Hojicha (Japanese ほうじ茶) is a Japanese green tea that is roasted at a high temperature after harvesting. The roasting process fundamentally changes its color and taste: the bright green leaf turns a warm reddish-brown, and the fresh grassiness is replaced by notes of caramel, nuts, and roasted aromas.
How is Hojicha made?
Depending on the producer, the starting material may be Sencha, Bancha, or even the stems and stalks of the tea plant (Kukicha). The leaves are first steamed and dried, just like any other green tea, to stop oxidation. Then comes the crucial step: the tea is roasted at around 200 degrees, often in large drums or porcelain bowls. This creates the typical roasted aromas and breaks down some of the bitter compounds.
Kyoto is considered the birthplace of Hojicha, where the tea emerged in the 1920s as a way to make good use of older tea leaves that were less suitable for Sencha.
What does Hojicha taste like?
Hojicha tastes mild, rounded, and slightly sweet. The bitterness and astringency that many associate with green tea are significantly reduced. Instead, flavors of caramel, roasted nuts, and a gentle, almost chocolatey depth dominate. This is precisely why Hojicha is a great introduction to Japanese tea and is also perfect for the evening, as it is generally considered to be very gentle on the stomach.
Hojicha powder and Ceremonial Grade
In addition to the classic leaf form, Hojicha is available as a fine powder, similar to Matcha. The powder is whisked with a bamboo whisk or stirred directly into milk. The quality of the raw material and a gentle roasting process are essential: if roasted too strongly, the tea tastes burnt; if too weakly, it lacks depth.
How to prepare Hojicha
- For the powder: add 2 g (about a heaping teaspoon) to a bowl.
- Pour about 50 ml of hot water (80 to 90 degrees) over it.
- Whisk until frothy using a chasen or a milk frother.
- Top up with warm or cold milk for a latte, and sweeten to taste.
Would you like to try Hojicha for yourself? You can find our Ceremonial Grade Hojicha in our shop. We explain how Hojicha differs from Matcha in a separate article.
