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Hojicha (literally “roasted tea”) is made by pan-frying bancha (second-harvest sencha) leaves and twigs over charcoal, which gives an earthy aroma and a toasted nutty flavor similar to that of Genmaicha. Because caffeine is found only in tea leaves, and because the twigs are mixed into the tea itself, Hojicha (and its steamed relative, Kukicha) is notable for its low caffeine content.
With a pleasant smoky fragrance and a unique russet colour, Hojicha is perfect for the tea enthusiast who wants a unique tea experience without the effects of caffeine. Hojicha is especially popular with children, and can be drunk cold or hot..
Ryu Mei’s Hojicha is grown on the fertile slopes of Kyoto, without the use of pesticides and far away from any urbanization. An exotic and organic treat!
Hojicha ほじ茶
Hojicha
Hojicha is a tea made from bancha tea leaves that is very popular for its taste, distinctive color, and low caffeine content. Bancha is a name that refers to leaves from the second Sencha harvest. Hojicha, however, is unique in that, during the harvest, the branches and twigs of the plant are picked and mixed in along with the leaves. The entire batch is then pan-roasted to produce Hojicha (in contrast to Kukicha, which is steamed). The roasting removes most of the caffeine, and gives the tea a pleasant smoky flavor, in addition to a deep russet hue. A favorite among children and the elderly!