Collection: MATCHA

To make a matcha or hojicha latte, first mix the powder with a little hot water (approx. 70–80 °C for matcha, 80–90 °C for hojicha) until smooth and lump-free. Then pour in warm or cold (plant-based) milk and sweeten lightly to taste. This creates a creamy latte with fine foam and a clear aroma.

Matcha is particularly good in the morning or early afternoon when you want clear, alert energy. The combination of caffeine and L-theanine helps you focus without making you jittery. Hojicha is ideal for the late afternoon or evening: the roasting process reduces the caffeine content, resulting in a warm, smooth, and comforting cup.

Matcha has a relatively high caffeine content relative to the amount of powder per serving, as you're drinking the entire leaf. Hojicha powder contains significantly less caffeine: due to the roasting process and the leaf grades used, it has a noticeably milder effect. Those sensitive to caffeine should start with small amounts of both teas.

Matcha and hojicha should be stored airtight, in a cool, dry place away from light – ideally in the original container, tightly sealed. Once opened, the powder should be used quickly, as oxygen, heat, and light can alter the color and aroma. In summer, refrigeration may be advisable; protect the container from moisture and only open it once it has reached room temperature.