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Hisa Matcha

@hisa.matcha

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Matcha and Hojicha of choice among cafes in the US and beyond.
Sourced direct from Japan. Ships from the US.
DM us for samples ↓

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Hisa Matcha has always been about more than matcha.

It’s about honoring the people who spend their lives perfecting it, and making sure none of that gets lost on its way to the consumer.

Our belief is simple: share the story, not just the product.

This is our way of contributing to the Japanese tea industry, one bowl at a time.

We’re still just getting started.

More at the link in our bio.

Producer @why_notyoo
Creative director @william_hx_gao
Camera @sarninna
Composer @_.davjd._
Editor @anth.macfarlane by @hisa.matcha

First harvest is the new spring shoot: vivid green, sweet, high in umami.

However, a properly fertilized second harvest can keep most of the first harvest’s character and work well in lattes. by @hisa.matcha

Filmed with the producer behind our Shin hojicha.

Most hojicha on the market is a deep roast, built around its toasty aroma. This one is roasted medium to light.

The leaf comes from the producer's own fields and has a lot of flavor of its own. A lighter roast preserves that flavor and aroma. by @hisa.matcha

Matcha has no fixed caffeine number. It depends on the dose.

Next time you are curious about caffeine in matcha, check the number of grams in the drink.

Source (出典): 文部科学省『日本食品標準成分表（八訂）増補2023年』第16群嗜好飲料類（抹茶・玉露・紅茶・ほうじ茶・せん茶のカフェイン値と浸出法）· USDA FoodData Central, SR Legacy (drip coffee, 8 oz) by @hisa.matcha

What is Hojicha?

Hojicha is a Japanese green tea roasted to bring out its warm brown color and naturally nutty aroma.

A beloved staple in Japan, it’s enjoyed as a comforting tea, creamy lattes, and even in sweets and baked goods.

Visit our website to learn more about our hojicha selection! by @hisa.matcha

Hojicha made from shade-grown tea leaves is a rare, premium product in the Japanese tea market.

Link in our bio for more info on our hojicha. by @hisa.matcha

Bitter matcha isn’t always the powder’s fault.

Hotter water extracts more catechins, which can add bitterness and astringency. Lower temperatures still bring out matcha’s umami flavor while extracting fewer of those bitter compounds. by @hisa.matcha

Filmed with the producer behind our Shin hojicha.

Most buyers know what first harvest is. But not all first harvest is the same. Here we discuss the 1st harvest karishita (刈下): the late buds and leaves that come up after the first picking in April or May. It's close to first-harvest quality.

A typical hojicha is made from later harvest leaves. This one is made from earlier harvests, and that's what we love about it. by @hisa.matcha

Sweetness and umami are different tastes, but they’re easy to mix up.

On the menu, sweetness can come from sugar, syrup, fruit, or milk. Umami is savory, like broth or cooked meat.

When you sip matcha, notice your first impression and what stays after you swallow. by @hisa.matcha

The umami in matcha isn’t made in the leaf.

It starts in the roots. Theanine, the main umami compound in tea, is made there and then stored in the leaves.

Volcanic soil usually drains well, so the roots can breathe. Tea roots are very weak to waterlogged soil.

That’s the soil’s real job. It keeps the roots healthy, so they keep making the umami and therefore make tea taste better. by @hisa.matcha

Creamiest Matcha Latte

Our secret to the creamiest matcha latte? Whisking the matcha powder into the milk. Try it out and let us know what you think! by @hisa.matcha

Same matcha.
Different paper.
Different results. by @hisa.matcha