slow down.
The Tea Itself
Grown, steamed, dried and ground in Uji, Kyoto, the region that has been doing this since the fourteenth century and still sets the benchmark. What ends up in the bag is a blend, not a single lot, and that's deliberate: consistency is the job.
Third Harvest
A later harvest tea has the backbone to handle serious roasting without falling apart. A younger leaf would fall apart under that roasting, become thin, bitter, lost. But these mature leaves? They deepen under heat. They develop that bold, smoky character that transforms your afternoon. The roast doesn't weaken them; it reveals what they've been building toward all season.
Cultivars
This Yabikuta cultivar especially comes alive in the roast, developing that bold, smoky depth. That's how we get deeply roasted, aromatic version of Hojicha that doesn't just sit gently in a cup
A decaf that feels real
As the temperature climbs and the leaf transforms from green to deep brown, the caffeine essentially burns off. It breaks down the caffeine while leaving behind the minerals, the theanine that calms you, the compounds that make hojicha taste like comfort.
That's why later-harvest hojicha, roasted properly, becomes the perfect evening tea. The heat didn't weaken it. It refined it.
Getting the Most Out of It
Preparation
Sift 5g to break up clumps. Add 60ml water at around 80°C. Boiling water scorches it and pulls out bitterness. Whisk in a W motion until the surface is smooth, then top with 180ml milk. For iced, whisk the same way and pour over ice, or shake matcha, water and milk together in a sealed bottle.
Milk Pairings
Regular, soy and oat all work. Oat is the sweetest and most forgiving and a popular choice by cafés. Soy gives the fullest body and a nuttiness that leans into the earthy notes. Dairy is the cleanest read on the tea itself.
Storage and Freshness
Twelve months from production. Room temperature is fine unopened, but the fridge or freezer is better. Sealed or open, matcha oxidises and light and heat dull the colour first. Let a cold bag come back to room temperature before opening so condensation doesn't get into the powder.
Brew guides
Explore our matcha recipes
Make your matcha FUN. These easy recipes give you simple, delicious ways to enjoy your favourite matcha, whether you're making your morning ritual or trying something new.
Tag @madeinmatchaco in your favourite or newly discovered recipe and share with the Matcha community.
Hojicha Oat Latte
Method