How do I brew Hojicha?

Use 3g per 200ml of leaf to 90–100°C (194–212°F) water and steep 30 seconds to 1 minute. Most quality Hojicha can be re-steeped for 1–2 infusions.

Does Hojicha contain caffeine?

Hojicha is a green tea and is rated "low" caffeine. See the chemistry section on this page for cited ranges.

Where does Hojicha come from?

Hojicha is produced in Japan, specifically in the Kyoto region.

Why does hojicha have less caffeine than other green teas?

Hojicha is roasted at high temperatures, typically around 200C, which breaks down a significant portion of the caffeine in the leaves. It is also usually made from older, lower-grade leaves and stems (bancha or kukicha base) that naturally contain less caffeine than the young shoots used for sencha or gyokuro. This makes hojicha one of the lowest-caffeine options in the green tea family.

Can hojicha be used in cooking and lattes?

Yes, hojicha is widely used in Japanese confectionery and has become popular as a latte base. The roasted flavor pairs naturally with milk and honey, and powdered hojicha (ground from roasted leaves) is commonly used in ice cream, chocolates, cakes, and baked goods. Brewing it strong and adding steamed milk is the simplest way to make a hojicha latte at home.

How should I brew hojicha for the best flavor?

Unlike most green teas, hojicha can be brewed with near-boiling water (90-95C) without becoming bitter, because the roasting process has already reduced the bitter compounds. Use about 3-4 grams of leaf per 200ml of water and steep for around 30-60 seconds. It also makes an excellent cold brew, steeped in cold water for several hours in the refrigerator.

Hojicha

Roasted Japanese green tea with a warm, toasty character. Low in caffeine, perfect for evenings.

Type: Green Tea
Origin: Japan · Kyoto
Oxidation: none
Caffeine: low
Brew temp: 90–100°C
Brew time: 30s–1 min
Flavor notes: roasted, caramel, nutty
Harvest: Made from later-harvest leaves year-round. No strict seasonal window for production.

History

Hojicha was invented in Kyoto in the 1920s when a tea merchant roasted unsold bancha leaves over charcoal, creating an entirely new flavor profile. The roasting transforms the green tea into warm, toasty, reddish-brown leaves with a comforting aroma reminiscent of caramel and chocolate. Hojicha quickly became popular as an affordable, everyday tea with very low caffeine - ideal for children, the elderly, and evening drinking.

Processing

Steps: Harvest older leaves → Steam and dry (sencha base) → High-heat roast → Cool and grade

Green tea (typically bancha or kukicha) is roasted at high temperatures (about 200°C) in a porcelain pot over charcoal or in a roasting machine. The intense heat destroys much of the caffeine and catechins while developing warm, caramelized flavors. The leaves turn from green to reddish-brown during roasting.

Tasting Notes

First time? Hojicha is one of the easiest Japanese teas to enjoy right away, with a warm, toasty, almost caramel-like flavor and very little bitterness or caffeine. It is a great choice if you find green teas too grassy or if you want something comforting to drink in the evening.

Appearance

Dark reddish-brown leaves and stems with a crispy, light texture. The liquor is a clear, warm reddish-amber - much darker than typical green tea.

Aroma

Deeply comforting - roasted barley, caramel, dark chocolate, and toasted nuts. One of the most inviting aromas in the tea world.

Taste

Warm and toasty with caramel sweetness, a smooth body, and virtually no bitterness or astringency. The roasted character makes it feel warming and cozy, almost like a dessert drink.

Brewing Guide

Western Style

Leaf: 3g per 200ml
Water: 90–100°C (194–212°F)
Time: 30 seconds to 1 minute
Infusions: 1–2 infusions

Gongfu Style

Leaf: 5g per 100ml
Water: 95°C (203°F)
Time: 20s first, +10s each subsequent
Infusions: 3–4 infusions

Step-by-step

Use hot water. Hojicha is one of the few green teas that loves boiling or near-boiling water (90–100°C). Tip: The roasted leaves are robust - no need to baby this tea.
Quick steep. 30 seconds to 1 minute is all you need. Hojicha extracts quickly. Tip: Over-steeping won't ruin it like it would a delicate sencha - hojicha is very forgiving.

Common Pitfalls

Brewing hojicha with water below 90C produces a weak, flat cup - this roasted tea actually benefits from near-boiling water unlike most green teas.
Steeping for too long past 60 seconds makes it taste burnt and acrid rather than warm and toasty.
Paying high prices for hojicha marketed as 'premium' is rarely justified - it is made from lower-grade stems and leaves and quality differences are minor.
Storing it next to aromatic spices or coffee absorbs foreign odors easily because the roasted leaf is porous.
Assuming it has no caffeine leads to surprise - hojicha is lower in caffeine than most green teas but still contains enough to affect sensitive drinkers.

Health Benefits

Very low in caffeine - suitable for evenings and sensitive individuals
Contains pyrazines from roasting, which may improve blood flow
Gentle on the stomach - often recommended for those with digestive sensitivity
Still contains antioxidants, though less than unroasted green tea
The warm, comforting aroma has stress-reducing properties

Food Pairings

Chocolate desserts - the roasted notes complement cocoa beautifully
Milk-based drinks - hojicha latte is a modern classic
Evening meals and comfort food
Roasted or grilled dishes
Sweet potatoes and autumn vegetables

Buying Guide

What to look for

Even, reddish-brown color without charred black pieces
Strong roasted aroma - it should smell like a cozy café
Mix of leaf and stem is traditional and adds depth

Quality indicators

Kyoto (especially Uji) hojicha is considered premium
Hojicha made from sencha or gyokuro stems (karigane hojicha) is the highest grade
Freshly roasted hojicha from a specialty shop is noticeably superior to supermarket versions

Price range: $5–10 for everyday quality, $15–25 for premium karigane hojicha

Storage: Store in an airtight container. The roasted character is relatively stable - keeps well for 6–12 months.

Fun Facts

Hojicha is often the first tea given to Japanese babies and young children due to its low caffeine.
Hojicha soft-serve ice cream is one of the most popular flavors in Japanese convenience stores.
The roasting process removes about 80% of the original caffeine content.
Hojicha lattes have become a trendy alternative to matcha lattes in cafés worldwide.

Frequently asked

Why does hojicha have less caffeine than other green teas?: Hojicha is roasted at high temperatures, typically around 200C, which breaks down a significant portion of the caffeine in the leaves. It is also usually made from older, lower-grade leaves and stems (bancha or kukicha base) that naturally contain less caffeine than the young shoots used for sencha or gyokuro. This makes hojicha one of the lowest-caffeine options in the green tea family.
Can hojicha be used in cooking and lattes?: Yes, hojicha is widely used in Japanese confectionery and has become popular as a latte base. The roasted flavor pairs naturally with milk and honey, and powdered hojicha (ground from roasted leaves) is commonly used in ice cream, chocolates, cakes, and baked goods. Brewing it strong and adding steamed milk is the simplest way to make a hojicha latte at home.
How should I brew hojicha for the best flavor?: Unlike most green teas, hojicha can be brewed with near-boiling water (90-95C) without becoming bitter, because the roasting process has already reduced the bitter compounds. Use about 3-4 grams of leaf per 200ml of water and steep for around 30-60 seconds. It also makes an excellent cold brew, steeped in cold water for several hours in the refrigerator.

Related Teas

Where to buy Hojicha

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