Whisk 2 g of hojicha powder into 60 ml of 80–90°C water, then top up with water or milk. Plus latte ratios, fixes for clumps, and how to grind it from leaves.

Matcha has 19–44 mg of caffeine per gram, so a 2 g cup holds about 38–88 mg. See matcha vs coffee and green tea, latte amounts and safe daily limits.

We are happy to announce that Haki ceremonial grade matcha has won a one star awards in 2026 from the Great Taste Awards!

The most known and not so well known. The simple ones, and the not so simple ones. Most interesting Japanese teas in their full colour and palette, explained here in this article

The best ceremonial grade matcha isn't defined by a single region, harvest or cultivar. Instead, it's the result of careful cultivation, skilled processing and thoughtful blending.

To make loose leaf genmaicha, use 5g of tea with 200-250ml of water heated to around 80°C (176°F). Steep for 60-90 seconds before pouring.

There has always been this long running debate between what is better for you coffee or matcha ?

Higher-grade ceremonial matcha can sometimes feel stronger because you're consuming the whole tea leaf in powdered form rather than just infusing it.

Hojicha powder is made by roasting Japanese green tea leaves before finely grinding them into powder

Sencha (煎茶) is the most widely enjoyed green tea in Japan.

Unlike roasted teas such as hojicha, sencha is known for its fresh, vibrant and slightly grassy flavour profile.

Hojicha (焙じ茶), meaning “roasted tea,” is one of Japan’s most comforting teas. While technically a green tea, hojicha is very different from the grassy flavour most people associate with Japanese tea.

Often referred to as "Popcorn Tea," Genmaicha is one of Japan's most recognizable and beloved brews. But despite its playful nickname, there isn’t actually any popcorn in it (usually).

Matcha isn’t just tea—it’s a ritual, a moment, and (when done right) an incredibly smooth, rich drink.

Haki’s first matcha pop-up in Kensington - a day of early mornings, first orders, and great conversations.

With its warm roasted aroma, naturally low caffeine content, and gentle flavour, hojicha has become a favourite for people looking for a calmer alternative to coffee or traditional green tea.

Unlike regular green tea, matcha is made by grinding whole tea leaves into a fine powder. This means when you drink matcha, you consume the entire leaf — not just an infusion of it. And that is what makes matcha different

In the rapidly expanding world of Japanese green tea, two heavyweights dominate the conversation: vibrant, powdered Matcha and earthy, roasted Hojicha. But which one is actually better for you?

Matcha is generally good for you when enjoyed in sensible amounts, especially if you drink it mostly unsweetened and use it as part of an overall healthy lifestyle.

From the delicate floral notes of jasmine to the deep, caramel-like sweetness of dates, these recipes transform the traditional green tea into a high-end cafe experience.

Choosing the right storage for your ceremonial grade matcha can feel just as important as selecting the tea itself. A sealed barrier is the secret to protecting your vibrant green powder from flavour loss and spoilage.