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Japan has many different kinds of tasty green teas, like high-end gyokuro and world-famous matcha! Tea has been a cultural staple for centuries, and new brewing methods are still being developed – and maybe the next star tea is just around the corner, but for now, Hojicha has been dominating tea trends globally! Hojicha is one of the newer types of ocha. So what exactly is Hojicha? Hojicha is a type of roasted green tea that has a sweet, smoky flavour, a red-brown colour (like autumn), and an earthy smell. It offers a lot of health benefits and not too much caffeine, so it's a wonderful drink to have at any time of day. Want to know more? Our full guide to hojicha tea is below!
Hojicha and its origins
According to the story, a smart tea merchant in Japan in the 1920s tried to use the tea leaves and stems that were left over after processing. The merchant made a new kind of tea called Hojicha by roasting these leftovers over charcoal. Hojicha is popular not just in Japan, but also in other parts of the world. You can drink Hojicha by itself, but it is also often used to make milk tea and tea lattes.
Hojicha vs Matcha – which is the better brew?
- Colour and aromas: The colour is the main thing that sets Sencha and Matcha apart. Matcha is a bright green colour, and both are Japanese green teas. The colour of matcha gets less bright as the grade goes lower. Hojicha, on the other hand, is more reddish-brown. The colour will change depending on whether it came from Sencha, Bancha, or Kukicha green tea. When you smell matcha, it will smell more like plants. When you smell Hojicha, it will smell more like roasted green tea and have an earthy umami smell. Hojicha tastes sweeter and even smoky, while matcha tastes very bitter.
- Caffeine content: Hojicha has a lot less caffeine than matcha. Hojicha contains 0.13 g of caffeine per 100 g, while matcha contains over 3.2 g before being dried; the tea leaves used for hojicha are steamed to make that perfect cuppa! To make matcha, the dried leaves are ground into a very fine powder. Hojicha can also be ground into a fine powder; however, it is best consumed in the loose-leaf form.
- Taste: Hojicha has a mellow and less astringent taste that sets it apart from other green teas. It has a hint of smokiness and a hint of sweetness, which makes it a good, beneficial choice for people who think other green teas are too bitter or grassy. Its mild taste is also attractive to people who don't usually like green tea or matcha, which makes it even more appealing.
Hojicha has a lot of health benefits, even though it has less caffeine than other teas. It is known to help people relax and lower their stress levels, which is good for both mental and physical health.
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Okay, so how should I make my own Hojicha cuppa?
Hojicha is usually made from roasted tea leaves, stems, and twigs. You can drink this traditional, loose-leaf tea on its own as a cosy alternative to blended teas with more caffeine. You can also get Hojicha in powder form. Hojicha powder is made from ground loose-leaf Hojicha, just like matcha powder is made from finely ground shade-grown Japanese tea leaves. You can use this powder to make lattes or add it to baked goods. You can also sweeten your Hojicha powder with cane sugar, so all you have to do is mix it with milk to make the perfect cosy treat.
Hojicha is a unique and delicious Japanese green tea that is ideal for both tea lovers and people who are new to it. It stands out because of its smoky taste and calming smell. Its unique roasting method gives it a mild flavour and lowers its caffeine content, which makes it work better with a wider range of foods. People don't just drink hojicha; it's also used in many different foods, which affects modern cooking trends. The fact that this tea has less caffeine and more antioxidants makes it calming and good for your health, which makes it a great addition to any tea lover's collection.
Our final verdict
Okay —don't throw away your matcha yet! We love our matcha lattes and steaming cups, but you cannot ignore the rising trend of Hojicha! You can see how versatile Hojicha is in both its old and new uses! People like to drink it hot, when its rich, toasty flavours come out, and cold, when it's refreshing. Hojicha isn't just for drinking; it also flavours lattes, ice cream, and baked goods. In Japan, Hojicha has become very popular lately, dominating both cafes and fine dining restaurants! Many foods and drinks now have the Hojicha flavour, along with Matcha, which has also become a popular choice. This trend shows that Hojicha is becoming more popular in modern cooking—and it might just be the new hot (or cold!) brew that will dominate your morning sips in the days to come!