Japan’s Hojicha Today
Hojicha is a roasted Japanese tea celebrated for its warm, toasty aroma and gentle flavor. It is a staple you can find almost anywhere in Japan, and recently, it has also become popular in forms like hojicha lattes in cafés and desserts. However, many people are unaware that the Hayashiya family played a significant role in its early development.
The Birth of Hojicha
In 1902, the third-generation Shinbei Hayashiya noticed that the stems from sencha production were being discarded. He decided to roast these overlooked parts, creating a more affordable and aromatic tea known as “Bo-cha.” This roasted stem tea gained rapid popularity, especially in the Hokuriku region. By sharing its roasting process with local tea associations, Shinbei Hayashiya introduced hojicha’s gently sweet, roasted taste to a wider audience.
His innovative approach to reusing tea stems also aligns with today’s ideas about sustainability.
Why Hojicha is So Appealing
- Budget Friendly Hojicha traditionally uses parts of the tea plant that were once discarded, making it a more affordable option without compromising on flavor.
- Easy to Brew Simply pour boiling water over the leaves or stems. Since hojicha has minimal bitterness, there is no need to worry about precise water temperatures.
- Relatively Low in Caffeine Compared to other green teas, hojicha has less caffeine, so it can be enjoyed at any time of day.
- Gentle on the Palate The roasting process reduces astringency, resulting in a smooth, lightly sweet taste that pairs well with sweet or savory foods.
- Delightful Aroma Many appreciate hojicha for its subtle, comforting roasted fragrance, offering a pleasant alternative if other green teas seem too grassy or strong.
Hojicha Ukon
Hayashiya continues this tradition, offering a variety of hojicha options. One highlight is “Ukon,” made by lightly roasting the stems of Uji sencha. This method creates a gentle yet richly nuanced flavor, bringing out the tea’s natural sweetness and smooth finish. It is nothing like the everyday hojicha you might be used to. Instead, it reaches a truly luxurious level of taste.
If you want to experience authentic hojicha at its finest, we highly recommend trying “Ukon”
