Hojicha
Hōjicha
Roasted. Warm. Low caffeine
Hōjicha is green tea roasted over charcoal at high heat. The roasting transforms the fresh, vegetal character into something warm and nutty, while reducing most of the caffeine in the process. Ideal for the evening or for those sensitive to caffeine.
NuttyCaramelMild
- Origin
- Uji, Kyoto
- Size
- 30g
- Price
- €25.00
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FAQ
- Is hōjicha a type of matcha?
- Not technically. Both are made from Camellia sinensis, but matcha is made from shade-grown, stone-ground tencha. Hōjicha is roasted green tea — usually bancha or sencha leaves — ground into a fine powder after roasting. The roasting step fundamentally changes the flavour and caffeine content.
- Why is the caffeine so much lower than matcha?
- High-temperature roasting breaks down much of the caffeine in the tea leaves. Hōjicha typically contains 7–10mg of caffeine per serving compared to 60–70mg for ceremonial matcha. This makes it a comfortable choice in the afternoon or evening.
- What temperature should I brew hōjicha at?
- Unlike matcha, hōjicha is not sensitive to high temperatures — you can use water up to 90°C without bitterness. The roasting process has already neutralised the catechins that cause bitterness in green tea.
- Can I make a hōjicha latte?
- Hōjicha lattes are excellent — the roasted, caramel notes pair particularly well with oat milk. Sift 1.5g, whisk with 60ml of hot water using a chasen until frothy, then top with steamed milk of your choice.
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