Hojicha is a roasted Japanese tea, recognizable by its amber color and warm, nutty, and caramel aromas. Low in caffeine and without bitterness, it holds a special place in the world of tea, and once you taste it, you quickly understand why.
Table of Contents
- The Origin of Hojicha: A Discovery Born in Kyoto
- How is Hojicha Made?
- Why Hojicha is Different from Other Green Teas
- The Taste of Hojicha: What You Feel from the First Cup
- Why Hojicha Contains Less Caffeine
- How to Prepare a Perfect Hojicha
- Hojicha in Cafes: A Global Trend
The Origin of Hojicha: A Discovery Born in Kyoto
The history of hojicha begins in the 1920s, in the commercial streets of Kyoto, the former imperial capital of Japan and the cradle of tea culture.
At that time, tea merchants faced a practical problem: what to do with the leaves and stems left over after the production of premium teas like Gyokuro or Sencha? These remnants were considered inferior quality, not very marketable, and often ended up being discarded.
One day, a merchant had the idea of processing them in a large cauldron heated to a very high temperature. In a few minutes, something unexpected happened: the leaves browned slightly, transformed, and released an extraordinary fragrance, wafts of toasted cereals, caramel, almost chocolate. Nothing like classic green tea.
The resulting drink was sweet, warm, and without bitterness. It was also significantly less caffeinated than usual teas. Hojicha was born, not in a laboratory or an elite plantation, but through ingenuity and an anti-waste approach.
Since then, this tea has become a pillar of Japanese culture. It is served in traditional restaurants at the end of meals, in homes in the evening, and in daily ceremonies. Today, it is one of the most consumed teas in Japan, across all generations.
How is Hojicha Made?
To understand what makes hojicha so special, one must look at its manufacturing process; it explains everything: the color, the taste, and the low caffeine content.
It all starts like any other Japanese green tea. The leaves of Camellia sinensis are harvested, steamed to stop oxidation, then dried. So far, nothing unusual.
It is the next step that changes everything: roasting. The leaves are heated to temperatures between 180 and 220 °C, in a rotating drum or on a plate, for a precise and controlled duration. This process deeply transforms the leaf, much like coffee roasting.
Under the effect of heat, a chemical reaction called the Maillard reaction is triggered. This is responsible for the browning of the leaves and the development of roasted aromas. The bitter and astringent compounds present in green tea, notably catechins, transform or evaporate. Caffeine, meanwhile, partially volatilizes.
The result: a reddish-brown tea, with deep and warm aromas, radically different from the green tea from which it originated.
Why Hojicha is Different from Other Green Teas
All Japanese teas—Sencha, Gyokuro, Matcha, Bancha—come from the same plant. What distinguishes them is exclusively their processing method.
Sencha and Matcha retain their vegetal properties: green color, fresh taste, slight bitterness, high caffeine and L-theanine content. They are excellent in the morning or midday.
Hojicha, however, breaks with all this. Roasting makes it a tea in its own right, with a completely different aromatic and nutritional profile. It is no longer truly "green," neither in its color, nor in its flavors, nor in its effects.
This is why many people who do not like green tea immediately fall under the spell of hojicha. It has neither the vegetal bitterness nor the sometimes difficult-to-tame aspect of classic green teas.
The Taste of Hojicha: What You Feel from the First Cup
If you taste hojicha for the first time, the surprise is often complete, but a good surprise.
Hojicha offers a warm and comforting aromatic palette, very different from what one generally expects from a tea. In the cup, you will find notes of:
- Roasted hazelnut — soft, enveloping, never pungent
- Caramel — a slight sweet roundness that comes in the aftertaste
- Cocoa or dark chocolate — discreet but well present in quality versions
- Toasted cereals — an almost biscuity, warm note
The texture is fluid and round. There is no bitterness, no astringency. The cup is easy to drink, even without sugar, even for someone unfamiliar with tea.
It is this accessibility that makes hojicha an ideal tea for introducing someone to the world of Japanese tea. It immediately pleases, effortlessly.
Why Hojicha Contains Less Caffeine
This is one of the most important characteristics of hojicha, and often the reason why people start to take an interest in it.
Like all teas, hojicha naturally contains caffeine. But high-temperature roasting significantly reduces the amount: part of the caffeine volatilizes under the effect of heat. As a result, a cup of hojicha contains on average between 7 and 15 mg of caffeine, compared to 30 to 40 mg for a classic green tea, and 70 to 100 mg for coffee.
This makes it a drink that can be consumed in the evening without disturbing sleep for the vast majority of people. In Japan, it is also common to serve hojicha after dinner; this is its traditional role during meals.
Note: The caffeine content can vary depending on the quality of the hojicha, the infusion temperature, and the dosage used.
How to Prepare a Perfect Hojicha
Preparing powdered hojicha is simple and quick. It does not require complex equipment, just a little attention to detail to reveal all its aromas.
What you need:
- 1 to 2 g of powdered hojicha (about 1 level teaspoon)
- 150 to 200 ml of water
- A bamboo whisk (chasen) or a classic whisk
- A bowl or a large cup
The steps:
- Heat water to 75–85 °C. This is the ideal temperature for powdered hojicha. Water that is too hot (over 90 °C) can flatten the roasted aromas and make the drink slightly acrid.
- Pour the powder into the bowl. Sift it if possible to avoid lumps.
- Add a little water (about 30 ml) and whisk in a "W" or "M" motion to dissolve the powder thoroughly.
- Complete with the remaining water and whisk until you get a homogeneous and slightly frothy texture.
- Enjoy immediately, plain or with a little hot milk for a homemade hojicha latte.
Hojicha in Cafes: A Global Trend
Long confined to Japanese homes and traditional restaurants, hojicha began to conquer trendy cafes around the world starting in the 2010s, first in Tokyo, then in New York, London, Paris, and Sydney.
Its breakthrough is explained by several factors: the rise of wellness, the search for coffee alternatives, and the general enthusiasm for Japanese culture. Hojicha latte, hojicha powder mixed with hot milk, has become a staple of "specialty coffee" menus, alongside matcha latte.
What distinguishes it in this universe? Its sweetness. Where matcha can be intimidating with its pronounced vegetal taste, hojicha immediately seduces. Its caramel and hazelnut notes give it a gourmet and familiar side, accessible to all palates.
Today, hojicha is gradually establishing itself in France as a serious alternative to coffee and matcha, for those seeking a wellness ritual, without the caffeinated excitement that comes with it.
Also read
Does hojicha contain caffeine?
Hojicha and Matcha: what are the differences?
Would you like to discover hojicha for yourself? Find our Signature Hojicha, made from selected whole leaves from Japan.
