Hojicha (ほうじ茶)
Roasted green tea, usually made from bancha or sencha leaves and stems, roasted until reddish-brown.
| Water temperature | 90-100 °C |
|---|---|
| Steeping | 30 sec - 1 min |
| Caffeine (relative) | Lower |
| Growing / making | Roasted after processing |
| Taste | Toasty, mellow and low in bitterness |
About Hojicha
Roasting reduces bitterness and gives hojicha its warm aroma. It is the base of the hojicha lattes now spreading through cafes in the UK, US and Australia.
Brewing point
Use water at 90-100 °C and steep for 30 sec - 1 min. Japanese green teas reward a second infusion; shorten the second steep.
Sources: Ministry of Agriculture, Forestry and Fisheries (MAFF) crop statistics; Ministry of Finance trade statistics; Wikipedia (CC BY-SA 4.0); prefectural and municipal official information. Checked 5 November 2026.
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