KONAMATCHA HOJICHA FROM THE STEM - KUKI HOJICHA POWDER

An Hojicha like never before

The Konamatcha Hojicha Stem - Kuki Hojicha Powder is a roasted Japanese green tea in powder form that offers a unique and engaging sensory experience. Instead of being the usual Hojicha powder prepared from leaves, it is made from the stems of the green tea plant. Naturally caffeine-free, its intense and deep color and aroma, similar to cocoa, come from a precise roasting process that penetrates to the heart of the plant. A rich brown color and a clear, enveloping roasted aroma: a true treasure from Mie Prefecture.

Hojicha literally means "roasted green tea." It is obtained by roasting green tea, generally using leaves from the second harvest and subsequent ones (this specific one comes from first-harvest stems). Each type of hojicha can have a different flavor profile. In particular, high-quality roasted tea made from the stems of the plant has an intense aroma and a refreshing taste, while that obtained from the leaves tends to have a more astringent and decisive taste.

Key Features of Stem Hojicha Green Tea - Kuki Hojicha

• Producer: Matsumoto Family
• Cultivar: Yabukita
• Quantity: 30 grams
• Origin: Produced in Matsusaka, Mie, Japan.
• Flavor: Kuki Hojicha, especially when prepared cold or with milk, has a sweet flavor with notes of cocoa, resulting in a refreshing and slightly bitter taste.
• Color: An intense golden brown, typical of roasted tea.
• Production process:  Produced through sand roasting, ensuring maximum quality and purity.

How to prepare Konmatcha Hojicha from the Stem (cheesecake recipe also below)

Hojicha Latte Preparation

1. Place 2 grams (less intense) or 4 grams (more intense) of Hojicha powder in a bowl.
2. Pour 30ml (denser) or 70ml (less dense) of cold water into the bowl where the powder was placed.
3. Whisk using a chasen (bamboo whisk), first quickly and energetically, then slowly until a foam with small bubbles is obtained. If you don't have a chasen, you can use a kitchen whisk or an electric frother as alternatives.
4. After putting milk in a glass, pour the previously prepared Hojicha into it.

Hojicha Preparation like a Cappuccino (or with unfoamed hot milk)

1. Prepare Hojicha with a little hot water (about 30/40ml)
2. Pour 100–150 ml of cold milk into a stainless steel pitcher and heat it with the steam wand, creating a dense and creamy micro-foam. If you don't have one, heat the milk in other ways as desired and froth it with an electric frother.
3. Pour the frothed milk into the cup with the Hojicha, holding the foam for last to achieve the classic layer on top.
For a more balanced taste, use more milk; for a more intense cappuccino, slightly reduce the amount of milk.

If you prefer just Hojicha with hot milk, the procedure is the same but without frothing it

Hojicha Preparation as per ceremony

1. Place 2 grams (less intense) or 4 grams (more intense) of Hojicha powder in a bowl.
2. Pour 30ml (denser) or 70ml (less dense) of 80-degree water (bring water to a boil and let cool to 80 degrees) into the bowl where the powder was placed.
3. Whisk using a chasen (bamboo whisk), first quickly and energetically, then slowly until a foam with small bubbles is obtained. If you don't have a chasen, you can use a kitchen whisk or an electric frother as alternatives.

Cold Hojicha as per ceremony

1. Place 2 grams (less intense) or 4 grams (more intense) of Hojicha powder in a bowl.
2. Pour 30ml (denser) or 70ml (less dense) of cold water into the bowl where the powder was placed.
3. Whisk using a chasen (bamboo whisk), first quickly and energetically, then slowly until a foam with small bubbles is obtained. If you don't have a chasen, you can use a kitchen whisk or an electric frother as alternatives.

Hojicha Cheesecake (sweet example but can be used in other preparations)

Ingredients

For the base

• 200 g digestive biscuits

• 90 g melted butter

For the cream

• 300 g cream cheese (at room temperature)

• 120 g sugar

• 3 eggs

• 200 ml fresh cream

• 20 g flour (or cornstarch)

• 4-6 g hojicha powder

• 40 ml hot water (70–80°C)

Preparation

Finely crush the biscuits and combine them with the melted butter. Mix until a uniform mixture is obtained, then spread it on the bottom of a mold (18–20 cm), pressing well. Refrigerate for about 20–30 minutes.

Prepare the hojicha by dissolving the powder in a little hot water and mixing until a smooth, creamy, lump-free cream is obtained.

In a bowl, beat the cream cheese until soft. Add the sugar and mix. Incorporate the eggs one at a time, mixing gently after each addition. Add the cream, then the sifted flour. Finally, add the prepared hojicha and mix until a homogeneous mixture is obtained.

Pour the cream over the base and level the surface.

Baking

Bake in a preheated oven at 170°C for 20 minutes, then lower the temperature to 120°C and continue baking for another 40–50 minutes. The center should be slightly soft.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. Let it cool completely, then transfer to the refrigerator for at least 4 hours before serving.

Notes

Hojicha gives the cheesecake a roasted and delicate profile, with light notes of cocoa and no bitterness. The indicated amount maintains a balance between tea and cream.

Why choose Konamatcha Hojicha from the Stem - Kuki Hojicha Powder?

• Uniqueness: Its flavor as hojicha overturns and reforms the classic image of roasted tea powder.
• Superior quality: From the first harvest, its production follows the highest quality standards, guaranteeing a pure and authentic product.
• Dynamic: Whether tried as is, in milk, or in ice cream, it's a hojicha that never disappoints.

The Konamatcha Hōjicha Stem - Kuki Hōjicha Powder is a tea that surprises with its freshness, its cocoa notes, and its intense aroma. A unique sensory experience, perfect for those looking for a powdered tea that is out of the ordinary.