The word hojicha literally means "roasted tea." This delicious beverage is believed to have originated in Kyoto in the 1920s, when a tea merchant decided to make use of lower-value tea leaves and stems by roasting them over charcoal. The result was a tea with an incredible roasted flavor, notes of toasted nuts, cacao, and a subtle hint of smokiness, a mild coffee-like character, and caramel, along with a beautiful rich brown color. Its mellow taste—less bitter than traditional green tea, with lower astringency and a naturally sweet finish—quickly became a favorite.
If you've never tried hojicha before, you're going to love it as much as I do. Unlike matcha, it doesn't have a grassy or vegetal flavor, making it a great choice even for people who say they don't like green tea. It's also perfect for anyone looking to replace their daily cup of coffee with something less stimulating.
Although hojicha and matcha come from the same plant (Camellia sinensis), they don't necessarily come from the same type of tea. Hojicha is most commonly made from teas such as bancha, but it can also be produced from sencha, kukicha, and even gyokuro. The cultivation and processing methods are also quite different. Matcha is shade-grown before harvest, a process that increases chlorophyll and L-theanine, giving it its vibrant green color and signature umami flavor. Only the youngest leaves are harvested, then steamed, dried, and slowly stone-ground into a fine powder.
Hojicha, on the other hand, is typically made from tea plants grown in full sun. More mature leaves are used—often from the second or third harvest—and the stems are frequently included as well. These older leaves naturally contain less caffeine and fewer aminoacids, and the roasting process further reduces the caffeine content. The result is a tea that's ideal for enjoying in the afternoon or evening without disturbing sleep for most people. In Japan, it's even commonly served to children, in moderation.
Fun fact: Many people think hojicha is simply "roasted matcha," but that's not actually true. Hojicha is a roasted Japanese green tea that can be enjoyed either as loose leaves or in powdered form. Powdered hojicha is what's commonly used to make lattes, desserts, and ice cream.
Both matcha and hojicha provide antioxidants and other beneficial plant compounds. Rather than competing with one another, they complement each other beautifully. Matcha is ideal for the morning, when you need sustained energy and enjoy a bold, umami-rich flavor with a gentle boost of stimulation. Hojicha, on the other hand, is perfect for winding down at the end of the day, offering a softer roasted profile with notes of toasted nuts, cocoa, and caramel.
If you'd like to try hojicha, I recommend buying it in powdered form because it's much easier to prepare.
And of course, we'd love for you to stop by the bakery and try it for yourself—it's the newest addition to our menu!
