This hojicha, made with organic leaves from Miyazaki, has delicious notes of roast barley. The texture of the powder is also very interesting; micro-milled in Yame, Oishi San has a giant (quite expensive) machine that reduces the cellulose rich leaves (and kuki) of hojicha into a smooth powder with talcum consistency. In smoothness, it beats our in-home, Japanese matcha mill -at least when grinding hojicha.
Suggested use:
1) Hojicha Oatmilk Latte
2) Hojicha Cheese Cake
3) Instant Tea: add 1g to 1 cup of boiling water and stir
