Hojicha is Japanese green tea that has been carefully roasted, then fine-milled into a warm amber powder. Where matcha is bright green, grassy, and energizing, hojicha is roasted, amber-brown, and warmer in flavor — with cozy notes of caramel, cocoa, chestnut, and toasted nuts. Hojicha is also naturally lower in caffeine than matcha and most coffees, which is why people love it as an afternoon or evening latte.

Yes — hojicha naturally contains caffeine because it is tea. However, it is commonly much lower in caffeine than coffee and often lower than matcha. That's why it has become a popular choice for an afternoon reset or an evening latte without the jitters. It is not caffeine-free.

Add 1 teaspoon Hoji Amber to a cup. Pour 2 oz warm (not boiling) water and whisk or froth until smooth — this is your concentrate. Then add 6–8 oz of hot or cold milk. For an iced latte, make the concentrate first, then pour over ice and milk. Sweeten with honey, maple, vanilla, or brown sugar if you like.

Oat milk is a favorite because it amplifies the caramel and toasted-nut notes of the roasted tea. Dairy milk, almond, soy, and coconut all work beautifully too. For a richer, dessert-style latte, try barista oat or whole dairy milk. For iced lattes, cold oat milk over ice gives the smoothest result.

Keep your Hoji Amber pouch sealed in a cool, dry place away from direct sunlight, heat, and strong odors. Press the air out before resealing to keep the powder fresh. For best flavor, use within 6 months of opening — the roasted aroma is at its peak when freshly opened.

Absolutely — hojicha is one of the most versatile Japanese tea powders for cooking and baking. Try it in iced lattes, bubble tea, smoothies, overnight oats, cookies, cakes, mochi, ice cream, tiramisu, pancakes, and chia pudding. For baking, use 2–3 tablespoons per batch. For drinks, 1–2 teaspoons per cup.