HOJICHA – THE ROASTED TEA!

Hojicha is a Japanese green tea that distinguishes itself from other green teas by being roasted instead of steamed. This roasting process, which takes place at high temperatures, gives hojicha its characteristic brown color and a roasted, nutty flavor with a mild sweetness. During roasting, parts of the caffeine break down, resulting in a tea with low caffeine content.

Whole leaves vs Powder

The most common form of hojicha is loose leaf tea, where the roasted tea leaves are steeped in hot water to create a mild and aromatic drink that is excellent to enjoy both hot and cold. It is best brewed using a teapot with a built-in infuser, allowing the leaves to lie freely and expand; you can then use the same leaves for a second brewing.

Hojicha also comes as a fine powder similar to matcha, where the roasted tea leaves are ground on traditional granite mills. Just like matcha, the powder is whisked into water with a bamboo whisk. Hojicha is particularly well-suited for lattes but is also often used in baked goods, ice cream, and smoothies, as its deep flavor profile pairs well with sweet tastes.