How is hojicha powder made?

Written By Pavel Scutari

Summary:

  • Hojicha powder is made by roasting Japanese green tea leaves before finely grinding them into powder

  • Unlike matcha, the leaves are roasted, giving hojicha its warm nutty flavour

  • The roasting process lowers bitterness and caffeine naturally

  • Hojicha powder develops notes of caramel, toasted nuts, cocoa, and warm wood

  • Popular in lattes, desserts, baking, and iced drinks

What is hojicha powder?

Houjicha powder is a finely ground Japanese roasted green tea powder made from hojicha leaves.

Unlike traditional loose leaf hojicha, the leaves are milled into an ultra-fine powder that dissolves directly into water or milk.

This creates a richer and fuller-bodied drink because the entire tea leaf is consumed rather than simply infused.

Hojicha powder has become especially popular in:

  • hojicha lattes

  • iced drinks

  • baking

  • desserts

  • ice cream

  • café-style recipes

Compared with matcha, hojicha powder tastes:

  • more roasted

  • less grassy

  • naturally sweeter

  • lower in bitterness

  • softer on the palate

What tea leaves are used for hojicha powder?

Hojicha powder is usually made using Japanese green tea leaves such as:

The exact flavour depends on the producer and roasting style, but the goal is usually to create a smooth, mellow, roasted flavour profile.

Many hojicha powders are produced in regions such as Kyoto, where roasted teas have been enjoyed for generations.

Step 1 — Harvesting the tea leaves

The process begins similarly to other Japanese green teas.

The tea leaves are harvested during the growing season and carefully selected for roasting.

Unlike ceremonial matcha, hojicha often uses slightly more mature leaves and stems, which naturally develop warmer and nuttier flavours during roasting.

This is one reason hojicha feels softer and less sharp compared with many vibrant green teas.

Step 2 — Steaming the leaves

After harvesting, the tea leaves are quickly steamed.

This is a traditional Japanese green tea processing method used to stop oxidation and preserve the tea.

At this stage, the tea is technically still a green tea.

The leaves are then dried and prepared for roasting.

Step 3 — Roasting the tea

Roasting is the stage that completely transforms hojicha.

The tea leaves are roasted at high temperatures until they develop their signature:

  • amber-brown colour

  • warm aroma

  • toasted flavour

  • caramel-like sweetness

During roasting, grassy and vegetal notes become softer while deeper flavours begin to emerge.

Depending on the roast level, hojicha can develop notes similar to:

  • roasted hazelnuts

  • cocoa

  • toasted rice

  • caramel

  • warm wood

  • light smoke

The roasting process also naturally reduces caffeine levels, making hojicha a popular evening tea.

Step 4 — Grinding into powder

Once roasted, the tea leaves are finely milled into powder.

This process creates the smooth texture used for modern hojicha drinks and desserts.

Unlike loose leaf tea, hojicha powder dissolves directly into liquids, giving drinks:

  • fuller body

  • creamier texture

  • stronger aroma

  • richer roasted flavour

The powder is especially loved in milk-based drinks because the roasted flavour pairs beautifully with dairy and plant-based milks.

Why hojicha powder tastes different from matcha

Although both matcha and hojicha powder are finely ground Japanese teas, their production methods are very different.

Matcha is shade-grown and steamed to preserve fresh vegetal and umami flavours.

Hojicha powder, on the other hand, is roasted after steaming.

This roasting creates a completely different flavour experience.

Matcha tends to taste:

  • grassy

  • vegetal

  • umami-rich

  • fresh and vibrant

Hojicha powder tends to taste:

  • roasted

  • nutty

  • caramel-like

  • smooth and mellow

For many people, hojicha feels softer, warmer, and easier to drink daily.

Why people love hojicha powder

Modern tea drinkers are increasingly drawn to hojicha powder because it feels approachable and comforting.

People especially love it for its:

  • low caffeine

  • minimal bitterness

  • café-style versatility

  • roasted flavour

  • smooth finish

It works beautifully both hot and iced and has become increasingly popular in specialty cafés around the world.

For many people, hojicha powder sits perfectly between coffee and tea.

Warm, roasted, calming, and easy to enjoy every day.

Pavel Scutari
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