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dr. midoré’s essentials: matcha + hojicha + whisk
  • dr. midoré’s essentials: matcha + hojicha + whisk
dr. midoré’s essentials: matcha + hojicha + whisk

dr. midoré’s essentials: matcha + hojicha + whisk

Rs. 2,899.00

Get your daily fix of matcha and hojicha — a good-for-you energy boost to power your mornings, followed by the perfect evening drink to help you wind down. Plus the most essential tool to whisk it all into smooth, frothy perfection.

How to prepare
Sift 3g (1.5 tsp) of matcha/hojicha into a bowl.
Add 40ml water at 70–80°C and whisk until smooth and frothy.
Pour over ice and 120ml milk of your choice.

The first harvest or ichibancha (一番茶), produces the youngest, most tender leaves in early spring. Its sweetness, umami and vibrant green colour + higher concentration of L-theanine and antioxidants, make it the ideal pick for the perfect cup of matcha.

Matcha: Yabukita + Okumidori
Hojicha: Yabukita

Yabukita (やぶきた)


Yabukita accounts for over 70% of Japan’s green tea production. Discovered in Shizuoka in the early 1900s, it’s known for its balanced flavour, high yield, and adaptability, making it the perfect choice for everyday matcha.

Okumidori (おくみどり)

Okumidori is known for its bright green colour and naturally sweet, mellow flavour. It brings the velvety goodness that perfectly complements Yabukita, and is a favorite for high-quality matcha!

Matcha: Shizuoka, Japan

Nestled between Mount Fuji and the Pacific coast, Shizuoka’s misty hills and mineral-rich volcanic soil create ideal conditions for cultivating premium matcha. Shizuoka is home to generations of tea farmers who’ve perfected the art of Japanese tea.

Hojicha: Kyoto, Japan

Kyoto is the historic birthplace of matcha, with over 800 years of tea tradition. Its gentle hills, pure water, and misty climate produce exceptional tea. In the 1920s, Kyoto tea merchants created hojicha by roasting unsold bancha leaves and stems over charcoal, producing a nutty, low-caffeine tea they named hojicha, meaning “roasted tea.”

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