If you’ve only just wrapped your head around the matcha craze, bad news: there’s a new kid on the block already.
Meet hojicha, a roasted Japanese green tea which is being hailed as matcha’s ‘toasty cousin’.
Similar to how its vibrant green counterpart slowly became the drink du jour, hojicha is gaining fans around the world thanks to a social media boom – and if it hasn’t reached your local cafe yet, it likely won’t be long.
Unlike matcha, which is made from finely ground young tea leaves, hojicha is created by roasting the stems, stalks and leaves of the tea plant, known to botanists as Camellia sinensis.
Legend has it that the drink was born in Kyoto in the 1920s, when a tea merchant decided to roast leftover leaves over charcoal rather than let them go to waste.
A century later, and it has become one of Japan‘s fastest-growing tea exports.
From specialist cafes to restaurant menus, hojicha is now making its way into the western world as consumers search for the next great wellness drink.
And to help you to get ahead of the trend, we’ve answered the biggest questions about hojicha, from its health benefits and caffeine content to how it compares with matcha, coffee and traditional English breakfast tea – plus how you can try it for yourself.
Hojicha is a roasted Japanese green tea which is being hailed as matcha’s ‘toasty cousin’
Is hojicha healthy?
Hojicha is being hunted down by the health-conscious – and for good reason.
Not only does a standard 250ml cup contain zero calories, it also delivers a host of natural compounds with proven health benefits.
An average serving contains around 8mg of L-theanine, an amino acid that, studies have found, promotes relaxation while also boosting alertness and concentration.
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A typical cup also provides around 30mg to 50mg of catechins – powerful antioxidants that help reduce inflammation and protect heart health.
The roasting process for the drink, which takes place at temperatures above 200C, also creates pyrazines, compounds found in foods such as nuts and seeds that researchers believe delivers calming effects.
Does hojicha contain caffeine?
Many people switch to green tea to avoid the anxious jitters often associated with the higher caffeine content of coffee, matcha, and even traditional English breakfast tea.
For those, the good news is that while hojicha does contain caffeine, it has significantly less than many other popular hot drinks.
A standard 250ml cup of hojicha contains around 7.7 milligrams of caffeine.
Matcha, on the other hand, contains considerably more. Depending on the serving size and quality of the product, a typical cup made with two to four grams of matcha powder contains anywhere from 40mg to 180mg of caffeine.
A 250ml cup of standard, brewed coffee also has around 100mg, while a double shot of espresso can contain up to 150mg.
English breakfast tea contains between 40mg and 70mg of caffeine.
Most adults are advised not to consume more than 400mg of caffeine a day as excessive intake can cause side effects including insomnia, anxiety and heart palpitations. Pregnant women should limit their intake to 200mg a day.
A typical cup of matcha (right) can contain anywhere from 40mg to 180mg of caffeine
How does hojicha taste?
Hojicha may be related to matcha, but when it comes to appearance, the two couldn’t look more different.
Matcha is instantly recognisable for its vivid, bright green colour which gives it a naturally healthy and vibrant look. Hojicha, meanwhile, is more understated, with a reddish-brown hue.
And their flavour profiles are different, too.
While matcha is known for its fresh, grassy earthy taste, hojicha has a smooth, mellow, cosy flavour with roasted, nutty and smoky notes.
Maria Dawson, managing director at Japanese retailer Clearspring, explains: ‘The gentle roasting process gives hojicha its naturally smooth, mellow taste, with warm toasted notes and a comforting smoky aroma.’
How can I have hojicha?
Hojicha is incredibly versatile and can be enjoyed hot or cold, brewed as a tea or whisked into a latte.
It can even be added to drinks and desserts.
If you’re brewing hojicha from loose leaves or tea bags, the process is much like making a cup of English breakfast tea.
Simply pour hot water over the tea and leave it to steep for around one minute before serving.
If using hojicha powder to make a latte, add two teaspoons to a bowl with around 60ml of hot water.
Whisk for around 15 to 20 seconds until a foam forms, then pour over steamed milk for a hot latte or milk and ice for a cold version.
Hojicha powder also works well in baking and desserts. Simply pop it into cake batters, biscuits, ice cream, pancakes or smoothies for a subtle nutty, smoky flavour.
And for smoothies, chuck it in the blender.
Who shouldn’t have hojicha?
While it is safe for most people to enjoy in moderation, hojicha may not be the best choice for everyone.
People with iron deficiency anaemia, heavy menstrual bleeding, or those following a vegetarian or vegan diet should avoid drinking hojicha with meals, as it contains tannins which can reduce the body’s absorption of plant-based iron.
Those who are sensitive to caffeine may also want to limit their intake. Although hojicha contains less caffeine than coffee, English breakfast tea, and matcha, even small amounts can cause side effects.
Anyone taking iron supplements, blood thinners or certain heart or stimulant medications should consult the advice of a professional, as compounds in hojicha may affect how these medicines are absorbed or work.
Pregnant and breastfeeding women can still enjoy hojicha, but it should be included in their overall daily caffeine intake. While it is much lower in caffeine than coffee, matcha or black tea, moderation is still advised.
