Hojicha: The Roasted Japanese Tea Nobody Knows About (Yet)

If you've been paying attention to the Japanese tea world, you've probably heard of matcha. It's everywhere: in cafés, all over Instagram, in latte recipes. But there's another Japanese tea, just as interesting, that remains largely unknown outside Japan. That tea is hojicha.

What exactly is hojicha?

Hojicha is a Japanese green tea that has been roasted. Yes, you read that right: it's a green tea, even though it's brown. It comes from the same plant as matcha, sencha, or gyokuro — Camellia sinensis. The difference is what happens after the leaves are harvested.

To make hojicha, producers typically take bancha leaves (a common Japanese green tea harvested later in the season) or sometimes sencha, and roast them at high temperatures. This roasting process completely transforms the tea's profile: the colour goes from green to brown, the flavour changes dramatically, and a significant portion of the caffeine is lost in the process.

Hojicha was invented in Kyoto in the 1920s. A tea merchant came up with the idea of roasting leaves and stems that weren't selling well. People liked the result, and hojicha became a staple in Japan.

What does hojicha taste like?

If you don't enjoy the grassy, vegetal taste of matcha or sencha, hojicha might genuinely surprise you. Its flavour profile is completely different:

• Caramel notes — this is usually the first thing people notice
• Woody undertones — warm and comforting
• Natural sweetness — very little bitterness, almost no astringency
• Toasted hazelnut aroma — especially when brewed nice and hot

It's a tea that often wins over people who say "I don't like green tea." Because honestly, it doesn't taste like any green tea you've tried before.

The caffeine question

This is probably one of hojicha's most compelling selling points. Let's compare:

• Coffee: about 80-100 mg of caffeine per cup
• Matcha: about 60-70 mg per bowl
• Hojicha: about 7-15 mg per cup

The roasting process breaks down much of the caffeine in the leaves. On top of that, the bancha base already contains less caffeine than spring-harvested teas. The result: hojicha is one of the lowest-caffeine Japanese teas you can find.

This makes it a great choice for evenings, after dinner, or for people who are sensitive to caffeine. If you've ever wanted a warm tea at 9pm without risking a sleepless night, hojicha is your answer. For a deeper look at how caffeine differs between Japanese teas, check out our complete guide to matcha and hojicha caffeine.

Why doesn't anyone talk about it in the West?

In Japan, hojicha is an everyday tea. It's served in restaurants, people drink it after meals, children drink it. It's a popular, accessible tea — not at all exclusive.

But in Europe and North America, Japanese tea was introduced primarily through matcha. Matcha had everything Western marketing loves: a striking green colour, a photogenic ritual, "superfood" claims to promote. Hojicha, with its brown colour and more understated profile, didn't have the same Instagram potential.

That's starting to change. More and more tea shops are offering hojicha lattes, and tea lovers are discovering that Japanese tea goes well beyond matcha. If you're curious about hojicha lattes, take a look at our homemade hojicha latte recipe.

How to prepare hojicha

The good news is that hojicha is probably the easiest Japanese tea to prepare. No bamboo whisk needed, no ultra-precise water temperature required.

Classic method (steeping)

1. Heat water to about 90-95°C (just before boiling)
2. Place a generous tablespoon of leaves in your teapot
3. Pour the water and steep for 30 seconds to 1 minute
4. Pour and enjoy

Hojicha is very forgiving: even if you steep it a bit too long, it won't turn bitter the way a sencha would. It's a patient, easy-going tea.

As a latte

The hojicha latte has become very popular, and for good reason. The caramel notes pair beautifully with milk (dairy or plant-based). You can use hojicha powder for a creamier, more intense result.

Who is hojicha for?

Let's be honest: hojicha isn't for everyone, and that's perfectly fine. But there are certain profiles where it really makes sense:

• You don't like matcha's vegetal taste — hojicha is its flavour opposite
• You want a warm drink for the evening — the low caffeine content allows it
• You're sensitive to caffeine — it's one of the gentlest teas in that regard
• You enjoy caramel and nutty flavours — that's exactly what you'll get
• You want to explore Japanese tea beyond matcha — hojicha is an excellent starting point

If you already love matcha and its umami character, hojicha will be a very different experience. It's not better or worse — it's simply a different world. Browse our Japanese tea collection to explore these different flavours, from ceremonial matcha to premium matcha.

Hojicha and health

We're not going to give you a list of 15 miracle benefits. Hojicha is a tea, not a medicine. What we can say honestly:

• It contains antioxidants, like all teas (roasting reduces some, but plenty remain)
• Its low caffeine content makes it gentler on the nervous system
• It's naturally calorie-free (as long as you don't add sugar)
• Drinking a warm tea in the evening can simply help you unwind

No exaggerated promises. It's a good tea that feels good. That's it.

A tea that deserves to be known

Hojicha will probably never replace matcha in terms of popularity. It doesn't have the spectacular green colour or the same marketing buzz. But for those who discover it, it's often a revelation. A gentle, warm, easy to prepare tea that you can drink at any hour.

If you've never tried hojicha, give it a chance. You might be pleasantly surprised.