Houjicha is roasted Japanese green tea, a technique that originated in Kyoto almost a century ago. Roasting completely transforms the leaf: the heat caramelizes the natural sugars, breaks down some of the catechins and caffeine, and the bitterness disappears from the equation.

Miyaku starts with leaves from the first and second harvests, slowly roasted, then ground into a fine, velvety powder. The fact that it's a powder, not an infused leaf, changes the experience: you drink the entire leaf, not just its extract, and the aroma is much denser than a classic houjicha for infusing.

The taste leans towards dark chocolate, freshly roasted coffee, and a honey sweetness. With 15–25 mg of caffeine per serving, it's among the mildest options—it can be drunk in the evening, after meals, or by those who avoid caffeine but want something with character. Grown organically.

Specifications:
Origin: Japan
Harvest: First and second harvests
Processing: Slow roasting, ground into powder
Flavor profile: Roasted · chocolatey · sweet caramel
Caffeine: 15–25 mg / serving — suitable anytime
Preparation: 1–2 g · 60–80 °C · 1–3 min

How to drink: Whisked like matcha or as Hojicha Latte. Pairs very well with milk, including plant-based.

Who it's for: In the evening, after dinner, for those sensitive to caffeine. And as a second product, complementary to any matcha.