2024 Spring Hojicha

Hojicha, also known as houjicha, or hōjicha, is a unique Japanese green tea. "Hōjicha" directly translates to "roasted tea" - and it stands apart from other Japanese green teas as it is roasted over charcoal to halt oxidation, as compared to the traditional steaming process Japanese green tea is known for.

The result, is a deep golden-brown tea, with strong aromatics of toasted malt and nuts. Best brewed strong, the liquor is a deep brown, and comes forward with toasty, warm, nutty body with a sweet, bitterless finish.

The process of roasting tea over charcoal is known to reduce the amount of caffeine in the finished tea (quite literally, by evaporation). Hojicha, specifically, is known to have lower caffeine than most other Japanese green teas, and is traditionally a drink enjoyed in Japan in the evening.

Characteristic Tasting Notes:

Toasty, nutty body with sweet, earthy finish

Brewing Instructions:

Water Temp: 212F

Amount: 5-8g tea, 140-200ml vessel

Steeping Time: 

1st Infusion: 4-6 seconds.

2nd Infusion: 6-8 seconds.

3rd Infusion: 10-12 seconds.

4th Infusion:  16+ seconds.

Western Brewing Method:

Use 5g of tea for every 0.5 liters of water. Fill teapot or brewing device with water that's around 150F and steep for 3-4 minutes. Strain, and enjoy!

Cold Brew Instructions:

Hojicha is an excellent treat cold brewed!

Cold Brew: Use 8 g of tea for every 0.5 liters (~2 cups) of water. Add tea directly to chilled or room temperature water, seal container/brewing device, and put into the refrigerator. Wait approximately 18-24 hours, strain, and enjoy!