Roasted to Perfection: Exploring the Rich World of Hojicha in Japan

You need to try hojicha if you want a different flavor from popular Japanese green teas like matcha and sencha. This roasted green tea is not as famous as its counterparts, but it may turn out to be your favorite beverage thanks to its unique features.

We created this hojicha guide to celebrate its history, richness, and varieties. Are you a tea enthusiast? Use our guide to learn more about the roasting process, health benefits, and how you can brew the perfect cup at home.

Introduction: What Is Hojicha?

Hojicha (pronounced “ho-ji-cha”) is a type of roasted Japanese green tea. It’s made by applying dry heat to the harvested leaves and stems of the Camellia sinensis, the same tea plant used to make sencha and bancha. The unique roasting process used in making hojicha gives it a warm, sweet, and toasty flavor with a nutty undertone. It is also one of the key reasons hojicha is known for its low caffeine content.

Hojicha stands apart from other Japanese green teas. Unlike sencha, matcha, bancha, and the others, which are steamed, this tea is roasted at very high temperatures. The resulting product has a distinct, golden-brown color.

In Japan, hojicha is typically harvested in the second, third, or last of the 3-4 tea harvest seasons and almost never in the first. The “roasted tea” is not as popular as sencha or matcha, but its lack of bitterness appeals to many young people in Japan. Recently, there has been a boost in its popularity abroad thanks to its low caffeine content, and we’re seeing more tech-savvy tea drinkers enjoy the beverage. 

A Brief History of Hojicha

Hojicha was developed in 1920 by a Kyoto tea merchant. The discovery was an accident because the merchant did not set out to create a new flavor. They were simply trying to make use of unsold bancha tea leaves and stems by roasting them. The flavor and aroma of the resulting tea appealed to the merchant and all who tasted it. They called it “hojicha,” which means “roasted tea” in English.

Tea shops in Kyoto, and later throughout Japan, began to make and sell hojicha. The roasted green tea helped them maximize profits by providing a way to use left-over tea plants and by attracting customers with its sweet aroma. As more tea shops sold hojicha, its fame spread to more regions in Japan. By the start of the 21st century, it had become a specialty beverage enjoyed nationwide for its distinctive taste. Even now, the finest quality hojicha still comes from Kyoto.

The Roasting Process: Crafting Hojicha’s Signature Flavor

Hojicha’s caramel-like aroma and a mellow, roasted flavor profile come from the unique roasting technique that transforms standard green tea leaves. Low-grade tea plants, including bancha leaves, sencha leaves, or kukicha stems, are gathered in a porcelain pot placed on a pile of charcoal. The tea leaves (and other parts) are roasted at a temperature between 150 and 220 °C until they turn light brown or reddish brown.

The roasting process forms a compound known as pyrazine, which gives hojicha its pleasant, caramel-like aroma. The dry heat also removes the bitter vegetable flavor and replaces it with a sweet flavor. Roasted tea has less astringency due to the loss of catechins, natural compounds found in green tea. Hence, it feels smoother and easier to drink.

Varieties of Hojicha: Exploring Different Types

There are different types of hojicha available in Japan. These variations are based on the tea plants used to make the hojicha. The following are the most common varieties.

• Sencha leaf hojicha: This is one of the two most common types of leaf hojicha. The leaves used are known as sencha. They are harvested young and unshaded, so they tend to be small. Low-grade sencha is ironically the best type of plant for making hojicha.

• Bancha leaf hojicha: This is another popular leaf hojicha. It’s made from bancha tea leaves, which are larger and more mature than those of sencha.

• Kuki hojicha: This is also known as stem hojicha. It often contains the stems and twigs of a tea plant. There are many varieties, but the most common one is made with kukicha, also known as “twig tea.”

• Powdered hojicha: This is a modern variation of roasted tea. It’s made with tencha leaves, a major component in matcha green tea. The leaves are deeply roasted and then ground into powder.

Brewing the Perfect Cup: Tips and Techniques

Let’s talk about how to brew hojicha at its best. You can enjoy it hot, cold, or with some ice. Use the following tips and techniques to get the best out of every cup:

• Choose the right tea pot: A traditional Japanese teapot (kyusu) or steel tea infuser is the ideal equipment for brewing hojicha. The kyusu has a built-in strainer that helps to maximize the release of flavors from the tea leaves. 

• Use a balanced tea-to-water ratio: Ideally, you want to measure 3 g of tea leaves or stems for every 200 ml of water. If you make a mistake, add water or tea leaves to get as close as possible to this ratio.

• Boil water before steeping: Soft water works best for hojicha because of its low mineral content. Filter and boil the water before steeping tea in it.

• Steep tea at the right temperature: The best temperature for steeping hojicha in filtered water is 80-90 °C. Getting it wrong could result in bitter tea or a semi-infused beverage. Use a thermometer to check the temperature of the water before steeping.

• Maintain the recommended steeping time: The longer the steeping time, the stronger the taste of hojicha. 30 seconds is enough time to steep premium roasted tea. But if you want a stronger flavor, you can steep it for a minute or two. Be careful not to oversteep!

• Let it cool before drinking: To enjoy the sweet taste of hojicha, allow it to cool to a warm temperature before drinking it.

• Serving suggestions: You may add milk or honey to sweeten the tea. It also tastes great when paired with cookies, cakes, sushi, salad, and other light dishes or desserts.

Health Benefits of Hojicha

Hojicha tastes good, but a big part of its appeal is the impact it can have on your health. The following are the nutritional and wellness benefits of hojicha:

• Antioxidant capabilities: Hojicha is full of antioxidants, which help to prevent damage to human cells. The properties of these compounds can prevent several diseases, including cancer and Alzheimer's.

• Gentle caffeine levels: A 250-ml cup of hojicha contains approximately 7.7 mg of caffeine. In comparison, the same cup filled with coffee will contain 100 mg of caffeine. While caffeine isn’t exactly bad, as it can boost energy and increase brain activity, too much of it can lead to insomnia (inability to sleep) and anxiety.

• Soothing properties: The amino acid theanine in hojicha can relieve stress, lower anxiety levels, and enhance relaxation, especially at night.

• Digestion aid: The fiber and catechin in the drink boost metabolism and aid digestion. They can also help the body burn fat more easily. 

• Immune system boost: Hojicha contains vitamins A, C, and E. They improve immunity to certain illnesses, such as the common cold.

• Improves heart health: This tea helps to regulate the blood pressure and cholesterol levels in the body. Hence, it prevents heart-related problems.

Hojicha in Japanese Culture: Tradition Meets Modernity

Today, hojicha is woven into the fabric of Japanese life. It’s often served to kids and old people because of its low caffeine content and mild flavors. Although some people serve it during traditional tea ceremonies, hojicha is more suited to casual homebrewing. People in Japan often drink it to relax themselves before bedtime.

These days, the production process has been heavily modernized, as manufacturers can now control the temperature and timing of tea-roasting better than they used to. This has allowed trendy cafés to come up with new, innovative tea drinks made with hojicha. Examples of such modernized beverages include hojicha latte, donuts, and ice cream.

Hojicha vs. Other Japanese Teas

The main difference between hojicha and other popular Japanese teas is that it is roasted while they are typically steamed. In terms of flavor, hojicha is sweeter than many other options, including matcha, sencha, and bancha. One can describe its flavor profile as closer to oolong tea or black tea than the rest. It does not possess the same green color as the others but has a reddish-brown hue. Also, no other green tea has a lower caffeine content than hojicha. 

The Global Appeal of Hojicha

Hojicha is one of the many elements of Japanese cuisine that has gained international recognition recently. Many tea drinkers in North America and Europe have embraced roasted tea for its sweet taste and nutritional benefits. To some, hojicha is the gateway drink that introduced them to Japanese tea culture. Its growing presence in global tea markets has led companies like Starbucks to create modern beverages and dessert combos featuring hojicha.

Where to Find Authentic Hojicha

If you’re in Japan, the best places to find high-quality hojicha are the traditional tea shops and specialty cafés in Kyoto. Roasted tea is available nationwide, but the varieties served in Kyoto are second to none.

Outside of Japan, you can rely on reputable online retailers that offer genuine, artisanal roasted green tea. If you’re looking for a good website to find a lot of hojicha products, we recommend Bokksu Boutique.

Enjoy authentic Kyoto-sourced hojicha in style with the Premium Kyoto Hojicha Tea Gift Box, featuring three different flavors. Japan is home to a variety of teas, and there’s no better way to explore them than getting The Japanese Tea Box. When you like to keep it simple, trust a bag of Organic Hojicha Tea to offer a refreshing cup of traditional tea that pairs well with desserts and snacks.