When you think of Japanese green tea, vibrant green matcha might come to mind. But there's another tea that's been quietly captivating tea lovers around the world — Hojicha. With its rich, toasty aroma and smooth, nutty flavour, Hojicha offers a unique experience that’s distinct from traditional green teas.
What is Hojicha?
Hojicha (焼茶) is a type of Japanese green tea that stands out from the rest due to its roasting process. While most green teas are steamed to prevent oxidation, Hojicha is roasted over high heat, transforming its leaves from bright green to warm brown. This process imparts the tea’s signature toasty, nutty aroma and earthy flavour. The roasting process also reduces its caffeine content, making Hojicha a soothing option for evenings or a gentle alternative for those sensitive to caffeine.
Unlike matcha, which is ground into a fine powder, Hojicha is typically made from whole leaves, twigs, or stems of the tea plant. This means it’s steeped like traditional loose-leaf tea, though powdered versions do exist, particularly for lattes and culinary use.
Product in feature: Uji Hojicha 50g
How is Hojicha Made?
The production of Hojicha begins with the same tea leaves used for other types of Japanese green tea, such as Sencha, Bancha, or even Kukicha (stem tea). Here’s a breakdown of the key steps:
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Harvesting: Tea leaves, stems, or twigs are harvested, usually from later-season crops like second- or third-harvest leaves.
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Steaming: Like all Japanese teas, the leaves are steamed briefly to prevent oxidation.
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Drying: After steaming, the leaves are dried, which is typical of green tea production.
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Roasting: The dried leaves are roasted over high heat, transforming their colour from green to brown and enhancing their flavor with warm, nutty, and slightly smoky notes.
The result is a tea that’s mild, smooth, and much lower in bitterness compared to standard green teas. The roasting process also eliminates much of the caffeine, making it suitable for all-day enjoyment.
Flavour Profile: What Does Hojicha Taste Like?
Hojicha’s flavor is its defining characteristic. It’s toasty, nutty, and earthy, with hints of caramel and roasted chestnuts. Unlike the grassy, vegetal notes of most green teas, Hojicha’s taste is mellow and comforting. This is due to the Maillard reaction that occurs during roasting, similar to what happens when coffee beans are roasted.
The flavor can vary depending on the tea’s base material. For example, Hojicha made from Bancha (mature leaves) has a more robust, earthy taste, while Hojicha made from Sencha or Kukicha (twigs) has a sweeter, lighter profile. Because of its smoothness and lack of bitterness, it’s often enjoyed without sweeteners.
Health Benefits of Hojicha
Hojicha not only tastes good but is also packed with health benefits:
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Low Caffeine: Since the roasting process reduces caffeine levels, Hojicha is a great choice for those who want to enjoy tea in the evening or avoid jitters.
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Rich in Antioxidants: Despite its roasted nature, Hojicha retains many antioxidants that help combat oxidative stress in the body.
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Promotes Relaxation: The warm, toasty aroma has a calming effect, making it a popular choice for unwinding.
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Supports Digestion: In Japan, Hojicha is often consumed after meals to aid digestion, thanks to its mild astringency.
How to Enjoy Hojicha
One of the most versatile teas, Hojicha can be enjoyed in a variety of ways. Here are some popular options:
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Classic Hojicha Tea: Steep loose-leaf Hojicha in hot water (around 80°C/176°F) for 30-60 seconds. Its flavor is naturally sweet and mellow, so no sugar is needed.
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Hojicha Latte: Blend powdered Hojicha with warm milk for a creamy, toasty latte that’s comforting and aromatic. Add a touch of honey for extra sweetness.
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Iced Hojicha: Brew Hojicha, let it cool, and serve it over ice for a refreshing, cold drink with subtle roasted notes.
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Culinary Use: Use Hojicha powder to flavor desserts like ice cream, cakes, cookies, and mochi. Its roasted flavor profile adds depth and complexity to sweet treats.
Hojicha vs. Matcha: What’s the Difference?
Both Hojicha and Matcha come from the same plant, but their production methods, taste, and appearance are worlds apart. Here’s how they differ:
| Feature | Hojicha | Matcha |
|---|---|---|
| Colour | Warm brown to deep chestnut | Vibrant green |
| Flavour | Toasty, nutty, caramel-like | Vegetal, grassy, umami |
| Caffeine | Low (due to roasting) | Higher (since it’s whole-leaf powder) |
| Usage | Tea, lattes, desserts, cooking | Tea, lattes, desserts, cooking |
| Preparation | Brewed as loose-leaf or powder | Whisked as powder |
If you’re looking for a clean, grassy flavour with a focus on umami, Matcha is your best bet. If you prefer a warm, toasty, and slightly sweet profile, Hojicha will win your heart.
Product in feature: Ceremonial Uji Matcha 30g
Is Hojicha Worth Trying?
Absolutely. Hojicha’s toasty, nutty taste makes it a standout option in the world of green teas. Its versatility means you can enjoy it as a warming tea, a frothy latte, or as a culinary ingredient to transform desserts. Plus, with its low caffeine content, you can sip it all day without worry.
For those who love matcha but want to explore something different, Hojicha offers an exciting new chapter in the world of Japanese teas. Whether you’re drawn to its unique flavour, its health benefits, or its culinary potential, Hojicha’s appeal is undeniable.
Try our Uji Hojicha - With a medium roasting level and a smoky and nutty flavour profile, its perfect to introduce your palette to Hojicha.
