Meet Craft Hōjicha.
Hōjicha, or roasted green tea, is the grounding cousin to matcha. Made from the same leaf and crafted by the same Rishouen Tea House where we source our matcha, it offers a different profile and feel.
Hōjicha is low in caffeine and offers a warm, nutty flavor that makes it the perfect evening wind-down or mid-morning zen moment.
Add it to your tea ritual and find balance in your day. Available for a limited time.
Introducing Craft Hōjicha: our limited-release roasted green tea.
Sourced from Rishouen Tea House, the same renowned tea masters who bring us our Craft Matcha, in Uji, Japan, our hōjicha is the grounding counterpoint to matcha.
Available tomorrow.
Now that you’ve met our new Craft Hōjicha, we want to take a deeper dive into its origins.
We source our hōjicha from the same five-generation tea masters who create our ceremonial-grade Craft Matcha. Rishouen Tea House sources their green tea from Uji, Japan, then roasts it whole-leaf before stone-grinding it into traditional hōjicha.
Pure and bold, our Craft Hōjicha is straight from the heartland of green tea.
Our new Craft Hōjicha is perfect for any time of day, whether you want a mellow morning latte or an evening wind-down drink.
Because it’s low in caffeine and a natural digestif, you can enjoy its toasty, nutty flavor whenever the mood strikes — all while promoting healthy blood flow and digestion.
Your favorite summer NOLA returns. Welcome back the Golden Cinnamon NOLA, made with Vietnamese cassia cinnamon.
Our classic chicory cold brew comes together with cinnamon warmth, the soft florality of vanilla, and a quiet sweetness from honey. Creamy, dreamy, and made for ice. Back in cafes for a limited time — try it while it’s here.
Introducing our new, limited-edition summer drink— the Sweet Blossom Latte.
Inspired by the floral and fruit infusions in summer coffee drinks throughout Asia, the Sweet Blossom Latte is crafted with elderflower and topped with orange zest. Its sweetness evokes lychee and muscat grapes — flavors that shine alongside our Hayes Valley Espresso and Craft Matcha
Try it as a latte or matcha latte for a limited time in cafes.
The Cafe Edit
A little coffee to awaken the senses and sunshine to awaken the soul. We love watching our cafes and guests come alive in the fresh spring air.
Follow along with our Hōjicha Latte recipe and craft your own at home using our new Craft Hōjicha.
Recipe
Whisk 1 1/2 tsp (3 g) hōjicha with 1 oz (30 mL) hot water (170°F).
Stir in 1/2 tsp (2 g) cane sugar, or to taste.
Add 8 oz (237 mL) steamed milk.
Enjoy!
Our newest cafe has opened where the historic Onden River once flowed — Blue Bottle Coffee Harajuku Cafe.
Designed by Tatsuya Nishinaga of @teki.design , this sophisticated space features a gleaming stainless steel facade that abstractly reflects the ever-changing spirit of the city. Inside, the layering of plaster walls and a pale-blue reflective ceiling evoke the feeling of looking up at the sky between Harajuku’s iconic buildings.
To celebrate our debut in Jingumae, we’re introducing a new single origin cold brew method — a first for Blue Bottle Coffee Japan — that utilizes a slow-drip brewing process to extract a clear, fresh cup. Guests can also enjoy an exclusive Matcha Liège Waffle, crafted with premium tea from Kyoto’s Rishouen Tea House. From seasonal Cherry Blossom Lattes to savory mackerel and potato sandwiches, every detail is designed to help you savor the city itself.
Location: 1F Crest Court Jingūmae, 6-15-17 Jingūmae, Shibuya-ku
Hours: 8:00 – 20:00
Our newest Signature Origin lets you sip from the heartland of Colombia. Introducing Colombia Huila Pedro Nel Trujillo.
This coffee represents the best of Colombian coffee and holds its regional qualities — bright floral and fruit notes that balance the sweetness of the origin. It’s washed processed in the traditional style for this region. The effect is a balanced body with profound sweetness that carries through each sip.
We’re proud to continue to work with our sourcing partner Azahar and producer Pedro Nel Trujillo. Together they continue to cultivate extraordinary coffees — proof that quality, sustainability, and family legacy can flourish together.
This Earth Day, we’re looking toward the future and sharpening our focus on the area where we can drive the most meaningful change: coffee production at the farm level.
Over the next several years, we are committed to supporting producers as they transition to regenerative agriculture and to elevating their innovation as they navigate a changing climate. This year, we launched a beekeeping project in Peru to bolster local biodiversity and improve producer yields. We’re also sponsoring a precommercial trial site in Guatemala as part of World Coffee Research's F1 Hybrids program aimed at developing the next generation of climate-adaptive Arabica varieties.
And on the home front, our Blue Bottle Studio tour continues to explore the future of flavor by showcasing climate-adaptive coffees entirely beyond the Arabica species.
Keep an eye out for these innovative coffees as they arrive in our cafes for the first time later this year.
Photos from
Valle Inca in Colca, Peru
Huong Hoa, Quảng Trị Province, Vietnam
Mooleh Manay Estate in Coorg, India
Finca La Esperanza, Antigua, Guatemala
