Collection: Hojicha

Hoji 焙じ means roasted and so Hojicha 焙じ茶 means roasted tea. 

Hojicha is traditionally made from bancha green tea that is roasted. This roasting process changes the green tea to brown and removes much of the caffeine present in the tea leaves. The health benefits of the hojicha still remain the same as its green tea counterpart. 

The flavour profiles of Hojicha can vary greatly depending on the style of the green tea that has been roasted. A light roast can result in sweet nutty flavours and a dark roast can bring smokey cocoa notes.

Although this tea started in the '20s as a lower-grade roasted bancha tea, today we see sencha and other high-grade green teas being roasted to create an array of hojicha styles and flavours. 

  • Light Roast

    Light roast hojicha has a subtle sweetness and a light toasted aroma.

  • Medium Roast

    A beautiful balance of sweet and smokey, Medium Roast hojicha can be brewed dark and strong or lighter for a sweeter drink

  • Kuki Hojicha

    Kuki hojicha is made predominantly of tea leaf stems making it sweeter than tea created with just leaves. This tea has a grassy, hay like flavour profiles.

  • Dark Roast

    The deepest flavour of all hojicha teas. Dark Roast Hojicha often has flavours reminicent of tabbaco and dark chocolate.

  • Blended Hojicha

    Whether its genmai toasted rice or spices the smokey and sweet flavour of hojicha tea lends itself well to blending with other flavours in hot tea, lattes or in a cocktail.

  • Powdered Hojicha

    Hojicha powder is a versatile ingredient that can be used to make delicious autumnal lattes or in your baking to make divine cakes or cookies.

Health Benefits of Hojicha

Although hojicha looks like a dark tea it is actually a green tea and it goes through much the same processing as other Japanese green teas with the addition of roasting. Lucky for us, the roasting process does not affect the teas health benefits.

As with other Japanese green tea, Hojicha is steamed straight after harvesting and is not allowed to oxidise. This means it is high in antioxidants as well as a myriad of other good properties, some of which we've listed below.

  • Low Caffeine

    The roasting process removes much of the caffeine naturally present in green tea making it an ideal drink for evenings, children and anyone with caffeine sensitivity.

  • Anti Ageing Properties

    Hojicha is high in Vitamin C which has been proven to help reduce the appearance of fine lines and wrinkles as well as helping to reduce the appearance of dark spots caused by acne scars.

  • Immune Support

    High in Polyphenols that have antiviral properties, Hojicha is also high in vitamins A, C & E which are all known to help against the common cold as well as regulating the immune system.

  • Oral Health

    As with other green teas, Hojicha contains the antioxidant EGCE as well as other polyphenols. These can help to prevent bad breath, cavities and gum disease.

  • Heart Health & Anti Inflammatory

    Research suggests that the EGCE in green teas can aid heart heath by reducing blood pressure and cholesterol. The same research also suggests that the polyphenols in hojicha help to prevent a wide variety of chronic illness including arthritis and diabetes.

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How is hojicha produced?

Hojicha was first created by roasting bancha tea leaves in the 1920’s in Kyoto.  As Hojicha is a green tea the production follows that of any other Japanese green tea. 

The leaves are steamed shortly after harvesting to avoid oxidation. These leaves are then cooled, rolled and dried. The dry leaves then go through the secondary stage of processing where they are sorted, cut and finally roasted. This roasting process is where the dark colour and low caffeine content come from.

Although traditionally Hojicha is made from bancha tea leaves we now see many farmers creating Hojicha from other green teas such as Sencha, Kabusecha, Tencha and Kukicha (stems)

Depending on the style of green tea cultivation; whether the leaves have been shaded and for how long and when the leaves are picked; spring, summer or autumn these factors all play into the various flavour profiles and health benefits found in the final tea. 

Hojciha or Matcha powder?

  • Hojicha Powder

    This tea should be whisked or blended with milk to make a tea latte.

    Made from roasted green tea that has been ground in a machine with metal ball bearings. Hojicha powder is low in caffeine and makes a wonderful deep, slightly sweet and smokey drink before bed or can be served over ice for a refreshing summer drink.

    Hojicha powder has an earthy smokey finish that lends itself well to being blended into cakes and cookies as well as being blended with spices.

  • Matcha Powder

    In stark contrast to Hojicha, Matcha tea powder is extremely high in caffeine. High quality matcha is ground using stone mills and has a very fine consistency.

    Depending on the grade matcha can be drank as it is, whisked with water or can be blended with milk to create a tea latte.

    Matcha has a bright green colour and contains high levels of umami as well as natural grassy, vegetal sweetness.

    Matcha powder is also suitable for baking and usually gives a more bitter tea flavour to dishes.