Clearspring\u2019s Organic Japanese Hojicha Powder is crafted from gently roasted green tea leaves. The organically farmed tea leaves are harvested and roasted in Japan before being ground into a fine powder. The roasting process creates a deliciously smooth and mellow taste. Lower in caffeine and a soothing alternative to coffee, Hojicha is perfect for sipping after a meal or enjoying in the afternoon and evening to help you unwind.<\/p>\n
Joining the brand\u2019s existing Hojicha looseleaf and teabags offering, Hojicha Powder is one of the hottest new trends coming out of Japan and much like Matcha, Hojicha lattes are becoming increasingly popular in coffee shops across the UK. When combined with warm milk, Hojicha\u2019s nutty aroma and gentle smoky flavour is transformed into a creamy and comforting beverage, with toasty and earthy notes of caramel and cocoa, giving it a slightly sweeter flavour profile. It can even be baked into aromatic biscuits and cakes, blended into ice cream and smoothies, or simply whisked in hot water for a mindful tea moment.<\/p>\n
\u201cWe\u2019re beyond excited to introduce a powdered version of our Organic Japanese Hojicha, a delicious, versatile green tea with a wonderfully smooth roasted flavour,\u201d says Maria Dawson, Managing Director of the family business. \u201cI drink Hojicha tea every day, and in Japan it\u2019s long been cherished as a soothing tea, especially after meals. Hojicha Lattes have now become incredibly popular in Japan and are even available in leading chain coffee shops. <\/p>\n
\u201cI truly believe Japanese Hojicha Powder has the potential to take off globally just like matcha has, and soon many more people will be joining the Clearspring family to discover its unique flavour and comforting qualities.\u201d
\nFor more information, visit www.clearspring.co.uk<\/p>\n","protected":false},"excerpt":{"rendered":"
Clearspring\u2019s Organic Japanese Hojicha Powder is crafted from gently roasted green tea leaves. The organically farmed tea leaves are harvested […]<\/p>\n","protected":false},"author":3911,"featured_media":13667,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[53],"tags":[],"class_list":["post-13666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-exhibitor-press-release-nofs"],"acf":[],"_links":{"self":[{"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/posts\/13666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/users\/3911"}],"replies":[{"embeddable":true,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/comments?post=13666"}],"version-history":[{"count":0,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/posts\/13666\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/media\/13667"}],"wp:attachment":[{"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/media?parent=13666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/categories?post=13666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divcommanual.com\/thefoodshows\/wp-json\/wp\/v2\/tags?post=13666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}