Kalpana Kalpana (Editor)


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Type  Green
Temperature  82 °C (180 °F)
Origin  Japan
Time  1 - 3 minutes
Hojicha wwwserendipiteacomgraphics00000001Hojichajpg
Other names  焙じ茶 hōji-cha, pan-fried / oven roasted tea
Quick description  Popular in Japan. Roasted Bancha or Kukicha tea, often used as an after-dinner tea.
Similar  Genmaicha, Sencha, Bancha, Green tea, Gyokuro

Hōjicha (Houjicha) (ほうじ茶) is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.

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Hōjicha is often made from bancha (番茶, "common tea"), tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.

Hojicha Hojicha Yamanien Sencha

Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process. The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make Hōjicha also lowers the amount of caffeine in the tea. Because of its mildness, Hōjicha is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.

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