Hojicha

Hojicha is a Japanese roasted green tea. It is produced by roasting green tea leaves—typically bancha or sencha—and sometimes the stems (kuki), which turns the leaves a reddish-brown color and releases a toasty aroma. The tea is associated with Kyoto and emerged in the early 20th century as a way to reuse lower-grade tea leaves and reduce waste.

Compared with unroasted green teas, hojicha generally contains less caffeine, as the roasting process reduces some caffeine and other compounds. The flavor is mellow and warm, with nutty, caramel-like, and slightly smoky notes and a smooth, less astringent finish.

Preparation and varieties: Hojicha is brewed with water around 80-90°C (176-194°F) for 1-3 minutes, using roughly one teaspoon (2-3 g) per 200 ml. It can be enjoyed hot or cold. Premium hojicha may be made from higher-quality sencha leaves and may include kukicha (twig tea) for a lighter, sweeter character. Roasting levels range from light to dark, affecting color and aroma: light roasts yield green-brown liquor with milder aroma, dark roasts yield a deeper, smoky flavor.

In everyday use, hojicha is a common after-meal beverage in Japan and has gained popularity internationally. It is valued for its lower caffeine content and approachable flavor, making it suitable for children or evening consumption. It is typically stored in a cool, dark place to preserve its aroma.