What is hojicha?
Hojicha is a Japanese green tea that has been roasted at high temperature, resulting in a low-caffeine brew with a warm, toasted flavour and brown colour.
Roasting transforms Japanese green tea leaves into hojicha, a drink with a distinctly different character from its unroasted counterparts. The roasting process, performed at high temperatures, removes much of the tea's natural caffeine while developing warm, nutty, and subtly caramel-like notes. The resulting liquor is brown rather than green, with a smooth mouthfeel and gentle flavour that appeals to those seeking tea without the jolt of a typical green brew.
Hojicha's low caffeine content makes it suitable for evening consumption or for people sensitive to caffeine. The roasting also reduces astringency, so the tea tastes less grassy and more approachable than unroasted green teas. These qualities have made it popular in cafes across Kuala Lumpur, where it appears in hot form, as an iced tea, or incorporated into lattes and other milk-based drinks. The earthy, toasted character pairs well with both sweet pastries and savoury snacks.
Originally developed in Japan, hojicha has become a staple in tea houses and cafes internationally. Its accessibility and depth of flavour, combined with practical caffeine levels, explain its steady presence on specialty menus.