Hoji-cha Roasted Green Tea

Tea type
Green Tea
Ingredients
Hojicha
Flavors
Burnt, Popcorn, Salty, Seaweed
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by sherapop
Average preparation
190 °F / 87 °C 2 min, 0 sec 10 oz / 295 ml

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From Our Community

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23 Tasting Notes View all

  • “Loose Appearance: large bicolored brown twigs, Aroma when Dry: earthy, twiggy, hints of grass After water is first poured: earthy, roasty, slight twiggy note At end of steep: warm, roasty,...” Read full tasting note
    89
    NatureDancer 189 tasting notes
  • “I noticed that all the postings are about how this tea tastes hot and since it is summer time, I thought I would try this tea chilled. I recently went on a tea shopping spree and wanted to try a...” Read full tasting note
    62
    mad_tea_party 24 tasting notes
  • “Not really worth the effort of brewing, but still not so bad that I finished three small cups. Brewed 4g per 100mL water at 95C for three infusions 30-15-30 sec. Made ten other preparations, but...” Read full tasting note
    31
    ThomasSmith 93 tasting notes
  • “brewed 95degree for 3min, surprised how different reviews this tea has! actually i’m on the side of positives as i love this roasted, ‘salty’ smell, it remains me a flavor of...” Read full tasting note
    76
    jungyeon 20 tasting notes

From Yamamotoyama

Hoji-cha is a roasted green tea. The roasting process alters the leaf color to a reddish brown and reduces the amount of caffeine. The result yields a fresh and smooth tasting tea.

To brew, use 3 grams (approx. 1tbsp) in 200-240ml (approx. 1 cup) at 80°C – 90°C (176°F – 194°F) for 0.5 – 1 min.

About Yamamotoyama View company

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23 Tasting Notes

1733 tasting notes

Like bancha, hoji-cha has a completely different personality and taste from sencha. At one point I was somewhat addicted to this tea, but I have not consumed any in a long time. Happily, in my recently discovered cache, I found a full, hermetically sealed bag of this tea, in addition to the remains of another bag. This tea is roasted (and looks like little pieces of dried wood!), so I decided to brew up the remains since roasted tea generally holds up better over time than unroasted.

The result was good. The liquor is a dark apricot color and the flavor is exactly as I recall hoji-cha having been. I’ll report back once I’ve opened the other bag, which should produce an even better pot.

This tea is very inexpensive (hoji—cha in general, but also this brand in particular), yet the flavor is unique and appealing to me. It’s not that I like everything, mind you. I dislike the taste of barley tea, for example. People who are expecting something along the lines of sencha or another green green tea may be disappointed with this beverage, as it bears little resemblance to anything but itself!

Preparation
175 °F / 79 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML

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1812 tasting notes

Following a cup of black with a cup of green, because variety is awesome!

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67
11 tasting notes

First hojicha and I quite like it. Quite different than green or black tea.

Preparation
190 °F / 87 °C 3 min, 30 sec

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85
27 tasting notes

Nice roasted, smoky flavor. Delicious to warm up with at night since it has little caffeine.

I use near boiling water, for only 30 seconds.

Preparation
200 °F / 93 °C 0 min, 30 sec

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75
214 tasting notes

180 F 2 min; resteep 3 min. Golden infusion, flavors of moss, smoke, touch of caramel. Hoji-cha is traditional Japanese “roasted green tea.” To me, its uniqueness lies precisely in that counterpoint of greenness to toastiness. These tea leaves were harvested in Uji and Shizuoka, Japan.

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75
80 tasting notes

Nice and toasty. Did 2 steeps for 1:30 and 2:00, 1 tsp for a 7oz cup at 180 degrees.

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75
60 tasting notes

Steeped 180 F water for 2 and a half minutes. This is a standard loose leaf Hoji-cha, maybe a little bland. Still enjoyable.

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