- Name: Hojicha
- Type: Roasted Japanese green tea
- Origin: Japan
- Base leaf: Sanbancha (third-flush Bancha); mature leaves
- Processing: Steamed → air-dried → roasted
- Roasting method: Traditionally charcoal; now often electric or gas; lower temperature than coffee roasting
- Flavor profile: Smoky-sweet, toasted cinnamon, mellow, naturally sweet
- Aroma compounds: Pyrazines (contribute to roasted aroma)
- Caffeine level: Low (mature leaves and roasting reduce caffeine content)
- Serving/use: Pairs well with meals; suitable for late-night consumption
- Health-related notes: Contains polyphenols; calming; potential antioxidant benefits; may support heart health; may aid digestion; commonly enjoyed after dinner in Japan
Production — Step-by-Step
- Harvest: Bancha leaves, typically Sanbancha (third flush), using mature leaves.
- Steaming: Leaves are steamed to preserve green color and halt oxidation (standard for Japanese green teas).
- Drying: Steamed leaves are air-dried.
- Roasting: Dried leaves are roasted (traditionally over charcoal; modern methods use electric or gas heat at lower temperatures than coffee roasting) to develop toasted, sweet flavors and roasted aroma (pyrazines).
- Cooling and packaging: Leaves are cooled and packed.
Health Benefits — Key Points
- Antioxidants: Roasting may reduce some antioxidants, but polyphenols remain present.
- Caffeine: Lower caffeine content makes it suitable for those seeking green tea benefits without strong stimulation.
- Potential benefits: Calming effects; may support heart health; may aid digestion.
- Cultural note: Frequently consumed after dinner in Japan.
