Thé hojicha torréfié en poudre ⋅ Yamamasa Koyamaen ⋅ 1kg Whisky Malt The leaves are then steamed

The leaves are then steamed

Higashi Kikuchi

with coconut

umami-rich flavor with subtle notes of fresh grass and hazelnut

this sake is particularly appreciated for its aromatic richness and approachability

Thé hojicha torréfié en poudre ⋅ Yamamasa Koyamaen ⋅ 1kg Whisky Malt The leaves are then steamedThis hojicha powder is used like matcha. Its warm and roasted taste recalls the hazelnut and cocoa which makes it an ideal substitute for chocolate powder to add a touch of originality to the classics of pastry like cookies, eighty, lightning, tiramisu or mousse. It is also perfect for preparing delicious slats with cow or vegetable milk. This powder is obtained by roasting of the tercha harvested in Uji which is then reduced to powder. In addition to