AKANE / Dark Roast Houjicha Powder
RM179.00
Availability: 50 in stock
| Range (Packs) | Discount from |
|---|---|
| RangeFromTo_1019 | RM70.00 |
| RangeFromTo_2039 | RM200.00 |
| RangeFrom_40 | RM600.00 |
LabelRM179.00
Tea
Latte
Mocktail
Desserts
Pastries
Latte
Mocktail
Desserts
Pastries
Kagoshima and Miyazaki prefectures
Yabukita
Dark chocolate cacao notes
Intense roasted smokiness
Roasting profile:
Dark Roast
Intense roasted smokiness
Roasting profile:
Dark Roast
Artisanal Dark Roasted Green Tea Powder
AKANE embodies the alluring complexities of intense roasted-smokiness due to the high-roasting profile it entails. Crafted from Yabukita cultivar and grown in humble meadows of Kagoshima and Miyazaki prefectures in Kyushu Island, this dark brown roasted green tea offers a divinely smooth mouthfeel when sipped. This transcends into a distinct smokey flavour, culminating in underlying notes of dark chocolate and cacao.Order Processed & Shipped Out From Facility Within One – Three Working Days. Please View Estimated Delivery Time During Checkout.
Peninsular Malaysia | RM10 |
West Malaysia | Price shown at checkout |
In-store Pickup | FREE In-store Pickup at any Niko Neko / The Concept Store (Bangsar or Chinatown outlet) during Checkout. |
International Shipping | Price shown at checkout |
Best for
Tea
Latte
Mocktail
Desserts
Pastries
Latte
Mocktail
Desserts
Pastries
Origin
Kagoshima and Miyazaki prefectures
Tea Cultivar
Yabukita
Taste Profile
Dark chocolate cacao notes
Intense roasted smokiness
Roasting profile:
Dark Roast
Intense roasted smokiness
Roasting profile:
Dark Roast
Recipes
Iced Latte Recipe
Iced Tea Recipe
Hot Latte Recipe
Hot Tea Recipe
Iced Latte Recipe
Iced AKANE / Houjicha Latte – 150mL (¾ cup)
a. Fresh Milk: 75mL or 1/3 cup
b. Gran, sugar: 2 tsp Sugar Syrup 10 mL
c. AKANE / Houjicha Powder: 5g or ½ tbsp + 1 tsp
d. Fresh Milk: 65mL or ¼ cup
1. Mix ingredients above (a,b,c) with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth, fluffy and with no visible clumps.
2. Pour the mixture above into (d) with ice.
a. Fresh Milk: 75mL or 1/3 cup
b. Gran, sugar: 2 tsp Sugar Syrup 10 mL
c. AKANE / Houjicha Powder: 5g or ½ tbsp + 1 tsp
d. Fresh Milk: 65mL or ¼ cup
1. Mix ingredients above (a,b,c) with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth, fluffy and with no visible clumps.
2. Pour the mixture above into (d) with ice.
Iced Tea Recipe
Iced AKANE / Houjicha Tea – 100mL
a. AKANE / Houjicha Powder: 1.5g or ¾ tsp
b. Warm Water / Cold Water: 100mL or ½ cup (Temperature: 75 – 85°C / Avoid boiling water)
1. Whisk ingredients (a and b) with ASAGAO / Chasen Whisk or mix with YUKIWA / Matcha Mixer until smooth with no visible clumps. Add ice.
a. AKANE / Houjicha Powder: 1.5g or ¾ tsp
b. Warm Water / Cold Water: 100mL or ½ cup (Temperature: 75 – 85°C / Avoid boiling water)
1. Whisk ingredients (a and b) with ASAGAO / Chasen Whisk or mix with YUKIWA / Matcha Mixer until smooth with no visible clumps. Add ice.
Hot Latte Recipe
Hot AKANE / Houjicha Latte – 200mL (8 oz cup)
a. Warm Water: 20mL (Avoid boiling water)
b. Granulated Sugar: 2 tsp / Sugar Syrup: 10 mL
c. AKANE / Houjicha Powder: 5g or ½ tbsp + ¼ tsp
d. Warm Fresh Milk: 170mL or ¾ cup (55 °C – 60°C)
1. Mix ingredients above (a,b,c) with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth, fluffy and with no visible clumps.
2. Pour the mixture above into the warm milk (d).
a. Warm Water: 20mL (Avoid boiling water)
b. Granulated Sugar: 2 tsp / Sugar Syrup: 10 mL
c. AKANE / Houjicha Powder: 5g or ½ tbsp + ¼ tsp
d. Warm Fresh Milk: 170mL or ¾ cup (55 °C – 60°C)
1. Mix ingredients above (a,b,c) with ASAGAO / Chasen Whisk or YUKIWA / Matcha Mixer until smooth, fluffy and with no visible clumps.
2. Pour the mixture above into the warm milk (d).
Hot Tea Recipe
Hot AKANE / Houjicha Tea – 100mL
a. AKANE / Houjicha Powder: 1.5g or ¾ tsp
b. Warm Water: 100mL or ½ cup (Temperature: 75 – 85°C / Avoid boiling water)
1. Whisk ingredients (a and b) with ASAGAO / Chasen Whisk until smooth, fluffy with no visible clumps.
a. AKANE / Houjicha Powder: 1.5g or ¾ tsp
b. Warm Water: 100mL or ½ cup (Temperature: 75 – 85°C / Avoid boiling water)
1. Whisk ingredients (a and b) with ASAGAO / Chasen Whisk until smooth, fluffy with no visible clumps.