Hojicha
Kyoto, Japan
Roasted until the leaves turn amber. Caramel, coffee, and toast in a cup—perfect for evenings.
The Story
Hojicha was born in Kyoto in the 1920s when a merchant roasted old tea leaves to improve their flavor. The high heat drives off much of the caffeine while creating warming, caramelized notes. Today it's beloved as an evening tea in Japan, gentle enough for children and the elderly.
Flavor Notes
Perfect For
- Evening drinking
- After dinner
- Those avoiding caffeine
- Coffee lovers exploring tea
- Cold weather
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
195-210°F
(95°C)
Amount
1 tablespoon per 8oz
Steep Time
30 seconds to 1 minute
Resteeps
2-3 steeps
Recommended Vessel
Any teapot
Brewing Tips
Unlike other green teas, hojicha loves hot water—it brings out the roasted character. Steep short; over-steeping makes it thin, not stronger. Excellent cold-brewed or as a latte base.