Moya Hojicha Powder Organic Japanese tea
Hojicha powder is a younger cousin of matcha. It is created by grinding roasted hojicha leaf tea and is characterized by a nutty and caramel flavor. Thanks to the roasting process, it has lower caffeine levels, so you can enjoy it at any time of the day.
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Moya Hojicha Powder Organic Japanese tea
Hojicha powder is a younger cousin of matcha. It is created by grinding roasted hojicha leaf tea and is characterized by a nutty and caramel flavor. Thanks to the roasting process, it has lower caffeine levels, so you can enjoy it at any time of the day.
Lowest price in 30 days: 59,00 zł
Moya Hojicha Powder Organic Japanese tea
\n\n\n\nJust like with Hojicha tea, subtle earthy undertones prevail in the aroma of Moya Hojicha Powder which is made from tea leaves grown in the famous region of Kagoshima on the island of Kyushu. After soaking up the sun, the tea leaves are harvested and carefully steamed, rolled, and dried. The green tea leaves are then expertly roasted and milled into fine powder to perfectly dissolve in water and create rich and creamy hojicha lattes and tea desserts. The roasting process also reduces caffeine levels which makes Hojicha a perfect choice of tea for all times of year.
\nPowdered hojicha is a versatile culinary ingredient known to produce hojicha latte, the hazel sister of matcha latte, which can be served both hot and cold. To prepare hojicha latte mix a flat tablespoon of hojicha powder with 100ml of water by using a bamboo chasen or a milk frother and then add a milk of your choice. Hojicha latte is best prepared in a traditional ceramic matchawan used for preparing matcha and tastes great with plant-based milks. The nutty flavor of roasted hojicha powder makes for a great additive to a number of recipes starting with hojicha ice cream, macarons and cakes. Its taste is deprived of bitterness making it a popular choice among kids. Moya Hojicha Powder is produced in Kagoshima Prefecture in Japan.
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Ceremonia herbaciana, z wodą na ciepło lub zimno, matcha latte, koktajle i napoje z matchą
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FAQ
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We suggest three ways to prepare matcha. The first is the traditional preparation in a bowl using a chasen whisk, using “M” or “Z” shaped motions. Matcha can also be prepared in a mug or bowl using a milk frother. The third way is to prepare matcha in a shaker or bottle – simply add the matcha to the liquid and shake vigorously for 30 seconds. The optimal water temperature for matcha is approximately 80°C. Higher temperatures will cause the matcha to lose its nutritional value. You can also easily prepare matcha in cold water. The optimal amount of matcha is about 1.5 g of powder per 200-250 ml of liquid.
The most versatile and frequently chosen option is Traditional Matcha. It comes from the first and second harvest of leaves, which contributes to a moderate level of bitterness and a distinct umami taste. It is an excellent choice for drinking with water as well as in the form of matcha lattes and smoothies. For experienced matcha connoisseurs, we recommend Luxury Matcha from the first harvest, which is perfect for drinking with water and contains the most nutrients. If you like an intense flavor and use matcha mostly for matcha lattes, smoothies, desserts, and baked goods, choose Daily Matcha, which comes from the second and third harvest.
Matcha is very sensitive to sunlight and high temperatures, which can cause it to lose its properties. Matcha should be stored in its original, sealed packaging in a shaded, cool place, preferably in the refrigerator. This will ensure it stays fresh for a long time.
Loose-leaf tea is consumed as an infusion, meaning what the leaves release into the water. Matcha, on the other hand, consists of powdered tea leaves that are consumed in their entirety after being mixed with liquid. By drinking matcha, you are therefore consuming the whole leaves. In this way, all the nutrients contained within them enter your body. Furthermore, matcha is several times more potent than loose-leaf tea.
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