"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.  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.     

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