In'ei – Dark Roast Uji Hojicha Powder

Deep, smoky, and richly warming — In'ei is our dark-roast hojicha, milled to a fine powder. Named for shadow and depth, it leans fully into the roast: bittersweet, robust, and unmistakably bold.

A long, deep roast draws out notes of dark cocoa, roasted caramel, and toasted grain, with a lingering woodsmoke finish. Full-bodied enough to stand up to milk, yet still remarkably smooth — this is hojicha for those who want the darker end of the spectrum.

Flavor: Dark cocoa, roasted caramel, toasted grain, woodsmoke
Texture: Full-bodied, rich, lingering bittersweet finish
Color: Deep mahogany brown

Crafted by Hiroshi, our Judan Chashi — a Level 10 tea master, the only one of his rank in Kyoto — whose family has grown tea in the Uji region since 1827.

Hiroshi takes no shortcuts. This deep, dark roast is the work of a master who knows exactly how far to take the leaf without losing its balance.

Whisked: Whisk 1–2 tsp with 3–4 oz hot water at around 185°F for a bold, aromatic cup — hojicha takes hot water without turning bitter.
Latte: In'ei shines with milk. Whisk 1–2 tsp into a splash of hot water and top with steamed milk for a deep, chocolatey, caffeine-light latte.
Culinary: Its roasted intensity carries beautifully into baking, ice cream, and desserts.

Hojicha is Japanese green tea that's been roasted, transforming its fresh, vegetal character into something warm, toasty, and rounded. The roast also breaks down much of the tea's caffeine, making hojicha one of the gentlest teas in the Japanese tradition.

In'ei takes that roast to its deepest expression — stone-milled so you get the full body of the leaf in every cup, whether whisked, blended into a latte, or baked.

The deep roast that gives In'ei its boldness also leaves it naturally low in caffeine — even a touch lower than a lighter roast, since more of the caffeine is driven off in the roasting.

Bold in flavor, gentle in caffeine — an evening cup with real depth.