Tea

Hojicha (焙じ茶) is a Japanese green tea roasted over high heat, which transforms its character entirely — the bright, grassy notes of green tea give way to warm, toasty flavours of caramel, chestnut, and woodsmoke. The roasting also burns off most of the caffeine, leaving a tea that's gentle enough for the evening. It can be steeped as loose leaf or, in our powdered form, whisked like matcha into a creamy, comforting latte.

Genmaicha (玄米茶) is green tea blended with roasted, popped brown rice — a humble combination born from frugal kitchens that became a beloved everyday tea across Japan. The rice lends a nutty, savoury warmth that softens the tea's edge, making genmaicha approachable, comforting, and remarkably food-friendly. Like hojicha, it can be enjoyed as loose leaf or whisked from powder.

Sift around 2 g into a bowl, add about 60 ml of water at 80–85°C / 175–185°F, and whisk briskly with a chasen until smooth. Top with steamed milk for a latte, or with additional water for a clean cup. Both teas are forgiving and reward a little play with strength and timing — feel free to adjust the powder to your taste.

As powder: sift around 2 g into a bowl, add about 60 ml of water at 80–85°C / 175–185°F, and whisk briskly with a chasen until smooth. Top with steamed milk for a latte, or with additional water for a clean cup. As loose leaf: steep around 3 g in 200 ml of water at the same temperature for one to two minutes. Both teas are forgiving and reward a little play with strength and timing.

If you're drawn to warm, roasted, almost dessert-like flavours — think caramel, chestnut, the smell of a wood-fired oven — start with hojicha. If you prefer something savoury and grounding, with the nutty comfort of toasted rice, genmaicha is your tea. Both are wonderful with or without milk, and both are forgiving for everyday brewing. If you can't choose, our Tea set lets you try them side by side.