January 20, 2024 by Margie Navarro

Ingredient Spotlight: Hojicha Tea

The SET Base: Hojicha Powdered Tea

Hojicha (also spelled houjicha) is a distinctive Japanese green tea known for its warm, roasted aroma and reddish-brown color. Unlike most green teas, which are steamed and preserved in their green state, hojicha undergoes an additional roasting process that transforms both its flavor and chemical composition. The result is a smooth, nutty beverage that has approximately 1/3 less caffeine than green tea [1].

The origins of hojicha date back to the 1920s in Kyoto, Japan. Today, hojicha is made from varieties such as bancha, sencha, or kukicha, which are roasted at high temperatures after the standard green tea processing steps. The production of hojicha begins much like other Japanese green teas. Fresh tea leaves are harvested and quickly steamed to prevent oxidation, preserving their natural compounds. The leaves are then rolled and dried. What sets hojicha apart is the final roasting stage. The dried leaves are usually roasted in porcelain pots or specialized roasting machines at temperatures ranging from approximately 150°C to 200°C. During roasting, the leaves change from green to brown, and aromatic compounds develop, producing the tea’s characteristic toasted, caramel-like flavor.

Beyond its pleasant taste, hojicha has long been valued for its potential medicinal and wellness benefits. Hojicha, like green tea, also contains L-theanine, an amino acid associated with relaxation and mental focus. Combined with its relatively low caffeine content, this makes hojicha a popular choice for individuals seeking a calming beverage that can be enjoyed throughout the day. Many people find that it provides a sense of comfort without the stimulating effects commonly associated with other teas or coffee. Traditionally, Japanese households often serve hojicha after meals because it is gentle on the stomach and easy to digest. The tea contains antioxidants known as catechins, although some are reduced during roasting. These compounds may help protect cells from oxidative stress and support overall health.

– Margie Navarro, certified herbalist & acupuncturist

References:

[1] Moldoveanu SC, Oden R. Antioxidant Character and Levels of Polyphenols in Several Tea Samples. ACS Omega. 2021;6(15):9982-9988. Published 2021 Apr 7. doi:10.1021/acsomega.0c05818