Hojicha tea: the Japanese tea that calms body and mind

Hojicha tea is a gem of the Japanese tea world, increasingly valued by those seeking well-being, flavor, and balance. Unlike most green teas, hojicha is gently roasted at around 150ºC. This reduces its caffeine content and gives it its characteristic reddish color, a milder taste, and a subtle smoky note.

Hojicha originated in Kyoto, Japan, in the 1920s, when a merchant decided to roast the leaves and stems of unsold bancha green tea. The result was so aromatic and smooth that it soon became a traditional beverage throughout Japan. Today, it is mainly made from bancha or sencha, always following an artisanal and ecological process.

Properties and benefits of hojicha tea

The roasting process not only transforms the flavor of the tea but also its natural properties:

• Low in caffeine: Hojicha contains much less caffeine than other green teas like sencha or matcha. This makes it ideal for people sensitive to caffeine or for enjoying a cup in the afternoon or evening.
• Rich in antioxidants: The roasting process alters some of the tea’s compounds, reducing certain antioxidants typical of green tea (such as catechins) but increasing other beneficial compounds like roasted polyphenols, which help protect cells from oxidative stress.
• Supports digestion: Roasting reduces the natural acidity of the leaves, making hojicha a very light and digestible tea. Unlike other green teas, which can be astringent or irritating when consumed on an empty stomach, hojicha protects and soothes the digestive system.
• Relaxing effect: While all green teas contain L-theanine, an amino acid that promotes mental relaxation, hojicha combines this property with its warm, roasted aroma, creating an immediate sense of comfort. While matcha or sencha can be more stimulating, hojicha balances body and mind.
• Mineral content: It provides minerals such as magnesium and manganese, which benefit skin health and overall body balance.

Preparation methods

Despite its unique production, hojicha is prepared quite conventionally using a classic teapot or infuser:

1. Heat water to 80–90 °C

2. Use 1 teaspoon (about 2–3 g) of tea

3. Infuse for 1–2 minutes

4. Optional: Re-infuse 2–3 times for a milder flavor

The most traditional and healthiest way to enjoy hojicha is by preparing it with only hot water, which allows you to fully appreciate its roasted aroma. However, this tea is very versatile, so it also lends itself to other formats that allow you to create all kinds of beverages, both for summer and winter.

One of these variations lies in its preparation. Instead of steeping the tea leaves in hot water, you can add hojicha powder directly, which allows you to make the most of its properties and benefits. It can be enjoyed as iced tea on hot days or combined with milk or other plant-based drinks for a creamier touch. That’s why nowadays it’s not uncommon to find popular preparations such as Hojicha Latte or Hojicha Cold Brew. Whatever the form, each person can enjoy this tea to their liking, adapting it to their moment and lifestyle.

In summary

Hojicha tea is a delightful fusion of tradition, health, and natural well-being. Its low caffeine content makes it perfect for those who want to enjoy a moment of calm without disrupting their balance. Its smoky and smooth flavor, along with its relaxing and digestive benefits, make it a must-try for anyone who values ecological practices and inner beauty.