Hojicha: The Low-Caffeine Roasted Green Tea That Will Become Your New Favorite

The word hojicha means “roasted tea.” This delicious beverage is believed to have been born in Kyoto in the 1920s, when a merchant wanted to take advantage of lower-value tea leaves and stems by roasting them over charcoal. The tea acquired an incredible roasted flavor, with notes of nuts, cocoa, and a slight smoky touch, along with a spectacular brown color. Its flavor, less bitter than conventional tea, with less astringency and a sweet finish, was immediately praised.

If you’ve never tried hojicha, imagine a tea with roasted nut notes, cocoa, smooth coffee, and caramel. It doesn’t have the vegetal flavor of matcha, so it usually appeals even to those who say they don’t like green tea, and it’s perfect for those who want to replace their cup of coffee with something less stimulating.

Although hojicha and matcha come from the same plant (Camellia sinensis), they don’t necessarily come from the same variety. To make hojicha, teas like bancha are usually used, although it can also be made from sencha, kukicha, and even gyokuro. Additionally, cultivation and processing are different. Recall that matcha is cultivated in the shade (this increases chlorophyll and L-theanine, giving the intense green color and umami flavor) and the most tender leaves are harvested, which are then steamed, dried, and finally ground slowly to obtain a very fine powder.

In contrast, plants destined for hojicha are generally grown in full sun and more mature leaves are used; they can even come from the second or third harvest. And not just leaves are used, but also stems. Mature leaves contain fewer amino acids and less caffeine, and roasting slightly reduces their caffeine content, making hojicha an ideal beverage to enjoy in the afternoon or evening without affecting sleep in most people. In Japan it’s even common to offer it to children, always in moderation.

Fun fact: Although many people believe hojicha is “roasted matcha,” it actually isn’t. Hojicha is a roasted green tea that can be prepared both in leaf and powder form. Hojicha powder is what’s used to prepare lattes, desserts, and ice cream.

Both matcha and hojicha provide antioxidants and compounds beneficial to health. They don’t compete with each other; rather, they complement each other. We could say that matcha is for mornings, when you need sustained energy, and for those seeking an intense flavor, umami, and a stimulating effect. Hojicha, on the other hand, is perfect for ending the day and for those who prefer a softer flavor, with a roasted profile and notes of nuts, cocoa, and caramel.

If you want to try hojicha, I recommend buying it in powder form because it’s much easier to prepare. Here’s a cold version, perfect for enjoying in summer.

Hojicha Vanilla Latte

Ingredients

¾ cup homemade almond milk

¼ cup homemade almond milk

2 tsp. of hojicha powder

1 tsp. of pure vanilla extract

Maple syrup, to taste

Instructions

Place the quarter cup of almond milk in a glass and add the hojicha powder, vanilla, and maple syrup. With the help of an electric mixer (the kind for frothing milk), mix the ingredients well.

Fill a glass with ice and pour the ¾ cup of almond milk. Add the hojicha mixture on top and enjoy!

Pro tip: Add a tablespoon of collagen to the hojicha mixture for an extra boost of protein and creaminess.