The Complete Guide to Hojicha

Last updated on Sep 4, 2025
Kayla Nelson

Hojicha is a roasted Japanese green tea that stands out for its warm, toasty flavor, smooth finish, and naturally low caffeine content. Unlike the bright, grassy profile of most green teas, hojicha offers a more mellow, comforting alternative, making it a favorite for those seeking a gentler tea experience. This distinctive character, along with its versatility, has made hojicha increasingly popular in both traditional and modern beverage menus. Read on to discover the origins of hojicha, how it’s made, and what truly sets it apart from other green teas.

What Is Hojicha?

Bowl and spoon with dry hojicha green tea on light background

Hojicha, pronounced ho-jee-cha, is a Japanese green tea set apart by one defining characteristic: it’s roasted. Like other green teas, the leaves are first harvested, steamed, and dried, but then they undergo an additional step of high-temperature roasting, typically in a pan or, for larger-scale production, in rotary roasters. This process transforms the tea’s flavor and appearance, giving hojicha its signature earthy, toasty character and reddish-brown color. Traditionally brewed as a loose-leaf tea, hojicha is now also commonly available in powdered form, perfect for lattes.

Hojicha is typically crafted from bancha, kukicha, or sencha, varieties of green tea distinguished by their harvest seasons and cultivation methods. As a result, the flavor of hojicha can vary from brand to brand, each offering its own unique nuances. Originally, hojicha gained popularity as a resourceful way to use older tea leaves and stems. Tea producers discovered that roasting these components not only reduced bitterness but also created a smooth, toasty flavor that set hojicha apart from other green teas.

What Does Hojicha Taste Like?

The roasting process transforms the green tea from notes of grass and citrus to a warm, nutty, and slightly sweet taste with roasted notes reminiscent of coffee, caramel, or toasted nuts. It’s much milder than other green teas, with no astringency and a smooth finish. The roasted aroma alone is enough to draw in curious customers, and its cozy profile makes it a favorite year-round, especially in fall and winter menus.

How Much Caffeine Is in Hojicha?

Hojicha’s roasting process also significantly reduces its caffeine content. A typical cup of hojicha may contain just 5-15 mg of caffeine, compared to around 30 mg in green tea and 95 mg in coffee. This makes it an excellent choice for customers looking for a low-caffeine alternative to green tea or matcha or an evening-friendly beverage.

Where Is Hojicha Made?

Hojicha originates from Japan and is still primarily produced in regions known for their tea cultivation, such as Kyoto, Shizuoka, and Kagoshima. Kyoto, in particular, is considered the birthplace of hojicha and remains a leading producer of high-quality roasted teas.

Hojicha vs Matcha

Iced Matcha and Hojicha Latte in Glass Cups on wood surface

While both hojicha and matcha are Japanese green teas, they’re radically different in cultivation, taste, and appearance. Both can be used to make lattes, but hojicha offers a gentler, more comforting alternative that appeals to a different crowd, especially those avoiding the bold flavor or caffeine of matcha. We’ve listed the main differences between the two types of tea below:

  • How it's made: Matcha is made from shade-grown tea leaves that are steamed, dried, and stone-ground into a fine powder. Hojicha is made from steamed and dried tea leaves that are then roasted at high temperatures. It is available in loose leaf and powder form.
  • Color: Matcha has a vibrant, bright green color due to its high chlorophyll content. Hojicha has a warm reddish-brown hue from the roasting process.
  • Taste: Matcha offers a bold, grassy flavor with a rich umami character and slight bitterness. Hojicha has a mellow, smooth, and toasty flavor with little to no bitterness.
  • Caffeine content: Matcha is relatively high in caffeine because it uses the whole leaf in powdered form. Because it is roasted, hojicha is very low in caffeine, making it a great option for evenings or those sensitive to caffeine.

Hojicha Powder vs Hojicha Leaf

Hojicha is available in two main forms: loose leaf and powder, each with its own strengths depending on how you plan to serve it. Loose-leaf hojicha offers a more traditional, authentic tea experience, while hojicha powder is quicker to prepare and integrates easily into espresso-based workflows, making it easy to integrate onto coffee shop menus.

Loose Leaf Hojicha

Loose leaf hojicha is the traditional form, typically brewed like regular tea. It’s ideal for customers who enjoy a more subtle experience and want to sip on a classic roasted green tea. Loose leaf hojicha showcases more of the tea’s layered aroma and offers a lighter body, making it an ideal for teahouses and afternoon tea menus. Here are the best applications for loose leaf hojicha:

  • Straight hot or iced tea
  • Teapots or pour-over-style service
  • Infusions with floral or citrus notes

Hojicha Powder

Hojicha powder is finely ground roasted tea leaves. Hojicha powder is similar in texture to matcha with an earthy brown color. Hojicha powder provides a bolder, smokier flavor and a creamier consistency than loose leaf, making it the go-to choice for modern cafe drinks. Here are the best applications for hojicha powder:

  • Hojicha lattes
  • Iced drinks and frappes
  • Baked goods and desserts

With its soothing, digestive-friendly properties and naturally low caffeine content, hojicha is more than just a comforting cup of tea, it’s a powerhouse ingredient for today's wellness-driven menu trends. Whether you're crafting functional beverages, health-forward dishes, or indulgent treats, this versatile tea offers something for every palate. Adding hojicha to your menu not only elevates your offerings with a unique flavor profile, but also taps into growing consumer demand for ingredients that are both delicious and purposeful.

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