Hojicha is a roasted Japanese green tea that brews up smooth, comforting, and low in caffeine—perfect for slow mornings or wind-down evenings. Below, we cover what hojicha is, how it compares to matcha, and some easy recipes you can make at home with our hojicha powder.
What Is Hojicha?
Unlike most Japanese greens that are steamed and kept vibrant green, Hojicha (ほうじ茶) is gently roasted after steaming, which transforms the leaves to warm reddish-brown and brings out cozy, toasty and nutty aromatics. You’ll find hojicha made from leaf, stems (kukicha), or blends—and as a fine powder ideal for lattes and baking.
A Brief History of Hojicha
Hojicha’s story is surprisingly modern. In the 1920s in Kyoto, tea merchants began roasting leftover leaf and stem tea (often bancha and kukicha) over charcoal. The practice reduced waste, filled streets with a captivating roasted aroma, and quickly won fans across Japan. Today, hojicha is a household staple and a café favorite worldwide.
Hojicha's Health Benefits: A Low-Caf Alternative
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Lower caffeine than matcha: Roasting and the use of older leaves/stems mean hojicha is typically much lower in caffeine than shade-grown powdered matcha—making it an evening-friendly option.
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Antioxidants: Hojicha retains green tea antioxidants, though roasting reduces catechins and theanine compared with unroasted green teas. If you want maximum antioxidants, matcha wins; if you want a gentler cup, hojicha shines.
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Smooth, comforting flavor: The roast mellows bitterness and highlights warm, caramelized notes that many coffee lovers appreciate.
In short, for focused energy, choose matcha. For cozy, low-caffeine comfort, choose hojicha.
How to Make Hojicha
Tools: bowl or mug, bamboo whisk (chasen) or milk frother
Water: 175°F / 80°C
Basic Hojicha Recipe
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½ tsp hojicha powder
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8 oz hot water (175°F / 80°C)
Whisk until smooth and lightly frothy, then sip straight—or add sweetener to taste.
Hojicha Latte
Whisk hojicha powder with a splash of hot water, then top with steamed or iced milk. Sweeten if you like.
Pro tip: For iced lattes, dissolve any sweetener in the warm hojicha before adding cold milk and ice.
Hojicha Affogato
Make a concentrated hojicha (1 tsp powder + ~1.5 oz hot water), then pour it over a scoop of vanilla gelato or ice cream. Simple, aromatic, and ridiculously good.
Hojicha vs. Matcha
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Hojicha |
Matcha |
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What it is |
Roasted Japanese green tea; available as leaf or powder |
Shade-grown Japanese green tea powder |
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Processing |
Steamed, then roasted to develop nutty/toasty notes |
Shade-grown, steamed, dried, and stone-ground |
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Caffeine |
Lower; often made from older leaves/stems; roasting also lowers caffeine |
Higher; you consume the whole leaf powder |
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Antioxidants & L-theanine |
Present, but reduced by roasting vs. unroasted green tea |
Higher concentration per cup |
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Flavor |
Toasty, nutty, mellow, low bitterness |
Grassy-umami, creamy, vivid green |
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Best for |
Afternoon/evening sipping, latte lovers who want gentle energy |
Morning focus, antioxidant-forward daily ritual |
Final Thoughts
If you love the ritual of matcha but want something deeper, toastier, and lighter on caffeine, hojicha belongs in your rotation. Whether you whisk it straight, pour it over steamed milk, or try a hojicha affogato, it’s a versatile, comforting tea with roots in Kyoto and a growing global following.
Hojicha is coming soon to the Bean & Bean menu—and our hojicha powder is available online now so you can whisk at home the exact same way you make matcha. Stock up now and sip the same cozy, toasty cup we’ll be serving in our cafés.
