Uji Houjicha – Low Caffeine Roasted Green Tea – 1kg

Many give up green tea in the afternoon fearing astringency or insomnia. Uji Houjicha is the elegant solution to this problem. I source these Bancha leaves (a later harvest) directly from Uji, Kyoto.

The secret of the heat

Rather than simply dried, these leaves are roasted at very high temperatures (up to 200°C) in porcelain tanks. This heat changes the plant’s structure: the color shifts from green to copper, bitterness is destroyed, and caffeine evaporates massively.

A unique flavor profile

The cup result is stunning. You get the roundness of a light coffee or cereal infusion, with deep notes of roasted hazelnut and caramel. It’s the perfect evening drink to relax.

Finding a one-kilo bulk Houjicha that doesn’t taste like ash is a challenge. I selected this specific batch for its perfect balance.

My artisan criteria

• Precise Roasting: I demand a roast that develops caramelized wood notes without ever smelling burnt or smoky.
• Intact Leaves: Even in the kilo size, I reject the fannings that clog filters. You’ll find beautiful leaves and stems that open cleanly during infusion.
• Zero Astringency: My quality test is simple: I let it steep for 6 minutes. If it turns bitter, I reject it. This one stays smooth, even if you forget it in your teapot.

No more overpriced small boxes

I know that buying a 50g box every two weeks quickly adds up. I offer you this airtight one-kilogram packaging for a simple reason: to cut your cost in half. At €0.43 per cup, you can enjoy it every day without guilt.

Indulge yourself in the kitchen

Having 1kg at home unleashes creativity! Don’t limit yourself to the classic infusion:

• Homemade Latte: Perfect for a snack, with a cloud of warm milk.
• In pastry: Don’t hesitate to infuse it in the cream of your desserts to give them an incredible praline flavor.
• Iced Tea: Cold brewed in the refrigerator overnight, it’s the ideal summer drink for the whole family.

The classic infusion (Evening)

Unlike delicate green teas, Houjicha loves very hot water. Pour water at 95°C over your leaves (about 2.5g for your mug). Let steep for 3 to 4 minutes. It will easily forgive a few minutes of forgetting.

The Houjicha Latte (Indulgent)

Make a very concentrated infusion (5g of leaves for 100ml boiling water for 3 minutes). Filter. Add 150ml of heated and frothed milk (whole or plant-based). A touch of maple syrup makes it an irresistible drinkable dessert.

The Iced Houjicha (Cold Brew)

For summer: 5g of tea for 500ml of cold water. Leave in the refrigerator overnight (at least 6 hours). Filter in the morning. You get a refreshing iced tea with a pure roasted cereal flavor.