When you think of Japanese green tea, varieties like matcha or sencha probably come to mind. But there’s another, lesser-known specialty that delights with its very own character: hojicha. A green tea that stands out from other green teas with its warm, toasty aroma and, thanks to its particularly low caffeine content, offers a gentle drinking experience even for those who are sensitive to caffeine.
In this article, you’ll learn what makes Hojicha so special, what it tastes like, and how to prepare it.
At the end, you’ll find our absolute favorite recipe: Hojicha Latte with Cinnamon-Maple Cold Foam. Stay tuned!
What is Hojicha?
Hojicha (Japanese: ほうじ茶) is a roasted green tea from Japan that differs from other green teas due to its unique processing method. Instead of being dried immediately after steaming, as is customary, the tea leaves—often bancha or kukicha (stem and leaf stalk tea)—are roasted at a high temperature in drum roasters in a later step. This process not only changes the color of the leaves from green to a warm brown hue but also alters the aroma: the astringent, grassy notes give way to a mild, nutty, toasty character with a hint of smoke and the warmth of typical roasted aromas. The roasting process significantly reduces the caffeine content, making Hojicha a particularly mild tea—ideal for enjoying in the evening. Hojicha is available both as dried tea leaves for brewing and in ground powder form, making it versatile in preparation.
Origin & History
Hojicha originated in Kyoto in the early 20th century, when a tea merchant attempted to add value to leftover leaves and stems by roasting them. The result was a huge success: Hojicha quickly became popular, especially among children, older adults, and anyone who otherwise found the taste of green tea too bitter. Today, Hojicha is an everyday staple in Japan and is experiencing a resurgence worldwide—not least because of its versatility. That’s how our founders, Jan and Simon, first stumbled upon Hojicha at a small ice cream shop in Shizuoka, Japan, which offered Hojicha ice cream as a gently roasted alternative to classic chocolate ice cream.
Flavor with Character: This Is What Hojicha Tastes Like
Hojicha delights with an aroma you wouldn’t expect from green tea: warm, mellow, and nutty. The roasting process transforms the typical grassy notes of classic green teas into a rounded, earthy profile with hints of hazelnut, caramel, cocoa, and a touch of smokiness. The bitter compounds pleasantly recede into the background—what remains is a gentle, almost soothing flavor that’s even slightly reminiscent of coffee, yet comes across as completely unassuming.
Less Caffeine, More Relaxation
A real advantage of hojicha lies in its particularly low caffeine content: While a cup of coffee or matcha contains around 70 mg of caffeine, hojicha averages significantly less—usually under 10 mg per cup. This makes it ideal for anyone who wants to reduce or completely avoid caffeine—whether in the evening, during pregnancy, or simply out of mindfulness toward their own body.
At the same time, hojicha contains the amino acid L-theanine, which is known for its balancing, concentration-enhancing effects. The interplay of gentle energy and soothing depth makes hojicha the perfect companion for moments of relaxation—without any jitters and at any time of day.
Two Roasts, Double the Enjoyment
Because flavor also means variety, Hojicha is traditionally available in different roast levels—each with its own unique character. These two varieties are particularly popular:
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Light roast: Gentle and balanced, with slightly sweet notes of nuts and chocolate. Ideal for anyone discovering Hojicha for the first time or seeking a particularly mild tea experience.
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Dark roast: Robust, deep, and aromatic with a pronounced roasted character. Here, flavors emerge that are almost reminiscent of dark cocoa or roasted wood—perfect for a hojicha latte or as a low-caffeine coffee substitute.
Both varieties can be wonderfully ground into a fine powder—for tea, lattes, or creative recipe ideas.
Preparation & Use
Preparing hojicha is simple and versatile—whether you enjoy it traditionally as tea or use it creatively in the kitchen:
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For Classic Tea
Place 1 teaspoon of hojicha powder in a bowl or cup and pour about 150 ml of hot water over it (ideally 80–90 °C). Stir vigorously—preferably with a small whisk or chasen (bamboo whisk)—until the powder has completely dissolved. The infusion is ready to drink immediately and has a pure, mild, and pleasantly toasty flavor. -
For a Hojicha Latte
An absolute favorite is the Hojicha Latte. To make it, simply mix 1 teaspoon of powder with about 50 ml of hot water and then top it off with frothed (plant-based) milk. Optionally, you can sweeten the drink with a little maple syrup, rice syrup, or agave nectar. The nutty, roasted notes harmonize wonderfully with the creaminess of the milk—a gentle treat. -
In the Kitchen
Hojicha powder is also excellent for baking and flavoring. Whether in cookies, cakes, ice cream, smoothies, or porridge—its toasty, slightly caramel-like note adds an exciting depth to many dishes. Particularly popular: hojicha tiramisu, hojicha scones, or a creamy hojicha smoothie with banana and almond milk.
Hojicha – Green Tea, Reimagined
Hojicha brings a breath of fresh air to the world of green tea: mild, toasty, low in caffeine—and incredibly versatile. Whether enjoyed straight as tea, creamy as a latte, or used creatively in the kitchen, this special organic green tea from Japan is more versatile than almost any other and fits effortlessly into your daily routine.
A major plus: Hojicha contains significantly less caffeine than other teas or coffee—making it ideal for anyone who wants to enjoy it mindfully without sacrificing flavor. Whether in the evening, as a snack, or as a relaxing alternative to the hustle and bustle of daily life—Hojicha is always a good choice.
Hojicha isn’t just a trend. It’s a new classic. And it might soon become your new favorite tea.
🍁 Hojicha Latte with Cinnamon-Maple Cold Foam
Froth about 180 ml of milk (or milk alternative) with 1/2 tsp cinnamon and a dash of maple syrup. Pour the mixture into a glass and then top it off with Hojicha.
Hojicha is prepared like matcha. For this recipe, we use about 2 g per 60 ml of water.
For the topping (optional): Whip some cream (add a little more cinnamon and syrup to taste). The cold foam will then float like a cloud on top of the Hojicha Latte. Finally, dust with a little cinnamon.
