Uji Hojicha: The Art of Roasted Green Tea
Among Japan's treasures, Hojicha holds a special place. Originating in Kyoto in the 1920s, it captivates with its roasted aroma and soothing sweetness. Unlike other Japanese green teas, Hojicha is not simply steamed; it is then roasted over a low heat , which transforms its very nature—color, fragrance, and energy.
Origin: Uji, cradle of Japanese refinement
Our Hojicha comes from the Uji region, near Kyoto, the historic heartland of Japanese tea. The plantations there often cultivate the Yabukita variety , the most widespread in Japan due to its aromatic stability and richness in amino acids. This cultivar gives the Hojicha a smooth, vegetal, and harmonious base, which roasting rounds out with woody and slightly caramelized notes.
Under the expert hands of the roasters, the leaves take on a coppery brown hue and release aromas reminiscent of warm wood, roasted hazelnut, and a hint of cocoa . The transformation from green to brown is a metamorphosis: Hojicha becomes a tea of serenity, low in caffeine and highly digestible.
The three faces of Hojicha
1. Hojicha Bancha — The classic and everyday expression
Made from ripe leaves harvested at the end of the season, Bancha Hojicha features large leaves and slender stems, carefully roasted. Its liquor is amber, sweet, and slightly woody. On the palate, it evokes hazelnut and toast , with a dry and refreshing finish.
This is the evening tea in Japan, often served after meals to soothe the body and support digestion .
2. Hojicha Karigane — The delicacy of the stems
Karigane Hojicha (or roasted Kukicha) is made from the stems and veins of high-quality green tea leaves . Lighter in color and more subtle, it offers a mild, slightly sweet aroma with notes of chestnut and woody vanilla .
In the cup, it stands out for its silky texture and almost complete absence of bitterness — perfect for those looking for a mild, refined tea with low caffeine content .
3. Hojicha powder — The modern twist on roasted flavor
Hojicha powder uses the same roasted leaves, then ground into a fine powder, similar to matcha. This contemporary version is ideal for lattes, pastries, smoothies, or ice cream .
Its intense aroma is reminiscent of sweet coffee and brown sugar , while retaining the lightness of green tea. It is highly valued for comforting preparations and creative recipes.
Why Hojicha touches the mind
Lower in caffeine than most green teas, Hojicha promotes relaxation without dulling the mind . It pairs well with meals, study time, or quiet evenings. In Japanese herbalism, it is often described as a tea that warms the stomach and clarifies the mind , balancing inner fire without excess.
Master's Advice
"When the heart is troubled, choose the warmth of Hojicha."
Its scent of wood and earth will teach you patience.
Drink slowly, and listen to the breath of the fire in your cup.
