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features
90%
less caffein vs matcha
200 C
roasted for up to 200 degrees celsius giving it a toasted flavour
evening tea
low in caffeine and acidity
how we recommend drinking the hojicha powder
3g to 5g of hojicha ⋅ 80/90°C ⋅ 200-300ml of hot boiling water
For the hojicha powder we recommend taking 3-5 grams of the tea and sieve it through the sieve into a bowl. Once done add 70 to ml of 80 degrees (max 90 degrees, but not boiling to preserve the taste) hot water on top and whisk with a bamboo whisk for 90 - 120 seconds until fully dissolved. Than add the dissolved hojicha into 200 ml milk for a latte. See our hojicha latte recipe for more.
| Taste | Roasted and nutty |
|---|---|
| Body | Medium to low |
| Texture | Rounded |
| Length | Medium |
| Harvest | September |
| Tea Cultivar | Mixed |
| Origin | Wazuka |
| Cultivation | Unshaded |
| Processing | Steamed, Rolled, Dried, Roasted, Ground |
what does hojicha taste like?
Hojicha (焙じ茶), which translates to “roasted tea,” is a type of green tea, although it is not green in colour. Unlike typical green teas, its colour comes from the roasting process, which gives it a distinct toasty aroma and a nutty, comforting flavour.
Hojicha is typically made from Sencha, Bancha, or Kukicha leaves, though it’s most commonly sourced from the larger, more fibrous leaves of sun-grown Bancha or Kukicha.
Expect a more nutty and roasted flavour with reduced bitterness or strong aftertaste thanks to the roasting process.
Your Questions, Answered
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Yes, hojicha has caffeine, although not nearly as much as other teas and coffee. Hojicha is a fantastic afternoon or evening beverage because it usually contains only 7 to 20 mg of caffeine in an 8 oz (250 ml) cup.
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Because our hojicha is roasted at high temperatures of up to 200 degrees reducing much of the caffeine content.
Hojicha is typically made using mature bancha leaves and/or tea twigs (kukicha), typically August harvest, which inherently contain less caffeine than young, tender tea leaves.
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Haki hojicha , as all our other tea, comes from Wazuka a village in Kyoto.
Historically hojicha originated from Kyoto. It originated in the 1920s. A tea merchant first created it as an innovative way to utilize leftover green tea leaves, stems, and twigs by roasting them over charcoal to prevent waste. However with time it became a traditional Japanese staple.
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Not really, but it has many similar characteristics. This is because hojicha also has: nutty , roasty and charcoal flavours , making it more similar to coffee than matcha.
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Hojicha powder is made by roasting Japanese green tea leaves to high temperatures before finely grinding them into powder.
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Although hojicha is regarded as one of the gentlest and least acidic drinks you can have, it is technically has some acidity. Hojicha has a pH that is almost neutral when compared to coffee or unroasted green teas, and it is well renowned for being extremely calming to the stomach.