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.
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How to Brew Hojicha
Place 1 tablespoon into a tea strainer.
Boil 1 cup of water and let it cool for 90 seconds.
Pour water and steep for 30 seconds. Sip and enjoy the moment.
Place 3 tablespoons in a cold brew tea pitcher.
Add 8 cups of cold water.
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.