Hojicha     

A type of green tea, hojicha differs from other Japanese teas by being roasted in its production. Unlike other green teas, hojicha is roasted over charcoal in a porcelain container.

Because of the production process and high treatment temperature, hojicha leaves have a noticeable “roasted” appearance, ranging in color from a toasty green to more burnt orange and brown. This gives hojicha tea itself a distinct red-ish tint, despite being green tea.

The roasting process doesn’t just impact the color of the tea and appearance of the leaves — it also makes a huge difference in the flavor of the tea itself. While many other types of tea have varying levels of astringency, hojicha’s roasting reduces that bitterness and has a caramelizing effect, giving it a sweeter, nuttier profile similar to what happens when you roast whole spices, bones, or turn bread into toast.

This also distinguishes hojicha from other green teas which tend to have more vegetal, floral qualities as opposed to the caramel flavors of hojicha, and lowers the caffeine content.

At Uwajimaya, we carry hojicha in our grocery department along with many other green, black, and herbal teas!