Hojicha – Japanese Roasted Green Tea
Hojicha is a Japanese green tea that is roasted after processing. This gives it a very different flavour from classic green teas such as Sencha or Gyokuro. Instead of fresh, grassy notes, it offers warm roasted aromas, a gentle nuttiness and subtle hints of caramel.
This Japanese roasted tea is available both as loose leaf tea and as a finely ground powder. The loose version is ideal for a traditional infusion, while the powder is especially popular for lattes, desserts and creative recipes.
What makes this roasted tea special?
Already processed green tea leaves are used to make it. Depending on the variety, stems and leaf veins may also be included. Roasting changes not only the colour of the tea, but also its entire flavour profile.
The leaves turn brown to reddish brown, while the typical vegetal notes of green tea become less prominent. The result is a smooth, rounded tea with a pleasantly roasted character.
Production and roasting
Bancha, Sencha and other Japanese green teas are often used as the base. They are roasted at a high temperature, although the exact composition and roasting level vary depending on the producer and variety.
The roasting process creates warm and complex aromas. Depending on the tea, the flavour may be reminiscent of roasted nuts, caramel, cocoa or slightly malty notes. At the same time, it usually tastes milder and less astringent than many unroasted green teas.
Flavour and aroma
The taste is mild, rounded and pleasantly roasted. Its exact character depends on the base tea and the degree of roasting. Some varieties are soft and nutty, while others have stronger roasted notes with subtle hints of cocoa or caramel.
Compared with classic green tea, this speciality is usually less grassy and less fresh in flavour. Its warm and gentle profile makes it appealing to tea drinkers who find traditional green teas too vegetal or too astringent.
Loose tea for a traditional infusion
The roasted leaves are prepared in the same way as a classic loose leaf tea. They produce a golden to amber-coloured infusion with a mild and clear aroma.
Our Hojicha tea from Japan comes from Kagoshima and is made from leaves and stems of the Yabukita tea plant. It is ideal for anyone who would like to enjoy Japanese roasted tea as a traditional infusion.
How to prepare the loose tea
Use hot water that is not fully boiling. A short brewing time is usually sufficient, although the exact preparation can be adjusted to the variety and your personal taste.
- About 2 teaspoons of tea per 200 ml of water
- Water temperature of approximately 80 to 90 °C
- Brewing time of around 2 to 3 minutes
The leaves can often be infused more than once. The first infusion usually has the strongest roasted aroma, while later infusions become softer and more delicate.
Ground tea for lattes and recipes
The ground version consists of finely milled roasted green tea. Unlike loose leaf tea, the powder is not removed after preparation. Instead, it is mixed completely with water, milk or other ingredients.
This makes it especially suitable for drinks and recipes. It adds its roasted flavour directly to lattes, desserts, smoothies and baked goods.
Our Hojicha powder has a mild, nutty and lightly caramel-like flavour. It is an interesting alternative to Matcha for anyone who prefers a warmer and less grassy taste.
How to make a creamy latte
To prepare a latte, first mix the powder with a small amount of hot water until smooth. Then add milk or a plant-based drink.
- About 1 teaspoon of powder
- Around 50 ml of water at approximately 80 °C
- About 200 ml of milk or plant-based drink
Whisk the powder thoroughly with the water until there are as few lumps as possible. Then add warm or cold milk and sweeten the drink according to your preference.
Using the powder in desserts and baking
In addition to lattes, the powder can be used in many different ways. It works well in puddings, creams, ice cream, smoothies, cakes and biscuits. Its roasted aroma pairs particularly well with milk, vanilla, chocolate, nuts and caramel.
When baking or cooking, begin with a small amount. Depending on the recipe, only a little powder may be needed to create a noticeable roasted flavour.
How it differs from Matcha
Both teas are part of Japanese tea culture, but they differ considerably in production, colour and taste.
| Roasted green tea | Matcha |
|---|---|
| Made from roasted tea leaves | Made from steamed and finely ground green tea |
| Brown to reddish-brown colour | Bright green colour |
| Mild, nutty and roasted | Fresh, vegetal and slightly astringent |
| Available as loose leaf tea and powder | Mainly available as powder |
| Suitable for tea, lattes and recipes | Suitable for traditional Matcha, lattes and recipes |
The better option depends mainly on personal taste. Matcha has an intense, green and vegetal character, while roasted green tea is warmer, milder and more toasty.
Comparison with Genmaicha
Genmaicha also has roasted aromas, but it is produced differently. It combines green tea with roasted rice. Its warm aroma therefore comes mainly from the rice, whereas in Japanese roasted tea the tea leaves themselves are roasted.
Our Japanese Genmaicha combines the fresh character of green tea with warm and gently nutty notes from roasted rice. In comparison, the roasted tea usually tastes more consistently toasty and less vegetal.
Hojicha, Houjicha or Hōjicha?
All three spellings refer to the same Japanese roasted tea. Hōjicha reflects the long Japanese vowel most precisely. Houjicha is also commonly used, while Hojicha has become the shorter and more internationally familiar spelling.
We mainly use the spelling Hojicha. However, Houjicha may still appear on product packaging or in older texts.
Which version is right for you?
For a clear and traditional tea infusion, loose Hojicha tea is the best choice.
For lattes, desserts, smoothies and baking recipes, Hojicha powder is more suitable. Both versions have the typical roasted character, but they are prepared and used in different ways.