Hojicha, the roasted evening tea
Hojicha, a roasted green tea, is distinguished by its reddish-brown color and its mild, low-bitterness, low-caffeine taste. Unlike sencha or matcha, its leaves are roasted rather than steamed, which softens the flavor and allows it to be steeped at higher temperatures without damaging it. A kyusu teapot, with its built-in strainer, is just as well-suited to its roasted leaves as it is to finer teas.
Preparation
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Heat the water
Heat the water to near boiling, around 90-95°C. -
Measure the leaves
Place one teaspoon of hojicha leaves per cup. -
Steep
Let steep for about 30 seconds to 1 minute.
👉 Tip: Hojicha can handle hotter water than other green teas without becoming bitter. -
Serve
Serve hot in the evening; its low caffeine content makes it a soothing tea before bed.
Culture
A recent invention
Hojicha was born in the 1920s in Kyoto, as a way to make the most of leftover tea stems and leaves by roasting them instead of throwing them away.
The Tool
Matte black stainless steel and wood Kyusu
Its built-in strainer is suitable for both the roasted leaves of hojicha and the finer leaves of sencha—one object for multiple teas.
Buy nowFAQ
Does hojicha contain caffeine?
Very little, which makes it a tea suitable for the evening.
Can it be drunk iced?
Yes, steeped and then cooled, it is very enjoyable in the summer.
Suggestions
To be enjoyed in the evening, on its own or with a light dessert.