JM Bio Organic Hojicha 60g

JM Hojicha 60g for ca. 40 servings

Both, Matcha and Hojicha, are green teas. Just like any green tea, Matcha and Hojicha are produced from leaves from tea bushes and not fermented. Matcha is defined as tea leaf powder. Hojicha also exists in full leaf quality. We use both in ground quality. A significant difference is that you digest the tea leaves (the fine powder) while for most other teas you drink the infusion only.

Our organic Hojicha also comes from Japan. Although its brown color may suggest otherwise, it is actually a green tea that has been roasted. This roasting process gives it flavor notes that are more reminiscent of coffee or dark chocolate.

Like Matcha, Hojicha is first stripped of its leaf veins and all stems before being finely ground. Both Matcha and Hojicha powders are so fine that they can even pass through the pores of ordinary tea filter paper.

Hojicha is currently benefiting greatly from the enormous Matcha trend and, as Matcha's "little brother," has increasingly become a focus in the hospitality and café industry. As a result, it is experiencing a significant surge in popularity.

It is not our focus to claim health benefits... but there are some undeniable, proven benefits of Matcha. Matcha contains a high level of caffeine (comparable to an Espresso) and is known to be energising. The interaction with its other contents makes the caffeine easily digestible. Matcha is very popular for its outstanding levels of catechines (natural antioxidants) which have multiple positive functions on man‘s health.

Humans have been drinking tea for around 5,000 years. It was first cultivated in China. In the 9th century AD, tea there was ground into powder for the first time. In the 12th century, a Buddhist monk brought seeds of the tea plant to Japan. From the 13th century onward, Matcha tea culture developed in Japan, while Matcha fell into obscurity in China. The current Matcha boom has been ongoing for years, and there is currently no end in sight.