What is Hojicha? : Japanese Roasted Green Tea

With its gentle roasted aroma and refreshing taste, hojicha is widely beloved by many people.

Although it originated in Japan, hojicha is now enjoyed all over the world. However, there may not be many opportunities to rediscover what makes it so appealing.

This article introduces not only the characteristics and flavor of hojicha, but also covers a wide range of topics such as its caffeine content, nutritional components, differences from matcha, and ways to enjoy it.

Whether you already enjoy hojicha regularly or are thinking about trying it for the first time, this content is designed to help you feel closer to the charm of hojicha.

What is Hojicha?

Hojicha is a roasted tea that originated in Japan and is made by roasting Japanese green tea at high temperatures. The word “hoji” literally means ‘roasting’, and the name comes from this process.

The tea leaves used for hojicha include sencha, bancha, kukicha, and others. By roasting these leaves over strong heat, the astringency and bitterness characteristic of green tea are mellowed, and the roasted aroma is brought to the forefront. Another feature is that the flavor varies depending on the roasting temperature and time. After roasting, the leaves are cooled and sorted, and in some cases, they are further processed into powder form.

In the roasting process, the green pigments in the leaves are broken down, changing their bright green color into a brownish hue. At the same time, some of the catechins are reduced, leading to a milder flavor with less astringency. These changes give hojicha its unique taste, making difference from matcha and sencha.

Originally developed as a way to avoid wasting lower-grade tea leaves, this method gained popularity thanks to the tea’s pleasant aroma and ease of drinking. Over time, it became established as an everyday tea. In recent years, it has increasingly been used in lattes and sweets, broadening the ways hojicha can be enjoyed.

What does Hojicha taste like?

Hojicha’s appeal lies in its refreshing, gentle mouthfeel and natural sweetness, along with the roasted aroma created through the roasting process. With its minimal bitterness, astringency, and off-flavors, hojicha is much milder than typical green teas. For this reason, hojicha is enjoyed as a daily tea and loved by people from childrent to elderly

The moment you pour hot water over the tea, its roasted aroma gently rises—this is one of hojicha’s signature qualities. This aroma is said to have a calming effect and goes perfectly with mealtime or relaxing moments.

To fully appreciate the flavor of hojicha, using slightly hotter water is recommended. This helps release the aroma fully and enhances its distinct roasted flavor.

Moreover, the flavor profile can vary depending on the type of tea leaves used and the degree of roasting. There’s a wide range—from lightly flavored types with a delicate taste to richly flavored types with deeper body. Another major appeal of hojicha is you can choose it depending on the mood and situation. This versatility in enjoyment adds to the richness of hojicha’s appeal.

Types of Hojicha and How to Choose

There are various types of hojicha, depending on the part of the tea plant used, the degree of roasting, and the method of processing. Knowing the characteristics of each makes it easier to choose the right tea for your needs and preferences. The table below is a summary of the main categories.

Tips for Choosing Hojicha

If you want to enjoy the aroma fully:

Go for deep roast hojicha, which has a strong roasted aroma and deep flavor.

If you prefer a lighter taste:

Choose light roast types or stem hojicha. They feature a natural sweetness and clean aftertaste.

For quick use or cooking:

Powdered hojicha is convenient—it dissolves easily and is great for lattes or sweets, making it time-saving and versatile.

Nutritional Components in Hojicha

Although hojicha uses the same green tea leaves as sencha or matcha, the high-temperature roasting process brings about unique changes in its composition.

For example, components such as catechins and theanine found in green tea decrease or are broken down by the heat of roasting, making the amounts slightly lower than in sencha or matcha. In particular, the reduction in catechins helps mellow out the bitterness and astringency, enhancing the smooth and drinkable taste unique to hojicha.

On the other hand, roasting also creates new components. One example is pyrazine, a fragrant compound formed naturally during roasting. Pyrazine plays a key role in creating hojicha’s signature roasted aroma. It is believed to have a calming effect similar to theanine, making hojicha a soothing tea in both aroma and effect.

Thanks to these changes from roasting, hojicha becomes a tea that combines mild flavor with a rich aroma. From a nutritional standpoint as well, this tea can be enjoyed casually and regularly in everyday life.

Is hojicha high in caffeine?

Hojicha, like sencha and matcha, is made from green tea leaves and therefore contains caffeine. However, in response to the question “Is hojicha high in caffeine?”, the easy answer is:

“Among caffeinated beverages, it’s relatively low.”

As shown, hojicha contains less caffeine than matcha or coffee, and about the same as sencha.

One reason for the lower caffeine content is that roasting may cause part of the caffeine to volatilize or break down.

Also, the stem parts of the green tea leaves tend to contain less caffeine, so stem hojicha (bou hojicha) is often noted for being even lower in caffeine than regular hojicha.

Because of these traits, hojicha is often chosen by people who wish to limit their caffeine intake or avoid strong stimulation. That said, it’s not completely caffeine-free, so it’s important to adjust your intake depending on your sensitivity or the time of day.

Is drinking hojicha good for you?

While research on the relationship between hojicha and health is still ongoing in many areas, several noteworthy elements have been identified.

Although not as much as in matcha or sencha, hojicha still contains green tea-derived catechins, which are known for their antioxidant properties, and theanine, an amino acid thought to promote relaxation.

As mentioned earlier, pyrazine, a fragrance compound generated during roasting, is also thought to have a calming effect similar to theanine. Together with hojicha’s roasted aroma, it helps create a relaxing moment.

In addition, the relatively low caffeine content makes it a good choice for those who are mindful of caffeine intake. With its light mouthfeel and refreshing taste, it is widely enjoyed as a post-meal tea.

In this way, hojicha can be considered a gentle tea that blends seamlessly into daily life, both in flavor and effect on the body.

What’s the difference between hojicha and matcha?

Both hojicha and matcha are well-known types of Japanese tea, beloved worldwide. While they both come from green tea leaves, they differ greatly in flavor, appearance, and how they are consumed. The table below summarizes the key differences:

Difference in Production Method

Matcha is made by grinding tencha, which is grown with sunlight blocked, into a fine powder using a stone mill. Since the whole leaf is consumed, all its nutrients are ingested, giving it a rich flavor and distinctive aroma known as “covered aroma.”

Hojicha, on the other hand, is made by roasting sencha or bancha at high temperatures. This reduces caffeine and catechin levels, softens astringency, and adds a roasted flavor. Since hojicha is prepared as a brewed tea, the amount of components consumed is considerably lower than that of matcha.

Choosing Based on the Situation

Matcha, used in traditional tea ceremonies, is rich in caffeine and is ideal when you want to boost concentration. Its intense flavor makes it perfect for moments when you want to savor a drink slowly.

Hojicha, with its refreshing taste and roasted aroma, is popular for everyday relaxing moments or after meals. Its lower caffeine content makes it suitable for a wide variety of situations.

How to Brew and Enjoy Hojicha

Hojicha’s roasted aroma and gentle flavor make it enjoyable in a variety of ways.

How to Brew Hojicha

To bring out hojicha’s full roasted aroma, use hot water around 90–100°C.

Place tea leaves in a teapot, pour in hot water, and steep for 30 seconds to 1 minute to brew a fragrant cup. A standard amount is about 2–4g of tea leaves per person. Adjust according to the tea type and your preference.

For cold brewing, use 10–20g of tea leaves in 500ml of cold water and leave it in the refrigerator for about 3 hours. You can enjoy a refreshing iced hojicha. One of the appeals of hojicha is that it can be brewed hot or cold to suit different occasions.

As Hojicha Latte

Adding milk to hojicha creates a hojicha latte, now a popular item on many café menus. The roasted aroma pairs well with the milk’s creaminess, making it enjoyable like a dessert. It also goes well with plant-based milks such as almond or oat milk, making it a favorite among vegans as well.

Used in Sweets and Cooking

Powdered hojicha is used in a variety of sweets such as cakes, cookies, puddings, and ice cream. Its roasted aroma balances sweetness, resulting in a rich, layered flavor. Recently, new variations like hojicha smoothies and hojicha affogato have also appeared, further expanding the possibilities for enjoyment.

Conclusion

Hojicha is a traditional Japanese tea known for its smooth mouthfeel and rich, roasted aroma. It has a distinct character from matcha or sencha and can be enjoyed not only as straight tea but also in lattes and sweets.

The flavor and aroma vary depending on the type of tea leaves and the roasting degree, giving hojicha its remarkable variety of expressions. With its relatively low caffeine content and soothing aroma, hojicha is enjoyed by many people as a daily tea.

By discovering the deep appeal of hojicha, your daily cup of tea may feel even more special. Enjoy hojicha in your own personal style.