What is hojicha powder?
What Is Hojicha Powder?
Hojicha powder is a finely ground form of Hojicha, a traditional Japanese tea celebrated for its gentle sweetness, low caffeine, and deeply comforting character. Unlike vibrant green matcha, hojicha powder has a warm brown colour — a direct result of roasting the tea leaves at high temperatures, often up to 200°C.
This roasting process transforms the tea completely. Bitterness fades, caffeine is drastically reduced, and the flavour shifts toward nutty, caramel-like notes with a soft, woody aroma. The result is a tea that feels grounding rather than energising — ideal for slow mornings, cosy afternoons, or evenings when you want something soothing.
A Brief History of Roasted Tea in Japan
Roasting tea in Japan began as a practical solution rather than a luxury. Lower-grade or larger tea leaves, such as Bancha or Kukicha, were roasted to extend shelf life and soften harsher flavours. What started as an everyday drink for households gradually became a beloved tea style in its own right.
By roasting green tea leaves after steaming and drying, Japanese tea makers discovered an entirely new flavour profile — warmer, sweeter, and far easier on the stomach. Over time, hojicha became known as a tea for all ages and all hours, prized for its accessibility and comforting nature rather than intensity.
Today, houjicha is enjoyed both as a loose-leaf infusion and as a finely milled powder, allowing it to move effortlessly from teacups into lattes, desserts, and modern tea rituals.
| Hojicha Property | Details |
|---|---|
| Tea type | Roasted Japanese green tea |
| Colour | Warm brown |
| Flavour profile | Sweet, nutty, roasted, lightly woody |
| Aroma | Toasty, comforting, softly smoky |
| Caffeine level | Very low |
| Body | Medium |
| Texture | Rounded and smooth |
| Roasting temperature | Up to 200°C |
| Best time to drink | Anytime, especially evening |
