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Hojicha (roasted green tea)

Drinks & liquids · Teas & infusions

Hojicha (roasted green tea)

Japanese green tea roasted until reddish-brown, with a toasty, low-bitterness flavour for tea and lattes.

Also called: houjicha, hoji-cha, roasted green tea, hojicha leaves, hojicha powder

Around the world: ほうじ茶, hōjicha (ja)

A kind of green tea leaves

1 recipe with it

Photo: FCartegnie, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Green tea leaves and stems (usually bancha or kukicha) roasted over high heat, which turns them brown and gives a nutty, caramel-like flavour. The roasting lowers bitterness and some caffeine compared with ordinary green tea, but it is not caffeine-free. It is sold as loose leaves, bags and fine powder; matcha, by contrast, is unroasted, bright green and ground.

Camellia sinensis (roasted)

How it’s used

  • Brewed with near-boiling water as an everyday tea
  • Powder whisked into milk for hojicha lattes
  • Flavouring ice cream, puddings and cakes
  • Cold-brewed for iced tea

Characteristics

Taste
Toasty, nutty and slightly sweet, with little bitterness.
Aroma
Roasted, like toasted grains or coffee.
Appearance
Reddish-brown leaves and twigs; the brew is amber-brown.
Sold as
dried, powder
Cooking uses
Suitable for boiling
Common in
Japanese

Storage

Cool, dry and dark. Keep sealed in an airtight tin away from light and odours; best within a few months of opening for flavour.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains caffeine, though usually somewhat less than unroasted green tea.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Green tea leaves — Dry-toast leaves in a pan until brown and fragrant for a homemade version.

Related ingredients

Recipes with hojicha (roasted green tea)

More teas & infusions