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Houjicha Powder Medium Roast is a finely ground houjicha powder from Shogyokuen, Uji, Kyoto - the softer counterpart to the Deep Roast. Medium roasted for a gentler caramel and less smoky character, it is better suited to delicate latte menus, lighter dessert applications, and customers who want houjicha's warmth without the intensity of a full deep roast. Low caffeine. Clean and smooth in milk. The right choice for cafés that want a versatile houjicha powder that can serve a broad customer base.
About Houjicha Powder Medium Roast
The medium roast level preserves more of the green tea base's fresh, grassy undertones while still delivering houjicha's characteristic toasty warmth and caramel sweetness. It is noticeably softer than the Deep Roast - less smokiness, more sweetness, and a gentler overall presence in the cup. In applications where the houjicha should complement rather than dominate - a delicate custard, a light afternoon latte, a soft cake - Medium Roast is the more appropriate choice.
Taste Profile
Mouthfeel (in latte): Light to medium, smooth Finish: Short to medium, gently sweet Roast character: Soft caramel, light toasty warmth, subtle smokiness Flavor NotesMedium Roast Houjicha Powder delivers a soft, caramel-forward character in milk. Toasty warmth is present but gentle - not assertive. A light, underlying grassiness from the green tea base adds freshness and lifts the sweetness. The overall profile in a latte is smooth, warming, and accessible - a cup that is inviting without being challenging.
How to Use Houjicha Powder Medium Roast
Latte: 3-5g per 150ml steamed milk. Dissolve powder in a small amount of hot water before adding milk. Iced latte: 3-5g dissolved in 30ml hot water, poured over ice and topped with cold milk. Baking: Lighter dessert applications - custards, mousse, light cakes, and cream-based desserts where a subtle houjicha note is wanted.Comparison
Softer than Houjicha Powder Deep Roast - less smoky, more delicate. The right choice when the latte menu targets a broader audience or the baking application calls for restraint. Both products start from the same Shogyokuen Uji base - the difference is purely in the roast level.