The benefits of Hojicha tea
The benefits of hojicha tea are particularly notable for people sensitive to caffeine, as it contains very little theine. Created at the beginning of the 20th century in Kyoto, this green tea hojicha was initially an ingenious way to avoid wasting lower quality leaves. Thanks to its richness in antioxidants and fiber, the virtues of hojicha extend fromimprovement of digestion at strengthening of the immune system, including beneficial anti-inflammatory effects against osteoarthritis.
What is hojicha tea?
Japanese hojicha tea is distinguished by its amber color and captivating aroma. Contrary to popular belief, it is not a black tea but a green tea which has undergone special treatment. Discover this ancient drink that is quickly gaining popularity among tea lovers around the world.
Japanese origin and meaning of the name
Hojicha has its roots in Kyoto in the 1920s. Ingenious tea merchants came up with the idea of roasting green tea leaves to create a new variety. The term "hojicha" is composed of two Japanese words: "hoji" meaning "toasted" or "roasted" and "cha" meaning "tea". This innovative method initially made it possible to valorize older leaves or stems (kukicha) which would otherwise have been considered as by-products.
In Japanese culture, this tea occupies a special place, especially during meals and in the evening. Traditionally served to children and the elderly, it is appreciated for its sweetness and its low theine content.
Differences from other green teas
While classic green teas like sencha undergo a steaming process to stop oxidation, hojicha green tea goes through an additional step: roasting at high temperatures (between 160°C and 200°C). This process radically transforms its profile:
- Color: instead of the characteristic green, it takes on a reddish-brown tint
- Aroma: notes of hazelnut, caramel and wood replace the vegetal tones
- Taste: milder and less astringent than other green teas
- Composition: caffeine content reduced by approximately 78% compared to sencha
This chemical transformation also modifies the presence of catechins and tannins, making hojicha less bitter and more accessible to Western palates.
Why it is becoming more and more popular
Hojicha tea is becoming increasingly popular for several reasons. First of all, its low caffeine content makes it an ideal alternative for people sensitive to stimulants or those wishing to benefit from the benefits of hojicha tea in the evening without disturbing their sleep.
Furthermore, its unique taste profile even attracts coffee lovers, thanks to its roasted and caramelized notes. Its versatility in cooking is also remarkable: it is used in pastries, ice creams and even certain savory dishes.
Finally, hojicha appeals to consumers looking for healthy alternatives to sugary drinks. Its easy preparation (it requires less hot water than other green teas) and its ability to be enjoyed hot or cold make it a practical everyday choice.
How is hojicha made?
Making hojicha tea involves a unique process that gives it its distinctive characteristics. Find out how this Japanese green tea is processed to obtain its particular flavor and properties.
The roasting process
First of all, the process that sets hojicha apart from other green teas is its roasting at high temperatures. Traditionally, the leaves are heated to around 200°C for a few minutes, a process reminiscent of coffee. This cooking is generally carried out in a ceramic container called hôroku, although woks or iron vats can also be used depending on the region and the producers.
In traditional methods, the leaves are carefully roasted in specially designed rotating drums. This process releases warm, nutty notes while eliminating the bitterness typical of green teas. After roasting, the leaves take on a color that varies from hazelnut to chocolate brown, radically transforming their appearance.
Types of leaves used: bancha, kukicha, sencha
Furthermore, different types of green teas can serve as a base for hojicha, each bringing subtle nuances to the final product:
- The bancha : regular Japanese tea, considered the most common, produces a hojicha with sweet, earthy flavors
- Kukicha: composed only of roasted tea plant stems and twigs, offers a lighter version
- The sencha : better quality Japanese green tea, reveals slightly more pronounced aromas
Hojicha generally comes from the second tea harvest in October, unlike matcha which comes from the first harvest. In addition, this tea often uses the veins and stems of the tea plant usually discarded during the production of other teas, thus being part of a zero waste approach.
Impact of roasting on composition
Roasting significantly changes the chemical composition of the tea. In fact, this process helps remove the tannins responsible for the bitterness and herbaceous flavor characteristic of green teas. Thus, hojicha develops a very mild taste with notes reminiscent of toasted bread, hazelnuts, coffee or even cocoa.
In addition, this transformation significantly reduces the caffeine content. This reduction is explained not only by the roasting process, but also by the use of more ripe leaves from the fall harvest, which are naturally less rich in caffeine. Therefore, hojicha becomes an ideal option for people sensitive to stimulants.
Despite this high temperature processing, tea retains a significant amount of health-beneficial antioxidants, although its vitamin content (A, C and E) is reduced.
The health benefits of hojicha tea
Beyond its unique flavor, hojicha green tea offers a range of benefits for your health thanks to its particular composition. Here's why this roasted tea deserves a place in your daily routine.
Low caffeine: ideal in the evening
The main advantage of hojicha lies in its very low caffeine content. A standard cup (250 ml) contains only about 7.7 mg of caffeine, compared to 70 to 100 mg for matcha. This particularity is explained by the roasting which breaks down the caffeine at temperatures above 178°C. Furthermore, hojicha comes from the leaves of the October harvest, which are naturally less concentrated in theine. So, you can enjoy it in the evening without fear of impacting your sleep, like our others teas without caffeine.
Digestive and soothing effects
Hojicha is one of the herbal teas and infusions that facilitate digestion. Rich in fiber and free of tannins, it is particularly gentle on the stomach. It effectively relieves digestive disorders such as bloating or stomach acidity. In addition, its richness in L-theanine, a specific amino acid, helps reduce stress and improve mood. This relaxing effect occurs without causing drowsiness.
Rich in antioxidants and polyphenols
Despite roasting, hojicha retains a significant amount of antioxidants. It contains polyphenols, including catechins, as well as vitamins A, C and E. These compounds play an essential role in preventing cellular aging and protecting against oxidative stress.
Metabolism support and weight management
Hojicha tea stimulates metabolism thanks to its catechins. These compounds facilitate the absorption of lipids, limiting their storage in adipose tissues. Thus, fats are more easily burned, which makes hojicha a potential ally for weight management. However, studies on this subject remain limited.
Strengthening the immune system
The antioxidants found in hojicha help strengthen your immune system. The polyphenols it contains have antiviral properties and can help eliminate bacteria. This tea therefore becomes a valuable support during the winter cold season.
Anti-inflammatory and joint effects
Finally, hojicha stands out for its powerful anti-inflammatory properties. A study published in April 2024 in Scientific Reports confirmed its action on joint pain. Rich in pyrazine, it improves blood circulation, directly linked to better joint health. The antioxidants it contains neutralize free radicals that attack cartilage cells in osteoarthritis, helping to prevent premature aging.
Tips for consuming hojicha properly
To fully benefit from the virtues of hojicha tea, preparation and storage play an essential role. Mastering these aspects will allow you to appreciate all the nuances of this Japanese roasted green tea.
Traditional preparation and latte
For the traditional preparation of hojicha tea, the temperature of the water is crucial. Use water between 80°C and 95°C, never boiling, to preserve its delicate aromas. For a standard cup, count around 3 to 5 grams of leaves (a level teaspoon) for 250ml of water. The infusion is quick, between 30 seconds and 3 minutes depending on the desired intensity.
If you have a Japanese kyusu teapot, first pour the water into the cups to measure the quantity and preheat them, then transfer to the teapot with the leaves. Note that you can reinfuse the same leaves up to two times.
Furthermore, hojicha latte has become very popular. To prepare it:
- Dilute 1g of hojicha powder in 70ml of hot water (70-75°C)
- Add 180ml of heated milk (oat milk offers a particularly harmonious combination with the toasted notes of hojicha)
- Sweeten lightly to taste with agave or maple syrup
Conservation to preserve the benefits
To preserve the benefits of hojicha tea, store it in an airtight container, ideally metal or opaque glass. Place it in a cool, dry place, away from direct sunlight and temperature fluctuations. Stored in this way, hojicha tea retains its properties and aromas for 3 to 4 months after opening.
Absolutely avoid humidity which quickly alters the flavors and properties of the leaves.
When and how much to consume
Thanks to its low caffeine content, hojicha tea can be consumed at any time of the day, even in the evening. The recommended dose is between 1 and 5 grams per day (1 to 5 level teaspoons). This quantity allows you to benefit from all the benefits without excess caffeine.
Additionally, unlike some supplements, there is no specific treatment length for hojicha – you can enjoy it all year round.
Use in cooking: desserts and savory dishes
Hojicha, especially in powder form, is magnificent in cooking. On the sweet side, its toasted and woody notes enhance cheesecakes, tiramisus, crème brûlées and cookies. To make a delicious hojicha cheesecake, simply add 20g of powder to your basic preparation.
It also fits with gourmet flavors like peanut butter, caramel or vanilla. In savory preparations, hojicha can enrich soups, sauces and marinades, or perfectly accompany fish and meat dishes thanks to its light and oily grilled profile.