Houjicha Japan

Hojicha Tea (Shizuoka)

Japanese Green Tea Houjicha Toasted – Caffeine-Free

• Type: toasted Japanese green tea (Hojicha / Houjicha)
• Base: Bancha tea leaves, Kukicha twigs
• Origin: Japan, Shizuoka province
• Harvest: 2025
• Caffeine: absent (removed by toasting)
• Temperature: 85-90 °C
• Available sizes: 50 g, 100 g, 250 g

Hojicha Tea: the toasted Japanese green tea

The Hojicha tea from Terzaluna — also known as Houjicha or the Hojicha — is a toasted Japanese green tea from the Shizuoka province. It is made by toasting Bancha tea leaves, a process that radically transforms the tea's sensory profile: the typical grassy notes of Japanese green tea disappear, replaced by enveloping aromas of toasted hazelnut, caramel, wood, and coffee. A green tea that doesn't seem like a green tea — which is why it always surprises upon tasting.

The the Hojicha is also virtually caffeine-free, making it suitable for everyone: children, the elderly, pregnant women, those sensitive to caffeine, and anyone who wants a tea to enjoy in the evening without worries.

Hojicha: history and origins

The name Hojicha (in Japanese ほうじ茶) comes from hoji (toasted) and cha (tea): literally, toasted tea. Its history has recent origins: we are in Kyoto, around 1920, when a tea merchant, to avoid wasting leftover unsold green tea leaves — Bancha leaves, twigs, stems — decides to toast them at high temperature. The result is pleasantly surprising: Hojicha quickly finds its niche and becomes one of the most beloved teas in Japan.

The toasting is also an excellent way to salvage low-medium grade leaves that have lost their aroma: green tea is extremely delicate and loses fragrance within a few months. Toasting it extends its shelf life and transforms the product into something completely different.

Houjicha Tea: what does it taste like?

The the Houjicha surprises with its sensory profile, very different from that of a traditional green tea. The typical notes are:

• Toasted hazelnut — the most recognizable feature
• Caramel — a warm and enveloping sweetness
• Wood and tree bark — deep woody notes
• Coffee — toasted hints reminiscent of coffee, without the caffeine
• Smoky notes on the finish, delicate and pleasant

The color of the infusion is amber crimson brown, very different from the typical green-yellow of Japanese teas. Bitterness is practically absent: Hojicha is smooth, creamy, almost sweet on the palate. For this reason, Hojicha tea is considered by many a perfect alternative to black tea — or even coffee, for those looking to reduce consumption. It pairs well with soft or semi-aged cheeses, chicken, baked or steamed fish, dried fruits, hazelnut cookies, and spoon desserts.

Properties of Hojicha Tea: Macrobiotic Tradition and Bioactive Compounds

Hojicha tea shares many qualities of the Bancha green tea from which it is derived, with the fundamental advantage of being caffeine-free. In macrobiotic tradition, Hojicha is considered a warming tea (yang): it is recommended on humid and cold days and during periods of greater seasonal fatigue, for its invigorating effect on the spirit. Bancha, on the other hand, is considered refreshing.

The the Hojicha contains:

• Catechins and antioxidants — common to all green teas, subject of numerous studies for their antioxidant action
• L-Theanine — present in lower quantities compared to non-toasted green tea, but still present; it seems to be associated with a sense of calm and mental well-being
• Minerals: potassium, calcium, phosphorus
• Vitamin C, beta-carotene, and folic acid

In macrobiotic tradition, Hojicha is also associated with diuretic and alkalizing qualities, attributed to its very low theine content.

Note: the information provided refers to traditional uses and research on green tea in general. It does not intend to attribute therapeutic or curative properties to the product. Tea is not a medicine.

The Hojicha: theine and caffeine

Hojicha tea contains a very low amount of theine (caffeine), almost zero. The high-temperature roasting causes the caffeine present in the starting Bancha leaves to evaporate, leaving only minimal traces. For this reason, Hojicha tea is considered the most suitable Japanese tea for evening consumption and is traditionally drunk in Japan by children, the elderly, and pregnant women. Those who are sensitive to caffeine and usually cannot drink tea in the afternoon or evening can do so with Hojicha without worries.

Contraindications of Hojicha tea

Hojicha tea does not present significant contraindications for most people, precisely due to the absence of theine. The only warning concerns those with allergies or intolerances to tea leaves (Camellia sinensis). Unlike other green teas, it does not interfere with sleep and does not cause the intestinal disturbances typical of teas with high caffeine content.

Hojicha tea: how to prepare it

Hojicha tea is prepared with a classic hot infusion, but it is also suitable for cold brew and the Japanese kyusu.

Hot infusion (Western method)

• Dosage: 2.5-3 g per 200 ml of water (from 1 g per 100 ml for a lighter infusion)
• Temperature: 85-90 °C
• Infusion time: 2-4 minutes
• Pour hot water over the leaves, infuse, and filter. Hojicha tea can be reused up to 3 infusions.

Infusion with the kyusu (Japanese method)

• 4 g per 150 ml of water at 85-90 °C
• First infusion: 30 seconds
• Second and third infusion: 40-50 seconds
• This method allows for up to 3 infusions from the same leaves, each slightly different.

Cold brew infusion

• 10 g per 1 liter of water at room temperature
• Close the carafe and refrigerate for 4-5 hours
• Filter and leave at room temperature for a few minutes before serving
• Great in summer: refreshing and sweet, with the roasted notes of Hojicha enhanced by the cold.

Koridashi — infusion with ice

• Fill the kyusu with ice cubes
• Add 2 g of Hojicha leaves for a 150 ml kyusu
• Let the ice melt completely
• The result is a very sweet and refreshing infusion, concentrated and aromatic.

In macrobiotics, it is also often boiled for a long time to increase its warming power. In this case, it is recommended to cover the teapot to prevent the loss of minerals through evaporation.

Hojicha Latte and Hojicha Powder

Hojicha latte is one of the most beloved preparations: Hojicha powder (Hojicha powder) is used like matcha to prepare a toasted hot latte — also known as Hojicha cappuccino. Made famous worldwide by Starbucks Hojicha Latte, it is prepared by dissolving the powder in a little hot water and adding hot and frothed plant-based milk (oat, almond, or soy). The result is a creamy, enveloping, caffeine-free beverage — perfect for the evening.

Discover the complete Hojicha Latte recipe on our blog.

Ground Hojicha can also be used in cake and cookie doughs for a delicate roasted flavor, or to flavor creams, panna cotta, and ice creams.

Difference between Hojicha and Kukicha

Many wonder about the difference between Hojicha and Kukicha tea: both are Japanese roasted teas with low caffeine content, but they differ in the part of the plant used. Kukicha comes from the roasting of only twigs, stems, and pruning products. Traditional Hojicha is made from roasting the leaves of Bancha or Sencha.

Our Hojicha Terzaluna is a version that combines the best of both worlds: it contains both roasted Bancha leaves and Kukicha twigs. The result is a more complex sensory profile — the roasted and nutty notes of Hojicha blend with the delicacy and sweeter nuances of Kukicha, for a balanced and aromatic cup.

Try the premium Organic Kukicha Tea on Terzaluna to compare the two profiles.

Difference between Hojicha and Bancha

Bancha Hojicha tea originates from Bancha: Bancha leaves are roasted to produce Hojicha. The main difference is in the flavor — grassy, astringent, and refreshing in Bancha; warm, enveloping, and roasted in Hojicha — and in caffeine content: Bancha contains a small amount, while Hojicha is practically caffeine-free. Discover our Bancha Tea as well.

Hojicha Tea: Where to Buy?

If you're looking to buy Hojicha tea online, Terzaluna offers Hojicha tea in loose leaves and twigs, directly imported from Shizuoka province — one of the most prestigious tea production areas in Japan. We carefully select this tea: roasted Bancha leaves according to the traditional method, with the typical hazelnut color and the enveloping aroma of caramel and roasted wood that has made it famous worldwide.

No added flavors, no additives: just roasted Bancha tea leaves and Kukicha twigs. Available in three sizes, from trial to economy pack.

Sizes and Prices

• 50 g — 5.50 €
• 100 g — 11.50 €
• 250 g — 28.40 € (save 6 € compared to the 50 g pack)

Also, check out our selection of Japanese teas, green teas, and all the loose teas available online.

Ingredients

• Roasted Bancha tea leaves and Kukicha twigs (Camellia sinensis).

Warning

The information provided is for informational and educational purposes only and is not intended to replace medical advice. Hojicha tea is not a drug. Do not exceed the recommended doses. Keep out of reach of children. Consult your doctor in case of medical conditions or ongoing drug therapies.

Scientific Sources and Insights

• Qin, W., & Ketnawa, S. (2025). Exploring the Bioaccessibility of Roasted Japanese Green Tea: Impact of Simulated Gastrointestinal Digestion. Foods, 14(2), 311.
• Goto, I., Saga, S., Ichitani, M., Kimijima, M., & Narisawa, N. (2023). Investigation of Components in Roasted Green Tea That Inhibit Streptococcus mutans Biofilm Formation. Foods, 12(13), 2502.
• Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial Effects of Green Tea — A Review. Journal of the American College of Nutrition, 25(2), 79-99.
• Haskell, C. F., Kennedy, D. O., Milne, A. L., Wesnes, K. A., & Scholey, A. B. (2008). The Effects of L-Theanine, Caffeine and Their Combination on Cognition and Mood. Biological Psychology, 77(2), 113-122.
• Nobre, A. C., Rao, A., & Owen, G. N. (2008). L-Theanine, a Natural Constituent in Tea, and Its Effect on Mental State. A