What Is Hojicha? Japan's Roasted Green Tea, Explained

In short: Hōjicha (ほうじ茶) is Japanese green tea that has been roasted over high heat. Roasting turns the leaves reddish brown and gives a warm, toasty, caramel-like flavor with very little bitterness. It’s a favorite after meals, in the evening and in cafés as a hojicha latte.

How hojicha is made

1. Start with green tea. Hojicha is usually made from bancha (later-harvest leaves), sencha or tea stems.
2. Roast it. The leaves are roasted at high temperature, traditionally in a porcelain pot over charcoal, now often in rotating drum roasters.
3. Cool and pack. The roast level — light, medium or dark — changes the flavor.

Roasting changes the leaves’ chemistry: the grassy notes fade and toasty, sweet aromas appear, and bitterness and astringency soften. It’s also a good way to make delicious tea from larger, later-harvest leaves.

Koto’s tip: If you walk past a tea shop in Japan and smell something like toasted nuts and caramel, they’re probably roasting hojicha. Some shops roast it right at the door!

What does hojicha taste like?

• Toasty and nutty, a little like roasted barley or coffee, but much lighter
• Smooth and sweet, with very little bitterness or astringency
• Light-bodied — the cup is clear reddish brown

Because it’s gentle, many families in Japan serve it with meals, to children, and to guests in the evening.

Is hojicha low in caffeine?

Hojicha is often described as lower in caffeine, especially when it’s made from later-harvest leaves (bancha) or stems, which tend to contain less caffeine than young spring leaves. But sources disagree, and some hojicha has about as much as ordinary green tea — it depends on the leaves used. It definitely contains caffeine, so if you avoid caffeine completely, choose a caffeine-free drink such as barley tea (mugicha) instead.

How to brew hojicha

Water	Amount	Time
Hot, about 90–100 °C (195–212 °F)	About 2 tablespoons of leaves for 2 cups	About 30 seconds

Hojicha leaves are big and fluffy, so use a generous amount. Unlike delicate green teas, it likes very hot water, so it’s hard to get wrong. Re-steep once or twice.

Iced hojicha: brew it stronger and pour it over ice, or cold-brew leaves in water in the fridge overnight.

How to make a hojicha latte

1. Put 2 teaspoons of hojicha powder in a cup (or brew a very strong hojicha with leaves).
2. Add about 30 ml (2 tablespoons) of hot water and whisk until smooth.
3. Pour in 150–200 ml of warm, frothed milk (dairy or oat milk both work well).
4. Sweeten to taste with sugar, honey or maple syrup.

Koto’s tip: Hojicha and a little brown sugar or maple syrup are a perfect match. For a café-style finish, dust a bit of hojicha powder on top of the foam.

Hojicha vs other Japanese teas

	Hojicha	Sencha	Matcha	Genmaicha
Color	Reddish brown	Clear yellow-green	Bright green	Golden
Flavor	Toasty, caramel	Fresh, grassy	Creamy, umami	Nutty (roasted rice)
Bitterness	Very low	Medium	Low–medium	Low
Water	Very hot	70–80 °C	About 80 °C	Very hot

See all the main teas in Japanese Tea Types Explained.

Make your own hojicha at home

Have some ordinary green tea leaves that taste a bit old? Roast them:

1. Put a handful of leaves in a dry frying pan over medium-low heat.
2. Keep shaking the pan so they don’t burn.
3. After a few minutes, when the leaves turn brown and smell toasty, take them off the heat.
4. Let them cool, then brew with hot water.

FAQ

Is hojicha the same as roasted barley tea? No. Barley tea (mugicha) is made from roasted barley and contains no tea leaves or caffeine. Hojicha is real tea.

Can I bake with hojicha? Yes — hojicha powder works in cookies, cakes and ice cream, just like matcha, with a warm, toasty flavor.

How should I store hojicha? In an airtight container, away from light, heat and smells. Its roasted aroma fades over time, so use it within a few weeks of opening.

Related

• Japanese Tea Types Explained
• Matcha Latte at Home
• What Is Matcha?