G-JP-026

Hojicha

ほうじ茶

Roasted green, from Kyoto, Japan.

Green tea

Hojicha is strongest on toasty, smoothness and aroma intensity. Typical tasting words: toasted grain, roasted barley, toast crust, caramel, bark. Invented in Kyoto in the 1920s by tea merchants roasting surplus bancha over charcoal to revive unsold stock. Popular across Japanese households and dining establishments as a soothing, low-caffeine tea suitable for children and evening consumption.

Also known as Houjicha and Roasted Green Tea.

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The profile

Taste, 0 to 5

sweetness3bitterness1astringency1umami1brightness1body3smoothness4aroma intensity4finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty3toasty5malty2honey1spicy0woody2earthy1smoky1creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: Kyoto, Japan
Plant: Camellia sinensis var. sinensis
Harvest: summer or autumn, late harvest
Elevation: low
Oxidation: 0 to 3%
Roast: medium
Leaf: broken
Price band: budget
Availability: everywhere
Ageing: a little
Forgiving to brew: 5 of 5
L-theanine: low

Made by: steaming, then rolling, then drying, then high-heat roasting.

Caffeine

A cup of Hojicha carries a typical estimate of 18 mg of caffeine, within a range of 10 to 25 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	90 to 100 °C	60 s, 60 s, 90 s
Cold brew, 250 ml	3 g	Fridge	4 to 8 hours

Up to 3 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
night
evening
after_dinner
relaxing
cold_weather

Pairs with pastry, dessert and fried_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.