Hojicha
ほうじ茶
Hojicha is roasted Japanese green tea — typically made from sencha or bancha that is fired at high temperatures (around 200°C) until the leaves turn a rich reddish-brown. The roasting process drives off a significant portion of the caffeine through sublimation, making hojicha one of the lowest-caffeine Japanese teas and suitable for children, the elderly, and evening drinking. The resulting brew is a warm amber with a toasty, caramel-like aroma, nutty sweetness, and virtually no astringency. In Kyoto, premium 'karigane hojicha,' made from the stems of first-flush gyokuro or sencha, is highly regarded for its delicate roasted character. Hojicha pairs exceptionally well with meals, cleansing the palate after rich or oily dishes.
Processing Steps
Standard Brewing
Temperature
95°C
Water
130ml
Leaf
3g
Teaware
Kyusu (side-handle teapot)
Steep Time
Brew with near-boiling water to fully release the roasted aroma. Keep steep times short — hojicha extracts quickly and prolonged steeping can introduce unpleasant bitterness. The high water temperature is safe here because roasting has already reduced the catechin content.
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