A1 Hojicha 20g Tin

Our approach to our products is often inspired by a place and the stories that define them. When our friends at Restaurant Daniel asked us to present something different from our matcha, we looked to the Japanese city of Kyoto, a city known for its incredible history, for inspiration.

Kyoto's craft approach to light roast coffee filled our minds, and with this we decided to approach hojicha through a different lens. Traditionally roasted at high temperatures using later harvest leaves, we wanted to see what would happen if we used leaves from the first harvest, roasted low alongside the stem and softer parts of the stalk.

What came out of our experimentation was a brighter amber hojicha with notes of caramel, walnut, and cocoa. Low in caffeine, for the hour after matcha, when you want less lift and a moment of calm.

Our A1 Hojicha was first introduced by Executive Pastry Chef Shaun Velez on the menu at Restaurant Daniel in New York City.

Now available to be enjoyed at home.