What is hojicha tea?
Japanese hojicha tea stands out for its amber colour and captivating aroma. Contrary to popular belief, it is not a black tea but a green tea that has undergone a particular treatment. Discover this ancient beverage that is rapidly gaining popularity among tea lovers around the world.
Hojicha traces its roots back to Kyoto in the 1920s. Ingenious tea merchants came up with the idea of roasting green tea leaves to create a new variety. The word "hojicha" is made up of two Japanese words: "hoji" meaning "roasted" or "toasted" and "cha" meaning "tea". This innovative method initially made it possible to make the most of older leaves or stems (kukicha) that would otherwise have been considered by-products.
In Japanese culture, this tea holds a special place, particularly during meals and in the evening. Traditionally served to children and the elderly, it is cherished for its gentleness and low caffeine content.
How it differs from other green teas
Whereas classic green teas such as sencha undergo a steaming process to halt oxidation, hojicha green tea goes through an additional step: high-temperature roasting (between 160°C and 200°C). This process radically transforms its profile:
- Colour: instead of the characteristic green, it takes on a reddish-brown hue
- Aroma: notes of hazelnut, caramel and wood replace typical grassy vegetal tones
- Taste: smoother and less astringent than other green teas
- Composition: caffeine content reduced by around 78% compared to sencha
This chemical transformation also alters the catechin and tannin content, making hojicha less bitter and more approachable for Western palates.
Growing popularity
Hojicha tea is growing in popularity for several reasons. First of all, its low caffeine content makes it an ideal alternative for those sensitive to stimulants or anyone wishing to enjoy the benefits of hojicha tea in the evening without disturbing their sleep.
In addition, its unique flavor profile even appeals to coffee lovers, thanks to its roasted, caramelised notes. Its culinary versatility is also remarkable: it can be used in pastries, ice creams and even savoury dishes.
Finally, hojicha appeals to consumers seeking healthy alternatives to sugary drinks. Its easy preparation (it requires water that is less hot than for other green teas) and its versatility to be enjoyed hot or iced make it a convenient daily choice.
How is hojicha made?
The production of hojicha tea involves a unique process that gives it its distinctive characteristics. Discover how this Japanese green tea is transformed to achieve its particular flavour and properties.
The roasting process
First of all, what sets hojicha apart from other green teas is its high-temperature roasting process. Traditionally, the leaves are heated to around 200°C for a few minutes, a technique reminiscent of coffee roasting. This roasting is usually done in a ceramic vessel called a hōroku, although woks or iron drums may also be used depending on the region and tea producer.
In traditional methods, the leaves are carefully roasted in rotating drums specially designed for this purpose. This process releases warm, nutty notes while removing the bitterness typical of green teas. After roasting, the leaves take on a colour ranging from hazelnut to chocolate brown, radically transforming their appearance.
Types of leaves used: bancha, kukicha, sencha
Furthermore, different varieties of green tea can serve as a base for hojicha, each bringing subtle nuances to the finished brew:
- Bancha: an everyday Japanese tea considered the most common, it yields a hojicha with mild, earthy flavours
- Kukicha: made exclusively from roasted tea plant stems and twigs, offering a lighter brew
- Sencha: a higher-quality Japanese green tea, it reveals slightly more pronounced aromas
Hojicha is generally made from the second tea harvest in October, unlike matcha which comes from the first harvest. Furthermore, this tea often uses tea plant stems and stalks that are usually discarded during the production of other teas, making it a truly zero-waste approach.
Impact of roasting on composition
Roasting significantly alters the tea's chemical composition. In fact, this process eliminates the tannins responsible for the bitterness and grassy taste characteristic of green teas. As a result, hojicha develops a wonderfully smooth flavour with notes reminiscent of toasted bread, hazelnut, coffee and cocoa.
Moreover, this process significantly lowers the caffeine content. This reduction is due not only to the roasting process, but also to the use of more mature leaves from the autumn harvest, which naturally contain less caffeine. As a result, hojicha is an ideal option for anyone sensitive to stimulants.
Despite this high-temperature transformation, the tea retains a high level of health-giving antioxidants, although its vitamin content (A, C and E) is reduced.
The benefits of hojicha tea
Beyond its unique flavour, hojicha green tea offers a wealth of health benefits thanks to its distinct composition. Here is why this roasted tea deserves a place in your daily routine.
Low caffeine content
The main advantage of hojicha lies in its very low caffeine content. A standard cup (250 ml) contains only around 7.7 mg of caffeine, compared to 70–100 mg for matcha. This characteristic is explained by the roasting process, which breaks down caffeine at temperatures above 178°C. Furthermore, hojicha comes from leaves harvested in October, which are naturally lower in theine. This means you can enjoy it in the evening without worrying about affecting your sleep, just like our other caffeine-free teas.
Digestive and soothing benefits
Hojicha is among the herbal teas and infusions that aid digestion. Rich in fibre and free from tannins, it is particularly gentle on the stomach. It effectively soothes digestive complaints such as bloating and gastric acidity. What's more, its high L-theanine content — a specific amino acid — helps reduce stress and improve mood. This relaxing effect occurs without causing drowsiness. Thanks to its abundance of antioxidants and fibre, the benefits of hojicha extend from improved digestion to strengthening the immune system, along with beneficial anti-inflammatory effects against osteoarthritis.
Rich in antioxidants and polyphenols
Despite the roasting process, hojicha retains a significant amount of antioxidants. It contains polyphenols, including catechins, as well as vitamins A, C and E. These compounds play an essential role in preventing cellular ageing and protecting against oxidative stress.
Metabolic support and weight management
Hojicha tea boosts metabolism thanks to its catechins. These compounds facilitate fat absorption, limiting its storage in adipose tissue. As a result, fats are burned more readily, making hojicha a potential ally for weight management. However, studies on this topic remain limited.
Strengthening the immune system
The antioxidants found in hojicha help strengthen your immune system. The polyphenols it contains have antiviral properties and can help eliminate bacteria, making this tea a valuable ally during the winter cold season.
Anti-inflammatory and joint benefits
Finally, it stands out for its powerful anti-inflammatory properties. A study published in April 2024 in Scientific Reports confirmed the effect of Hojicha tea on joint pain in particular. Rich in pyrazine, it improves blood circulation, which is directly linked to better joint health. The antioxidants it contains neutralise free radicals that attack cartilage cells in cases of osteoarthritis, thereby helping to prevent premature ageing.
Tips for enjoying hojicha
To fully enjoy the benefits of hojicha tea, proper brewing and storage are essential. Mastering these steps will allow you to appreciate all the nuances of this roasted Japanese green tea.
Traditional brewing and lattes
For traditional hojicha tea brewing, water temperature is crucial. Use water between 80°C and 95°C, never boiling, to preserve its delicate aromas. For a standard cup, use around 3 to 5 grams of leaves (one level teaspoon) for 250ml of water. It infuses quickly, taking between 30 seconds and 3 minutes depending on your desired strength.
If you have a Japanese kyusu teapot, pour the water into the cups first to measure the volume and warm them up, then transfer it into the teapot with the leaves. Note that you can re-steep the same leaves up to twice.
The hojicha latte has also become very popular. To prepare it:
- Dissolve 1g of hojicha powder in 70ml of hot water (70–75°C)
- Add 180ml of warm milk (oat milk pairs exceptionally well with the roasted notes of hojicha)
- Lightly sweeten to taste with agave nectar or maple syrup
Storage tips to preserve its benefits
To preserve the benefits of hojicha tea, store it in an airtight container, ideally made of metal or opaque glass. Keep it in a cool, dry place away from direct sunlight and temperature fluctuations. Stored this way, hojicha tea retains its properties and aromas for 3 to 4 months after opening.
Be sure to avoid moisture, which quickly degrades the leaves' flavour and properties.
When and how much to drink
Thanks to its low caffeine content, hojicha tea can be enjoyed at any time of day, even in the evening. The recommended daily amount is between 1 and 5 grams (around 1 to 5 level teaspoons). This allows you to reap all the benefits without consuming excess caffeine.
Moreover, unlike certain supplements, there is no set duration for drinking hojicha — you can enjoy it all year round.
Culinary uses: desserts and savoury dishes
Hojicha powder lends itself beautifully to cooking. On the sweet side, its roasted, woody notes elevate cheesecakes, tiramisus, crèmes brûlées and cookies. To make a delicious hojicha cheesecake, simply incorporate 20 g of powder into your basic mixture.
It also pairs well with indulgent flavours such as peanut butter, caramel or vanilla. In savoury preparations, hojicha can enrich soups, sauces and marinades, or complement fish and meat dishes perfectly, thanks to its light, nutty roasted profile.
