Matcha began as pressed tea cakes in Tang China, evolving in Japan into the stone-ground powder we whisk today. Monasteries cultivated it for focus; warriors and merchants spread its ritual. Hojicha emerged later as a roasted, approachable tea — stems and leaves fired until caramel-sweet, naturally lower in caffeine.

At Karu, we honor both lineages: shade-grown tencha for vivid matcha, and patient roasting for comforting hojicha. Each batch is milled and packed in-house so freshness travels from our workshop to your bowl or steam wand.