Mushroom Hojicha

Yes, mushroom hojicha contains caffeine, but very little. An 8oz cup carries about 7-15mg, compared to roughly 95mg in drip coffee and 60-70mg in matcha. Roasting volatilizes much of the caffeine in the tea leaf.

Mushroom hojicha contains three functional mushrooms: Lion's Mane, Cordyceps, and Reishi. Each is added as real mushroom powder, not an isolated extract, alongside stone-milled Japanese hojicha tea.

No, mushroom hojicha does not taste like coffee. Hojicha is a roasted green tea with toasted cereal and nutty notes, closer to roasted grain than to coffee's acidity and bitterness.

One 3oz (85g) bag of mushroom hojicha provides about 28 servings. Each serving uses roughly 3g of powder whisked into 8oz of hot water.

Hojicha is a Japanese green tea that is roasted at high heat after harvest, then stone-milled into a fine powder. Roasting converts its flavor from grassy and vegetal to toasted, nutty, and mildly sweet.

Research on Lion's Mane and cognition is still emerging. A 2025 double-blind randomized controlled trial in Frontiers in Nutrition found acute cognitive benefits and reported stress improvement after 28 days in healthy younger adults, though evidence remains mixed.

No, mushroom hojicha does not need to be strained. It is a fine powder that dissolves into hot water when whisked or stirred, unlike loose-leaf tea.

Mushroom hojicha uses real mushroom powder rather than water-soluble extracts, so a small amount of natural sediment can settle at the bottom. This is a sign the blend contains whole mushroom material, not a defect.

Yes, mushroom hojicha works in lattes. Whisk 3g of powder into a small amount of hot water first, then add steamed milk, the same method used for matcha lattes.

Yes, mushroom hojicha is formulated for regular use as a low-caffeine beverage. It contains no drug-level doses of any ingredient; the mushroom compounds are structure-function supplement doses, not medical treatments.