Best enjoyed with hot or cold milk - this green tea is particularly lovely with oat milk.
It creates a wonderfully creamy and comforting tea - like nutty chocolate brownies with cream.
This can also be enjoyed as an iced tea, using either milk or water.
We recommend whisking to a smooth paste with a little bit of your liquid first, and then topping up with the rest. Full extraction takes about 1 hour, use 3g per litre of liquid.
Wakohen tea garden covers around 100 hectares in the Southerly tip of Kyushu island off the south-west coast of mainland Japan. It’s run by Yasuhisa Horiguchi and his family - a great innovator and lover of the soil.
The Horiguchi family do not use chemical pesticides and herbicides on their farm - a rare approach in Japan. They believe that the best soil produces the best tea, and it is best for us.
When it comes to powdered tea, the history goes back to China - where it is now largely forgotten - but still venerated as matcha in Japan.
Matcha in Japan, is being increasingly drunk as a latte. Not, we may add, with additives and flavourings. No pumpkin spice or tapioca pearls, just a lovely pure cup of Japanese tea with frothy milk.
Hojicha is ground into a fine powder that can then be whisked into a toasty matcha latte. It is also delicious as a baking ingredient in cakes and pastries.