Hojicha green tea



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Green Tea


Hojicha (Roasted Bancha Green Tea)



Oxidation: none

Manufacture: toasted and oven-fired (baked) Sencha stem and leaf


Appearance: flat leaf style, oven-fired (baked) leaf and roasted

Flavor: toasty, sweet flavor

Aroma: Warm, nutty, caramelized scent

Liquor: reddish-straw colored broth


Shizuoka Prefecture, Japan

Use 1.5 Tablespoons (3 grams) per 4 oz of water
Steep 2-3 infusions at 45 seconds each
Water temperature should be 175°F-185°F


Notes on Preparing Japanese Green Tea

Green tea leaf varies more by volume to weight than any other class of tea except white tea. Some green teas are comprised of large leaves, others have small leaves. Some green teas are light and fluffy; others are rolled, twisted and dense. Our recommendation for how much to use for each of our green teas may surprise you with the quantity listed, but they are all measured to deliver delicious taste. Toasted green tea is particularly bulky, so make sure you use plenty of leaf.

Japanese green teas are generally uniform in shape and size.
If you will be re-steeping your Japanese green tea, it is important to use a full measure of leaf when steeping green tea.


Measure the Capacity of your Teapot
Fill your teapot to its functional capacity with water and then measure this volume of water in ounces. Divide this number by 4. Most recommendations for the amount of Japanese green tea to use are based on 4 ounces of water. So, for example, a 24-ounce teapot would require 6 measures of tea to make a full-strength pot of tea.
If you intend to re-steep the leaf, you may want to only prepare half a teapot of tea and then re-steep the leaf.


Tips for Steeping Japanese Green Tea
Keep the leaf in the water for the appropriate amount of time.
Toasted green tea leaves can be ‘in the water’ for many different lengths of time. Try a 2 minute steep, and taste it every 30 seconds after. Some enthusiasts steep this leaf for 20 minutes!

Toasted green tea leaves can be steeped again, usually 2 to 3 times (depending on the initial steep time) at the same or a slightly hotter water temperature than used for the initial steeping.

There are many flavor nuances that can be discovered by adjusting the length of time when steeping green tea.

Try both longer and shorter steeping times and see which you prefer.


Hojicha is made from fresh leaf plucked in the summer, which is called bancha. The leaf is carefully roasted to impart a warm, hearty, caramelized flavor. Hojicha is delicious as a cold weather chill-chaser and is also refreshing as a cool beverage in the hot weather months.

Because of the roasting, the caffeine content within the leaf is reduced and in East Asia folks young and old enjoy this tea beverage morning, noon, and evening. We here at Tea Trekker love it as a minimally-stimulating beverage late in the day.

Note: Hojicha is very bulky, so be sure to use a fairly large volume of leaf so that it can show off its incredible flavor!