Hojicha: What it is, its benefits, and how to prepare it

Hojicha is one of the most accessible Japanese teas, yet one of the least known in France. Roasted, mild, and almost caffeine-free, it holds a special place in the green tea family. This comprehensive guide covers its origin, production, aromatic profile, actual benefits, step-by-step preparation, and its difference from matcha. What is Hojicha Hojicha (ほうじ茶) is a Japanese green tea that has undergone an additional step compared to other green teas: roasting. The leaves, most often from bancha or late-season sencha, are heated at high temperatures, between 150 and 200°C, for a few minutes in porcelain rotators. This roasting completely transforms the tea. The color changes from green to caramel brown. The taste is infused with roasted, slightly nutty, almost caramelized notes. And most of the caffeine degrades under the effect of heat, making it one of the rare teas that can be drunk in the evening. Appearing in Japan in the 1920s in Kyoto, hojicha was long perceived as a secondary tea because it used lower quality or late-harvest leaves. Today, it is a sought-after tea for its unique profile, its mildness, and its very low theine content. How Hojicha is Made The starting point for hojicha is an already processed Japanese green tea: most often bancha, sometimes sencha, kukicha (stems), or even blends. The raw material largely determines the final result. Next comes roasting, the core of the process. The tea passes through a heated rotating drum, where it is continuously stirred to prevent burning. Depending on the duration and temperature, a light and mild hojicha or a darker, more intense and caramelized hojicha is obtained. There are several families of hojicha depending on the original leaf. Bancha hojicha remains the most common and mildest. Kukicha hojicha, roasted from stems, develops more woody notes, a profile detailed in the characteristics of kukicha, this Japanese stem tea. There is also powdered hojicha, used in baking and lattes, which is more concentrated in roasted flavors. The Aromatic Profile of Hojicha Hojicha has almost nothing in common with a classic green tea. The vegetal bitterness disappears. Instead, there are roasted notes reminiscent of light coffee, hints of hazelnut and caramel, and sometimes a woody note depending on the intensity of the roasting. This mildness makes it very accessible, even for people who don't like traditional green teas. Its low astringency comes from the roasting, which degrades some of the tannins responsible for the harshness. It is also a tea that pairs very well with milk, which explains the popularity of hojicha latte in specialty coffee shops. The Benefits of Hojicha Hojicha retains some of the antioxidants of the original green tea, particularly catechins, even if roasting degrades a portion of them. It remains a drink rich in polyphenols, with documented anti-inflammatory properties. Its main asset is its very low caffeine content, making it the ideal alternative for late in the day, for people sensitive to caffeine, or for those who want to reduce coffee without giving up a comforting hot drink. Hojicha also contains L-theanine, the amino acid that promotes a state of calm alertness. It is this molecule, present in much higher concentrations in matcha, that gives Japanese teas their characteristic relaxing effect. Finally, roasting makes hojicha more digestible than most green teas, a point appreciated by sensitive stomachs. Hojicha and Caffeine: The Comparative Table Hojicha's low caffeine content is its strongest argument. The table below places it in comparison to other common beverages, for a standard cup. Beverage Caffeine per cup Ideal time Hojicha 5 to 10 mg Evening, late afternoon Genmaicha 15 to 20 mg Daytime, meals Green tea (sencha) 20 to 30 mg Morning, afternoon Matcha 30 to 70 mg Morning, daytime Coffee 80 to 100 mg Morning It is this place at the bottom of the scale that makes hojicha the tea of relaxation, unlike matcha which plays the card of stable energy. How to Prepare Hojicha Hojicha is very forgiving. Unlike delicate green teas that require precise temperatures, it tolerates infusion at 90 or 95°C very well, even with simmering water. It is one of the easiest Japanese teas to make. Count approximately 5 g of leaves for 200 ml of water. Infuse for 30 seconds to 1 minute. The tea is ready when the color becomes amber, almost coppery. A second infusion is possible with the same leaves, extending the time slightly. Hojicha Latte Recipe For a latte version, prepare the hojicha very concentrated, about 8 g for 100 ml of water, then extend with 150 ml of hot plant-based milk. Oat and coconut milk work particularly well with the roasted notes. Whisk to create a light foam, sweeten with a dash of maple syrup if needed. The result is a hot drink similar to a mild chai, but without caffeine or an energy boost. Hojicha in Japanese Culture Hojicha belongs to the family of everyday teas, those drunk after meals, in the evening, or served to children and the elderly precisely because they contain little caffeine. It shares this function with genmaicha and bancha, in a logic very different from exceptional teas. This place is better appreciated by exploring all the teas that punctuate Japanese tea time, from sencha to matcha, where each tea occupies a specific moment of the day. Hojicha is clearly the evening tea. Hojicha or Matcha: Which to Choose Both are Japanese teas, but they cater to opposing desires. Hojicha is the evening option, mild, without a caffeine spike, perfect for relaxing. Matcha is the morning and daytime option, more concentrated in nutrients, more energizing thanks to its combination of caffeine and L-theanine. The choice between an evening hojicha and a morning matcha primarily depends on the time of day and the desired effect. Many enthusiasts keep both on hand and alternate according to the hour. Frequently Asked Questions about Hojicha Does hojicha contain caffeine? Yes, but in very small quantities. Count 5 to 10 mg per cup, which is ten times less than coffee. It is one of the few teas that can be drunk at the end of the day without worrying about affecting sleep. Is hojicha good for health? Yes. It retains some of the antioxidants of the original green tea, contains L-theanine for its relaxing effects, remains very low in caffeine, and is easy to digest. It is a healthy hot drink for daily consumption. Can you drink hojicha in the evening? Yes, it's even one of its best slots. Its low caffeine content and roasted notes make it an ideal drink for relaxing after dinner. What is the difference between hojicha and genmaicha? Hojicha is a roasted green tea, very dark and low in caffeine. Genmaicha is a green tea mixed with roasted rice, lighter and slightly more caffeinated. Both share roasted notes, but hojicha is more caramelized. What is the difference between hojicha and matcha? Hojicha is a roasted leaf tea that is infused. Matcha is a powder that is consumed entirely. Matcha is much more concentrated in nutrients and caffeine. Hojicha is milder, more accessible, and ideal for the evening. Can hojicha replace coffee? For an evening coffee, yes: its roasted notes are reminiscent of light coffee. For a morning coffee, matcha would be more suitable due to its stable caffeine content. Many people combine the two depending on the time of day. To complement your evening hojicha with stable morning energy, discover the TSUKI premium matcha collection.

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