SORA
Made by roasting green tea leaves at high temperatures to create a deep, reddish-brown powder with a rich, nutty flavor, chocolatey undertones, and a soothing, smoky aroma. Naturally low in caffeine, this Houjicha blend makes a comforting latte.
CLARITY IN EVERY SIP
"A rich, toasty flavor with hints of cocoa and caramel that creates a soothing, low-caffeine retreat."
ROASTINESS
Deep, toasted, smoky aroma.
SWEETNESS
Nutty, roasted cocoa, brown sugar.
TEXTURE
Creamy, dense, earthy foam.
FINISH
Rich, toasted rice, comforting warmth.
Essential
Characteristics
High-temperature roasting removes bitterness and reduces caffeine, creating a cozy and accessible brew.
Jingshan, Zhejiang, China
Sourced from select tea estates in Jingshan, roasted by expert tea masters.
Autumn Harvest (Aki-bancha)
Harvested in late autumn when the leaves are mature and low in caffeine, ideal for producing a sweet and highly aromatic roasted tea.
Yabukita (Roasted Bancha)
A classic Japanese tea cultivar, roasted at high heat to transform catechins and caffeine into cozy pyrazines.
Stone Milled after Roasting
Slowly stone-milled into a superfine soluble powder that creates a velvety mouthfeel when whisked.
THE WHISKING ART
Four Steps to Clarity
Ensure 2g of powder is sifted into your chawan to eliminate clumps.
Add 70ml of water at exactly 80°C to preserve the delicate amino acids.
Use a bamboo whisk in a vigorous 'W' motion until a micro-foam forms.
Hold the bowl with both hands and inhale the aroma before the first sip.
THE PROVENANCE
Jingshan, Zhejiang
Sourced from select tea estates in Jingshan. Roasting at high temperatures reduces the caffeine and bitterness, resulting in an exceptionally warm and nutty flavor profile that makes it a perfect late-night treat.
