Hojicha

Roasted Japanese Green Tea

Tea › Green Tea › Hojicha

Overview

Hojicha (焙じ茶) is a unique Japanese green tea that is roasted over charcoal, giving it a distinctive toasty, caramel-like flavor quite different from other green teas. The roasting process also reduces caffeine significantly.

Originally developed in the 1920s as a way to use lower-grade tea leaves, Hojicha has become beloved for its warm, comforting character. It's particularly popular in Kyoto and is often served in traditional Japanese restaurants.

Characteristics

Leaf

  • • Brownish-red color
  • • Rusty appearance
  • • Stem content common
  • • Flat, roasted texture

Cup

  • • Amber to reddish liquor
  • • Toasty, roasted aroma
  • • Sweet, caramel notes
  • • No grassy flavor

Production Process

1. Base Tea

Hojicha is typically made from Bancha or Sencha leaves, often including stems. Lower-quality leaves are acceptable since roasting improves them.

2. Roasting (The Key Step)

Tea leaves are roasted in a rotating drum or pan over charcoal heat at 150-200°C for 10-15 minutes. This transforms the green tea into Hojicha, creating its characteristic brown color and toasty flavor.

3. Cooling & Packaging

Roasted tea is quickly cooled and packaged to preserve the toasty aroma.

Health Benefits

Very Low Caffeine: The roasting process breaks down caffeine - Hojicha has the lowest caffeine of all Japanese teas
Easy to Digest: Roasted tea is gentle on the stomach
Warm & Comforting: Perfect for evening and cold weather

Types

Kukicha (Stem Tea): Made primarily from tea stems - sweeter, lighter
Leaf Hojicha: Made from leaves only - stronger, more robust

Brewing Guide

Parameters

  • • Temperature: 90-100°C (195-212°F)
  • • Amount: 4-5g per 200ml
  • • Steep Time: 30-60 seconds
  • • Reinfusions: 2-3 times

Tips

  • • Can use boiling water - roasting can handle heat
  • • Longer steep time brings out sweetness
  • • Excellent for cold brewing
  • • Popular in lattes and milk tea