A brief history of matcha & hojicha

Japan's Ministry of Agriculture, Forestry and Fisheries describes tea arriving from China with the monk Eisai in 1191, followed by cultivation in Kyoto and the development of tea ceremony culture. Matcha is made by grinding tencha into a fine powder.

From imported tea to a whisked bowl

Uji tea developed into several styles, including tencha, hojicha, and other green teas. Matcha became closely associated with tea ceremony culture, and its recognizable preparation today is simple: sifted powder whisked with water into a bowl.

Roasting creates a different cup

Hojicha follows a different preparation path. Its stems and leaves are fired until caramel-sweet, creating the roasted character that makes it a comforting tea for a bowl, a steam wand, or café service.

Karu's two tea lineages

At Karu, the lineup brings both lineages to a daily ritual: matcha is whisked into water, while Kokoro hojicha brings a roasted direction to bowls, milk-based drinks, and café service. The catalog names each tea by origin, flavor notes, and size so you can compare before ordering.

Compare the matcha lineup with Kokoro hojicha.

Updated August 2026. Regional history reference: Japan's Ministry of Agriculture, Forestry and Fisheries.