Learn about Hojicha, Japanese roasted green tea.

Hojicha, a Japanese tea, is also known as Japanese green tea. Kyoto was the place where it originated. Hojicha, or roasted green tea, is the name of this tea. Hojicha is a combination of two words. Hojicha comprises two words: Hojiru, which means roast, and cha, which means tea.

Hojicha, too, is roasted following the steaming of its leaves. Hojicha used to be made from Bancha. Bancha is made from the second flush sencha, harvested between summer and fall. Hojicha can be made using Sencha, Kukicha, tea stems, and even Gyokuro.

Hojicha is low in caffeine, so it’s best to drink it at night. Even children can drink it. They are also known as a perfect alternative to coffee.

How is HOJICHA processed?

Tea Plantation Tea is grown on open fields, without shade, and in direct sunlight. The upper shoots make sencha, and the lower leaves are for banchan.

Harvest– The first tea is picked on the first day of spring. Together, the leaves for sencha & banchan are harvested. Later, the leaves are sorted by size, shape, and twist tightness and classified as sencha and banchan.

Steaming After harvest, Japanese green tea leaves to steam. Steaming takes 15 to 20 seconds and is done within 12 to 20 hours of picking the leaves. Steaming stops the leaves from oxidizing. Later, the tea leaves are roasted to change their color and scent.

Drying/Rolling– After steaming, the rolling or drying begins. The fibers soften, which helps release the flavor components of the tea. This prevents the quality from changing and maintains the original character of the tea.

Roasting– After rolling/drying, the buds and flakes are separated and used to make Sencha. The coarser leaves and stems will be used for Bancha. The tea leaves are roasted over charcoal at high temperatures, resulting in a rich aroma and a reddish-brown color. The caffeine content of tea is also reduced.


Hojicha is a great way to relax, and it’s also good for your physical health.

Hojicha contains vitamin C, which helps keep skin looking young and clear.

Hojicha tea is known for its immunity-boosting properties due to its antibacterial properties and vitamins A, C &E.

This product helps to reduce bad breath and cavities.

Reduces the risk of heart disease and cancer.


It is easy to brew Hojicha. Pour a cup, and place 4 grams of Hojicha in the cup. Pour 120ml boiling water (90 degrees) on top, then close the lid. Allow it to steep for at least 30 seconds. Strain, and enjoy! Hojicha leaves can be used for up to two infusions.


The aroma is smoky. Roasting gives it a rich, sweet taste with notes of chocolate and caramel.

Difference between Hojicha & Matcha

Although Hojicha & Match are Japanese green teas, there are many differences.

The color of the tea- Hojicha, is a dark, reddish brown. Hojicha’s color depends on its harvest, roasting, and whether or not it is made of Sencha, Bancha, or Kukicha. Matcha powder is bright green. Matcha powder is bright green.

Aroma- Fresh matcha is vegetal in aroma, whereas the aroma of hojicha is earthy and almost therapeutic.

Flavor The taste of matcha depends on the grade. Lower-grade matcha tastes more bitter, while ceremonial-grade matches are slightly sweeter. Hojicha has a delightful and smoky taste with distinct chocolate notes.

Caffeine Content – Matcha contains approximately 70 mg of caffeine per cup. This is almost as much caffeine as coffee, making it ideal for the early morning. Hojicha contains only 7.7 mg of caffeine per cup. It can be consumed later in the day.

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