Hojicha

Hojicha

Hojicha is roasted at high heat to release a smoky, caramelized flavor. The roasting process depletes most of the leaves’ caffeine, making this soothing, delicious tea an ideal after-dinner drink for mindfulness and relaxation.

Is This Your Tea?

Create Your Ritual to Calm


Sleepy

It’s easier to get derailed at work if you’re not sleeping well. Hojicha contains very little caffeine, so one cup calms your mind at night.

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Bancha

Bancha

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Gyokuro

Gyokuro

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Foggy

Theanine, an amino acid prevalent in Japanese green tea, helps to boost your alertness and energy levels without a buzz. Brew a cup of Hojicha to find a clear path to concentration and creativity.

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Gyokuro

Gyokuro

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Matcha

Matcha

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Mindful eating

The tenets of mindful eating also extend to your cup of Hojicha. Take a moment to be in the moment and notice how its aromatic nature brings a sense of calm to meals.

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Genmaicha

Genmaicha

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Sencha

Sencha

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Journaling

When you put pen to paper, you translate clear thoughts through direct action. Sipping a cold cup of Hojicha calms you and makes you more attentive to your practice.

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Bancha

Bancha

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Matcha

Matcha

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Brewing Directions

How to Brew Hojicha

Step 1

Place 1 tablespoon into a tea strainer.

Step 2

Boil 1 cup of water and let it cool for 90 seconds.

Step 3

Pour water and steep for 30 seconds. Sip and enjoy the moment.

Step 1

Place 3 tablespoons in a cold brew tea pitcher.

Step 2

Add 8 cups of cold water.

Step 3

Refrigerate for 3 to 6 hours. Pour a cup, sip and enjoy the moment.

*Please refer to the specific directions on your tea’s packaging for best results


Respecting the Leaf

How Hojicha Is Produced

  • 01 Hojicha Grows on a Tea Plantation in Japan

    Hojicha tea begins as either Bancha or Sencha leaves, growing in direct sunlight to produce higher levels of vitamin C and flavor-imparting tannins.

  • 02 Sencha is Harvested in the Spring

    The “first flush” is the first spring harvest of young Sencha leaves, considered as the highest quality and flavor.

  • 03 Once Harvested, Bancha Leaves Are Steamed, Not Roasted

    This is the step that differentiates Japanese green tea from others. Steaming leaves for 15 to 20 seconds within 12 to 20 hours after harvest prevents the oxidation process.

  • 04 Steamed Leaves Are Laid Out to Dry and Then Rolled

    By rolling the leaves soon after drying, the leaves retain their natural green color, aroma, and nutritional elements.

  • 05 Hojicha Leaves Are Separated and Roasted

    Tightly twisted leaves are set aside to use for Sencha, while coarse leaves and stems are used for Bancha. Hojicha is usually crafted from Bancha leaves, but some varieties are made from Sencha. It roasted over charcoal at a high heat to produce its rich, savory flavor. Hojicha is available in twisted-leaf form as well as roasted stem form.

Did You Know? Hojicha is popular among children and the elderly in Japan for its low caffeine content.


Our Products

Hojicha Green Teas

Cultivate your craft tea experience with a high-quality Japanese green tea.

Ryutsu - Fuji Hojicha Roasted Green Tea, pack of 30 tea bags

Ryutsu - Fuji Hojicha Roasted Green Tea, pack of 30 tea bags

Shop now
ShiZen - Organic Houjicha Green Tea Loose Leaf

ShiZen - Organic Houjicha Green Tea Loose Leaf

Shop now

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