Hojicha: What is It?

Lately I have been very intrigued by one Japanese green tea in particular, because of its nutty flavor and its possible uses in cooking. I am talking about Hojicha or Houjicha, the basis of the trendy Hojicha Latte.

It will not be new to some because it is among the beverages recommended by macrobiotic cuisine. In fact, the basis of Hojicha can be Bancha but also Sencha, whose leaves are roasted resulting in a completely different product both in color and flavor and aroma.

The best are those from the late summer-autumn harvest.

How to prepare Hojicha

Amount: 4 g per cup (about 230 ml of water)

Temperature: water at 85-90° C

Infusion time: 3 minutes

In Japan and especially in Kyoto, the city where this tea was born and is much loved and popular, a different infusion method is used, the oriental method. Calculate 4 g of leaves per cup. Put them in the teapot and then pour water (about 120 ml per person) over them. Make several short infusions (about 30 seconds) with the same leaves.

In this Japanese video with English subtitles you can see this method well. Among other things, they also give directions on how to prepare Bancha or Genmaicha, two other famous Japanese green teas.

History and flavor

Hojicha tea originated in Kyoto around 1920. The idea is said to have come from a merchant who, no longer able to sell an old Bancha, roasted it to make it into a new tea.

Green tea leaves are roasted at 150 to 200 degrees C and then quickly cooled. This process causes the leaves to turn dark even though they are not oxidized like black teas. Plus it affects the flavor, which is less astringent and sweeter than other green teas, with definite notes of roast, dried fruit and cocoa.

Caution: some hojicha have strong marine hints, an indication, unfortunately, of medium to low quality.

Hojicha: Properties

Roasting allows Hojicha to lose much of its theine content, the source of the bitter taste. This is why it is one of the teas with the lowest theine content. Children, the elderly and convalescent people can drink it.

However, this processing also affects the amount of catechins, which are lower in Hojicha.

Like other Japanese green teas, it contains vitamin C and the amino acid theanine, co-responsible for the umami taste typical of these teas.

Food Pairings and Cooking

In Japan they recommend drinking this tea in combination with fried dishes such as tempura. Also try it with grilled fish, pork dishes, but also in the morning or as a snack with hazelnut cakes, dried fruits that pick up the roasted notes of Hojicha.

Hojicha Powder

In recent years this Japanese tea is also becoming popular worldwide in a powdered version, which is more practical and fun if you want to use it in cooking. Chef Takashi Ochiai in Barcelona uses it, for example, and in Japan it is the special ingredient in tea kit kats, chocolates, and corn flakes. Will hojicha become the new matcha? In my opinion yes, and I explain it here