HOUJICHA POWDER

Category: Green Tea (roasted) in fine powder form
Origin: JAPAN, Mie Prefecture, Yokkaichi Town, Suizawa area.
Cultivar: Blend
Quantity: 30g per can
Harvest: Mix
 
Location:
Suizawa is located at the foot of Suzuka mountain. The climate is warm and the has a large temperature amplitude between day and night. It gets moderate rainfall but the soil being porous offers good drainage. The most represented and respectable tea produced in Mie is called Kabusecha (See the Mie Ise Kabusecha page for details of this particular product). Kabuse means “cover”. When shaded for prolonged periods of 20 days or more, the tea can be used for Gyokuro or Matcha production.
 
It is assumed that tea cultivation in the Ise district began in the Heian Period (794 to 1185) when monks planted tea seeds and transmitted their know-how to apprentices until today. Tea made in Mie prefecture is generally called Ise tea even when not made in Ise town.
 
Mie was the main producing tea region during the Meiji era when tea (including red/black tea) was exported to the US and to Europe but is still a major producing area.
 
Today, Mie is the 3rd producing prefecture of tea in Japan by quantity. Despite this status, few people even in Japan are aware of Mie tea (or Ise tea). This is due to the fact that Mie tea has been sold to other regions as excellent blending material to produce famous teas from Kyoto, Shizuoka and Fukuoka.
 
Description:
This roasted tea powder is a perfect choice for blends, smoothies and latte products.
It is also suitable for confection (sweets, cakes, cookies).
The flavour of Houjicha powder is very characteristic and usually pleases amateurs of coffee and chocolate.
 
Preparation:
Use 2-3g (0.10 oz) of matcha powder in a bowl. We recommend to sift the powder for better results.
Pour slowly hot water and make a consistent paste.
Add 150ml of the liquid of your choice (we recommend oat or soy milk)
Whisk (preferably with a Chasen) until obtaining a consistent foam