Although most Japanese green teas come from the same plant—Camellia sinensis—each style expresses its own distinct character.
One of the most beloved and unconventional examples is Hojicha: a Japanese green tea that is not green at all, but a warm, reddish brown.
What Is Hojicha?
Hojicha is a roasted Japanese green tea.
In Japanese, hoji means “to roast,” and cha means “tea.” Unlike other green teas, Hojicha undergoes a roasting process after steaming, which defines both its appearance and flavor.
Hojicha is typically made by roasting tea leaves, stems, or twigs from conventional green teas such as Sencha or Bancha. More mature leaves are often preferred, as younger leaves are too delicate to withstand high roasting temperatures.
This roasting process gives Hojicha its signature toasted aroma, gentle sweetness, earthy warmth, and caramel-like notes, along with its distinctive reddish-brown color.
Today, Hojicha is enjoyed not only as a tea, but also as a flavor in desserts such as cakes, ice cream, and lattes. Depending on the base material—Bancha (older leaves), Kukicha (stems and twigs), or Sencha—each Hojicha offers subtle variations in aroma and taste.
The Origins of Hojicha
Hojicha originated in Kyoto in the 1920s, when a tea merchant sought a way to reduce waste from machine-harvested tea. By roasting leftover leaves, stems, and twigs over charcoal, he created a tea with a rich aroma and an approachable, comforting flavor.
Its ease of drinking quickly made Hojicha popular in Japan. After World War II, its appeal spread steadily beyond Japan to Europe, Asia, and North America.
What Does Hojicha Taste Like?
Hojicha’s flavor depends on the base tea and roasting level, but it is generally characterized by:
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Light caramel sweetness
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Nutty, roasted notes
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A soft, smoky aroma
Hojicha is often compared to coffee or roasted nuts, yet remains gentle and smooth. Unlike many green teas, it is very low in bitterness and astringency, as roasting removes most vegetal and sharp elements.
Heavily roasted Hojicha tends to be deeper and smokier, while Hojicha made from Bancha is usually lighter and more soothing. Stem- or twig-based Hojicha is often aromatic yet light-bodied.
Does Hojicha Contain Caffeine?
Yes—but very little.
While Hojicha does contain caffeine, its levels are significantly lower than most Japanese green teas due to the roasting process. In Japan, it is common for children and the elderly to drink Hojicha.
The caffeine content depends on the material used:
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Hojicha made from Sencha leaves contains slightly more caffeine
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Bancha-based Hojicha contains less
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Kukicha Hojicha (made from stems and twigs) contains the least
For comparison:
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A cup of regular green tea: ~30 mg caffeine
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A cup of Hojicha: ~7–8 mg caffeine
Hojicha Powder vs Loose Leaf Hojicha
Hojicha is available in loose leaf form and as a finely ground powder. Each offers a different experience.
Loose Leaf Hojicha
Loose leaf Hojicha is ideal for hot or iced tea. It produces a smooth, lightly smoky cup with natural sweetness.
To brew:
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Use water at 90°C / 194°F
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Steep for 30–60 seconds
For cold brew, a longer steeping time is recommended.
Hojicha Powder
Hojicha powder is made by grinding roasted tea leaves into a fine powder, similar to matcha. It dissolves quickly and produces a lighter, nutty flavor with hints of cocoa.
For those with a busy lifestyle, Hojicha powder is one of the easiest ways to enjoy Hojicha daily. It is also widely used in Hojicha lattes and desserts.
Hojicha Powder vs Matcha Powder
Although both are Japanese green teas, Hojicha powder and matcha differ greatly.
Appearance
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Matcha: vibrant green
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Hojicha: reddish brown, depending on roasting
Cultivation & Processing
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Matcha is made from young, shade-grown leaves
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Hojicha is made from sun-grown, mature leaves, stems, or twigs that are roasted
Flavor & Aroma
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Matcha: complex, umami-rich, slightly bitter, with lingering sweetness
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Hojicha: lighter, roasted, gently sweet, and forgiving
Because roasting removes much of the bitterness, even lower-grade Hojicha tends to remain pleasant and balanced.
How to Prepare Hojicha from Loose Tea Leaves
One of the best qualities of Hojicha is how forgiving it is.
Unlike many green teas, it can be brewed with boiling water without becoming bitter.
Simple Brewing Method
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Add 2 teaspoons (about 2 g) of Hojicha leaves to a strainer
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Pour 230 ml / 8 oz of boiling water
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Steep for 30 seconds to 1 minute, then remove the leaves
