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The beauty of Japanese culture is the resourcefulness that goes into producing new foods. Being wasteful is not something you’ll likely find in Japan, especially when it comes to the tea industry.

Hojicha tea is a perfect example of this principle. About 100 years ago, one man took the “scraps” of tea plants (stems, leaves, stalks, twigs) to try a new method of processing tea. Instead of steaming and drying the leaves, he roasted the plant scraps over a charcoal fire. The results were aromatically pleasant. However, the taste astonishingly wonderful. This method of roasting tea became known as “Hojicha.” A new tea had been born!

Processing Of Hojicha Tea

Hojicha undergoes different roasts to produce certain flavors. Roasting plays a role in the reduction of caffeine and bitterness that tea generally has. Hojicha is smooth, much less bitter, and lower in caffeine. Harvests of the plant “scraps” occur in May-June.

The Different Roasts Of Hojicha Tea

Each roast has its own flavor and aroma as well as harvest time.

• Classic Roast
  • Harvested in June
  • The original aroma, enjoyed for the past 100 years.
  • Processing: steamed, rolled, dried, roasted
• Dark Roast
  • Harvest in June
  • Aroma: earthy
  • Processing: steamed, rolled, dried, roasted
• Gold Roast
  • Considered the “Cadillac” of Hojicha tea
  • Harvested in May
  • Aroma: smoky
  • Processing: steamed, rolled, dried, roasted
• Powder
  • Used for lattes, teas, and desserts
  • Processing: steamed, rolled, dried, roasted, grounded

What Does Hojicha Taste Taste Like?

The first thing hojicha tea drinkers will tell you is this tea tastes smoky and sweet. Some have even referred to it as the essence of a campfire in a cup of tea. That alone makes this tea worth exploring if you haven’t tried it.

So, does hojicha taste like regular green tea? Green teas often have earthy, grassy, vegetal notes. However, you won’t find this in hojicha. The smoky aroma and flavor punch through fooling your senses because of the expectation of it being a green tea; it’s going to taste like a green tea.

Flavor Profiles Of The Different Roasts

• Classic Roast: smoky, sweet
• Dark Roast: smoky, sweet
• Gold Roast: smoky, umami
• Powder: hints of cocoa, earthy