Hojicha, a.k.a. matcha’s roasted cousin, is one of the most comforting teas I’ve ever had. It’s toasty, earthy, and honestly tastes a bit like coffee and caramel had a cozy tea baby. While it’s still a bit under the radar, it’s been getting more popular lately—especially with the matcha shortage (because yes, we are in our matcha era). Brown, earthy, and roasted, hojicha is one of those comforting teas you crave at the end of a long day.
If you’ve never tried hojicha or just want to know what the hype is about, I’ve got you. From what it is and how it’s made, to what it tastes like and how to drink it, here’s everything you need to know, especially if you’re ready to fall in love with this underrated tea like I did.
What is Hojicha?
Hojicha is a Japanese roasted green tea famous for its warm, toasty flavor and dark brown color. Unlike other green teas, which are made from young tea leaves, hojicha is made from older, dried green tea leaves, stems, and veins, slowly roasted over a charcoal fire. It was actually produced as a way to use up leftover green tea leaves and stems, and coincidentally, it is also more shelf-stable!
The unique roasting process reduces bitterness and caffeine while transforming the tea into one with a smooth, toasty, caramel flavor profile and a rich, nutty aroma. It also gives hojicha its signature smoothness and makes it especially comforting as an afternoon or evening drink. Since it’s light, it’s a popular post-meal tea.
You can consume hojicha as a loose-leaf tea or ground into a fine powder that’s whisked like matcha. It’s often enjoyed hot or iced and is even used in lattes and desserts for its mellow, earthy taste. However, it’s a common misconception that hojicha is simply roasted matcha powder. Spoiler: Roasting matcha doesn’t make hojicha—it just gives you burnt matcha. Don’t do it. 😅
How is Hojicha Made?
Hojicha is made through a distinct roasting process that sets it apart from most other green teas. It starts with mature green tea leaves, stems, and veins—often from bancha, sencha, or kukicha—that are first steamed to stop oxidation and then dried.
Once dry, the tea is roasted at high temperatures, traditionally over a charcoal fire. The leaves transition from green to dark brown, producing a toasty, nutty aroma. Nowadays, hojicha can be roasted either by hand in small batches, especially for artisan or specialty varieties, or by machines in larger-scale operations for larger brands.
Roasting is relatively rare in the world of green tea, which typically focuses on preserving the fresh, grassy qualities of the leaves. Hojicha is one of the few Japanese green teas that gets roasted, giving it a unique flavor and low caffeine content. After roasting, the tea can stay loose leaf or be ground into a fine powder for drinks or desserts.
What Does Hojicha Taste Like?
Hojicha is probably unlike any other tea you’ve had. It has a warm, roasted flavor that’s smooth, slightly sweet thanks to the Maillard reaction. Unlike grassy or vegetal green teas, hojicha’s taste is more smokey, with hints of chocolate or coffee. When I first smelled hojicha, I thought it was brewed coffee!
The high-heat roasting process breaks down many of the tea’s catechins, the compounds responsible for bitterness and astringency. As a result, the brew is smooth, slightly sweet, and never bitter or drying on the tongue. Thus, hojicha is easy to drink, even for those who don’t typically enjoy green tea!
Hojicha’s toasty, almost savory profile pairs well with desserts and creamy drinks, which is why hojicha lattes have become especially popular. It’s an insanely delicious tea that’s easy to love, especially for those who want something flavorful without a heavy caffeine kick.
Matcha vs. Hojicha
While matcha and hojicha are both Japanese green teas, they couldn’t be more different—what sets them apart is the flavor, processing, and harvest time!
Matcha is made from tencha—young, shade-grown tea leaves picked early in the season. These leaves are rich in chlorophyll, which is responsible for giving matcha its vibrant green color and grassy, umami-rich flavor. Farmers steam, devein, and dry the leaves, then grind them into the fine powder we know as matcha.
Hojicha, in contrast, is made from bancha, which are older parts of the tea plant farmers harvest later in the season. These leaves are laid out to dry, then slowly roasted over high heat (often charcoal), transforming them into a rich, reddish-brown tea with a deep roasted aroma and smooth, mellow caramel flavor.
As mentioned, a common misconception is that hojicha is just roasted matcha powder. However, the two teas come from different parts of the tea plant and undergo completely different processing methods. So while both are green teas, matcha is bright, grassy, and bold, whereas hojicha is warm, nutty, and soothing.
Aside from being green tea, the other thing matcha and hojicha powder have in common is their preparation method. Both teas are whisked with water before consuming in drinks!
How Much Caffeine Does Hojicha Have
Hojicha is super low in caffeine, especially when you compare it to other green teas like matcha or sencha. Since it’s made by roasting older tea leaves at really high heat, most of the caffeine gets burned off in the process.
So if you’re sensitive to caffeine, you’re in luck! Hojicha only has about 5–10mg of caffeine per teaspoon, which is about the same as decaf coffee. It’s a smooth, cozy option that gives you all the flavor without the buzz.
For comparison, one teaspoon of matcha has around 45mg of caffeine—almost five times more. Because it’s so low in caffeine, hojicha is perfect for sipping in the afternoon or evening, and it’s even a popular choice for kids.
Hojicha Benefits
It’s a known fact that green tea provides a lot of health benefits, like being antioxidant-rich and a weight loss supplement. But did you know hojicha also has health benefits? Even though it’s roasted, there are still lots of hojicha tea benefits you should know!
Many people love hojicha for its calming roasted scent, which is thanks to a compound called pyrazine. It’s a natural byproduct of the roasting process and has a distinct nutty aroma that, when smelled, can make us feel more relaxed. It also helps our blood vessels widen, increasing blood flow!
How to Make Hojicha
As mentioned, you can drink hojicha as a brewed tea or whisked concentrate. You’ll find that most cafes will use powder, which is the best hojicha for lattes, and whisk it for drinks since it creates a more concentrated flavor. I’m 100% team hojicha powder, and to prepare it, you simply sift it into a matcha bowl, add water, and whisk with a bamboo whisk until frothy. Then, add it to milk to make an iced hojicha latte with a bit of agave for flavor.
However, when it gets hot out, I like to cold brew hojicha tea leaves to make a super refreshing iced tea that’s strong and flavorful. Just leave tea leaves and water in a bottle in the fridge overnight, then you’ll end up with the most refreshing iced tea in the morning!
Where to Buy the Best Hojicha Powder
I’m definitely still on the journey to find the best hojicha powder, as I’ve only tried a handful of brands. But so far, my favorite is from Matcha Cafe Maiko, who make the most delicious soft serve matcha and hojicha floats. It’s soft, powdery, and has that delicious roasted flavor without being grainy.
I’ve made hojicha powder before, but my blender wasn’t powerful enough to make the powder fine. It ended up being gritty and unpleasant to drink. A good hojicha powder should have great flavor, but also a creamy and smooth texture once whisked!
You can find hojicha powder mostly online or in your local tea store, or cafe. You’ll find hojicha tea leaves in Asian grocery stores, but maybe they’ll start carrying the powder soon!
How to Store Hojicha Powder
Unlike matcha, hojicha is quite long-lasting! Since it’s roasted, there’s no need to preserve it as carefully as matcha, which we want to stay as fresh as possible. For best storage, store it like you would store matcha, which is in its original tin, away from direct sunlight in a cool, dark area.
Once open, it’s best to consume it within 3 months for optimal flavor. However, I feel hojicha is quite resilient, and I think it still tastes good even 6 months after opening!
Hojicha FAQ
What is the difference between matcha and hojicha?
Matcha is made from young, shade-grown tea leaves that are steamed and stone-ground into a bright green powder. It’s bold, grassy, and full of caffeine. Hojicha, on the other hand, is made from older tea leaves that are roasted until brown, giving it a smooth, toasty flavor and barely any caffeine. Think vibrant and energizing vs. cozy and calming.
What does hojicha taste like?
Hojicha tastes warm, nutty, and roasted, with a coffee-like aroma and caramel flavor. It’s nothing like grassy green tea and has subtle notes of chocolate or smoke. Super comforting and surprisingly easy to drink.
Is drinking hojicha good for you?
Yes! Even though it’s roasted, hojicha still has antioxidants and offers a calming vibe thanks to a compound called pyrazine. It may also help with blood circulation and relaxation, making it a great wind-down tea.
Does hojicha have high caffeine?
Not at all. Hojicha is one of the lowest-caffeine green teas out there—just 5–10mg per teaspoon. That’s about the same as decaf coffee, so it’s perfect for evenings, or if you’re caffeine-sensitive.
Hojicha Recipes to Try
Now, you’re an expert on hojicha! And, you’re probably excited to start trying out creative and delicious hojicha recipes. Here are some of my favorites to start:
Leave a Reply