Houjicha roasted green tea



  • Houjicha roasted green tea
  • Houjicha roasted green tea

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This premium Hojicha is made by roasting leaves at high heat. It contains relatively little caffeine and tannin. It features a fragrant aroma and light taste. 

50g vacuum packed for freshness

Product of Japan

About Houjicha (wiki entry)

Houjicha is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot overcharcoal; Japanese tea is usually steamed. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.

Hōjicha is often made from bancha ("common tea"), tea from the last harvest of the season, however other varieties of Hōjicha also exist, including a variety made from sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.

Hōjicha infusions have a light- to reddish-brown appearance, and are less astringent due to losing catechins during the high temperature roasting process. The roasted flavours are extracted and predominate this blend: the roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. The roasting process used to make Hōjichalowers the amount of caffeine in the tea. Because of its mildness, Hōjichais a popular tea to serve during the meal or after the evening meal before going to sleep and even preferred for children and elderly.


How to brew Bancha, Hojicha & Genmaicha


Place the tea leaves into the tea pot. About 15g for 5 cups. Pour the proper quantity of boiling water (130ml per cup) and leave it steeping for about 30 sec.Be sure to use boiling water.
Pour alternately to ensure the amount and density is even for all cups. Also make sure there is no tea left in the tea pot.    




  • Perfect brewing temperature: 80-100 ℃
  • For the second brewing: Use hotter water and steep shorter than the first brewing.
  • For another brewing: The active ingredient of tea is almost extracted by the second brewing. Replace the new tea leaves for the another brewing.


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