Hojicha – The Not-So-Green Japanese Green Tea
Hojicha is one of Japan’s most beloved teas, and it is now winning hearts all over the world for its gentle flavor and health benefits. Although technically a green tea, Hojicha is roasted over oak or holly wood, giving it its signature brown color, caramel-like taste, and nutty aroma. That’s why we like to call it the not-so-green green tea.
If you know, you know.
Hojicha Piag Tea – Roasted to Perfection
Ingredients: 100% green tea leaves
Taste: The leaves and stems are roasted using traditional Japanese methods, giving Hojicha its authentic character. The roasting releases warm caramel notes and a subtle nutty fragrance, creating a truly unique taste experience.
Wellness: Perfect for those sensitive to caffeine, and a wonderful choice for evening relaxation. Like all green teas, it is rich in antioxidants, helping the body fight free radicals, supporting the immune and cardiovascular systems, and even assisting in maintaining a healthy weight.
Packaging: Hojicha Piag Tea comes in an elegant tin that will brighten any kitchen. The stunning design is created by illustrator and designer Katarzyna Korzeniowska. Each tin is carefully hand-labeled and hand-packed. Everything we do—we do with love.
Hojicha – Round-the-Clock Pleasure
Did you know that Hojicha green tea is the kind of tea you can drink all day long?
Not only because it’s delicious and unique, but for a very simple reason: it contains much less caffeine than traditional green teas. The roasting process reduces the caffeine content even further, which makes Hojicha the perfect tea to enjoy at any hour of the day—or even in the middle of the night! . So, if you’re a night owl, working late hours, binge-watching your favorite series, or getting lost in a book until sunrise, Hojicha was made for you.
For the Curious Connoisseurs
Hojicha (Houjicha) is a traditional Japanese style of green tea, made by roasting tea leaves—and sometimes stems—after steaming. The Japanese dislike waste. The leaves and stems left over after the harvest of Sencha, Bancha, or Kukicha—often more mature leaves picked in autumn—are steamed to halt oxidation, and then roasted at temperatures as high as 200°C.
During roasting, the leaves undergo caramelization and Maillard reactions, which give them their characteristic brown hue. The resulting infusion offers a smooth, slightly chocolatey, caramel-like taste with a comforting warmth.
Tea Tales – The Legend of Hojicha
The exact origins of Hojicha (焙じ茶, hoji-cha) are unclear, but it is believed to have first appeared in the Kyoto region of Japan in the 17th century. There are a few popular theories:
The Byproduct Theory: Hojicha may have been created from leaves harvested too late in the season to make high-quality Sencha. Roasting helped neutralize bitterness, transforming them into a pleasant, drinkable tea.
The Economy Theory: Another idea suggests that Hojicha was born out of fuel-saving practices. In the 17th century, firewood was expensive, and roasting tea required less fuel than steaming it.
The Legend: According to one tale, a Kyoto farmer accidentally burned his harvest. Distraught, he decided to brew the roasted leaves anyway. To his surprise, the infusion was mild, smooth, and delicious.
The true story of Hojicha may be a mix of these theories and legends—but one thing is certain: Hojicha has become a cherished part of Japanese tea culture, and today we can all share in its warm, roasted charm.
