Welcome to our Tea Journal where we share our inspiration and regularly publish editorial with guides to tea and its origins, as well as tea pairings and recipes.
As hojicha begins to appear on the menus of serious cafés and pastry kitchens, a familiar question is emerging. How should a good hojicha powder actually taste?
A look back at the milestones that shaped AVANTCHA in 2025, from global expansion to product innovation. Each step reflects our ongoing commitment to advancing tea as a modern, evolving lifestyle.
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