Roasted Japanese Green Tea
Tea that tastes
warm, not bitter.
Hojicha is Japanese green tea roasted at high heat instead of steamed low and slow. The roast strips out most of the caffeine and the grassy edge, leaving something toasty, nutty, and easy on the stomach.
Our Story
We started Hojicha because we wanted an evening cup that felt like a ritual, not a stimulant. Most teas either wake you up or taste like cut grass. Hojicha does neither.
Read our full storyFrom Leaf to Roast
Four steps turn a green, grassy leaf into a warm, toasty cup.
Harvest the leaf
Camellia sinensis leaves and stems are picked, then steamed to stop oxidation, the same first step used for other Japanese green teas.
High-heat roast
The leaf goes into a hot roasting drum, far hotter than sencha processing. This is the step that makes hojicha hojicha.
Chlorophyll breaks down
Heat destroys most of the green pigment, turning the leaf from green to reddish-brown and mellowing the grassy edge.
Pyrazines form
The same roasting reaction that browns toast and coffee creates pyrazine compounds, the source of hojicha's nutty, toasty aroma.
Flavor Notes
Toasted grain
Warm, bready base note
Roasted nut
Hazelnut and chestnut
Caramel
Light sweetness, no bitterness
Who Hojicha Is For
People who want tea flavor without a caffeine jolt
Evening drinkers who still want something warm and flavorful
Green tea drinkers who find matcha or sencha too grassy or bitter
Anyone easing off coffee who wants a gentler ritual
~10-20mg
Caffeine (8oz)
175-185°F
Steep temp
30-45 sec
Steep time
Powder, Loose Leaf, Bags
Form
Roasted Green Tea
Hojicha
Powder, loose leaf, or tea bags. Naturally low in caffeine, roasted for a warm nutty flavor.
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