"Kuki Barista" Bo Hojicha Matcha Powder

The word kuki means "stem."  Bo Hojicha is made with the stems from newly emerging, tender leaves harvested during First Flush.  This differs from most Hojicha teas, which are normally made with coarse leaves and stems.  To preserve the rich flavor, the stems are lightly roasted and then stone-ground into a fine powder (matcha translates to "ground tea").  The roasting process transforms the amino acids in the stems, reducing bitterness and creating a smooth and sweet tea.  The liquor is sweet and nutty, with hints of roast chocolate or coffee. 

Enjoy this like a matcha latte.  Heat your water to 175F (the point where the water kettle starts to roll) and pour about 100ml of water (leave enough room for milk) into a matcha bowl or mug containing two teaspoons (4 g) of Kuki Barista Matcha Powder.  Blend the powder with a match whisk and then top with frothed milk.   

Bo Hojicha shines as a culinary ingredient.  It offers a twist in traditional flavors for beverages like hot chocolate, iced or blended cappuccinos, and soft drinks, and for desserts like tiramisu, muffins, milk pudding, ice cream, lava cake, cheesecake, and brownies (see Brewing Recommendations).