Chacodex

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

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

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

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

  1. 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.
  2. 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.

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.

Related Teas

Where to buy Hojicha

Vendors we trust who currently stock Hojicha. See all vendors.