Kagoshima Houjicha Powder
Kagoshima SeichaIdeal for mixing with milk to make cozy lattes, this powdered houjicha from the south of Japan concentrates the warm and toasty flavours that this roasted green tea is known for.
Although tea was first planted in Kagoshima in the 1300s, did not become a well-known or large-scale tea producing region until the late 1800s when it began to grow tea to be blended for export. Even then, the region was not known by name for its quality. It took until 1992 for tea to be sold as 'Kagoshima Tea' to become known and accepted.
Despite being one of the newest commercial tea producing regions in Japan, Kagoshima has quickly grown to become the largest, overtaking Shizuoka in 2025. The region's volcanic soil and large, flat plains make it suitable for large-scale agriculture, enabling farmers to produce larger yields with greater ease.
Brewing Instructions
Hot Houjicha Latte
Warm and Toasty
Mix 4 g (2 tsp) of sifted houjicha with 40 ml (1.4 oz) of 70° C (158° F) water
Heat or steam 180 ml (6 oz) of your preferred milk
Pour milk into houjicha base
Iced Houjicha Latte
Cold and Refreshing
Mix 4 g (2 tsp) of houjicha with 40 ml (1.4 oz) of 70° C (158° F) water
Pour 180 ml (6 oz) of your milk of choice into a ice-filled 10-12 oz (300-350 ml) glass. Optionally, add ~5ml of syrup to add texture and sweetness to the milk
Pour the houjicha base over the ice
Kagoshima Seicha (鹿児島製茶)
Founded in 1881 as a tea shop named Birouen in Miyazaki, they moved to Kagoshima in 1883 and before splitting off their wholesale side as Kagoshima Seicha in 1947. Since then they have expanded their capacity, adding new processing and storage facilities.
Today, Kagoshima Seicha is run by Mori Hiroyuki and employs a 10-dan chashi (the highest rank) to procure the finest teas that Kagoshima has to offer