Roasted hojicha tea rivals matcha as a rising global wellness trend.

As the matcha craze continues to dominate the wellness scene, a new contender is rapidly gaining traction: hojicha. Often described as matcha's "toasty cousin," this roasted Japanese green tea is capturing the attention of consumers worldwide, driven largely by a surge in social media visibility. While matcha made from finely ground young leaves has become a staple in cafes globally, hojicha is poised to follow a similar trajectory, with experts suggesting it will soon be available at most local establishments.

The origins of hojicha trace back to Kyoto in the 1920s. Legend recounts that a tea merchant, seeking to prevent waste, decided to roast leftover tea stems, stalks, and leaves over charcoal rather than discarding them. Today, these remnants, botanically classified as *Camellia sinensis*, have evolved into one of Japan's fastest-growing tea exports. The beverage has successfully transitioned from specialist outlets to mainstream restaurant menus, appealing to Western audiences searching for the next health-focused drink.

For health-conscious consumers, hojicha offers compelling nutritional advantages. A standard 250ml serving is calorie-free and rich in beneficial compounds. It typically contains approximately 8mg of L-theanine, an amino acid linked to promoting relaxation while simultaneously enhancing alertness and concentration. Furthermore, a typical cup delivers between 30mg and 50mg of catechins, potent antioxidants that aid in reducing inflammation and supporting heart health. The roasting process, conducted at temperatures exceeding 200C, also generates pyrazines—compounds found in nuts and seeds that are believed to provide calming effects.

One of the primary drivers for switching to green tea is the desire to avoid the jittery side effects associated with higher caffeine levels found in coffee, matcha, and traditional English breakfast tea. Hojicha addresses this concern effectively; while it does contain caffeine, the amount is significantly lower than in other popular hot beverages. A 250ml cup of hojicha contains roughly 7.7mg of caffeine. In stark contrast, a standard cup of brewed coffee holds about 100mg, a double shot of espresso can reach up to 150mg, and matcha ranges from 40mg to 180mg depending on the serving size and quality. Traditional English breakfast tea sits in the middle, containing between 40mg and 70mg. Health guidelines generally advise adults to limit daily caffeine intake to 400mg to avoid issues like insomnia, anxiety, and heart palpitations, while pregnant women are recommended to cap their intake at 200mg.

Visually, hojicha presents a world away from its vibrant green counterpart. While matcha is instantly recognizable for its bright, natural hue, the roasting process gives hojicha a distinct, lighter appearance that reflects its unique preparation method. As these facts become widely known, the beverage is expected to move beyond niche cafes and become a household name in the wellness market.

In contrast to its vibrant counterpart, hojicha presents a more subdued profile characterized by a distinct reddish-brown color. Beyond the visual difference, the flavor experiences of these two teas are fundamentally distinct as well. Matcha is celebrated for its fresh, grassy, and earthy taste, whereas hojicha offers a smooth, mellow, and cozy experience. This unique brew delivers warm roasted, nutty, and smoky notes that create a comforting sensation.

Maria Dawson, the managing director at Japanese retailer Clearspring, elaborates on the sensory experience behind the cup. She notes that the gentle roasting process is responsible for the tea's naturally smooth and mellow character. According to Dawson, this method infuses the beverage with warm toasted notes and a comforting smoky aroma that defines its identity.

Consumers seeking to incorporate this tea into their routine will find it incredibly versatile for various preparation methods. It can be enjoyed hot or cold, brewed simply as a tea, or whisked into a frothy latte. The beverage is also suitable for inclusion in a wide range of drinks and desserts. For those using loose leaves or tea bags, the brewing process resembles making a standard English breakfast tea. One simply pours hot water over the leaves and allows them to steep for approximately one minute before serving.

If preparing a latte with hojicha powder, the process requires a bit more technique. Add two teaspoons of the powder to a bowl containing about 60ml of hot water. Whisk the mixture for roughly 15 to 20 seconds until foam forms, then pour it over steamed milk for a hot drink or combine it with milk and ice for a cold version. The powder also excels in baking applications, enhancing cake batters, biscuits, ice cream, pancakes, and smoothies with a subtle nutty, smoky flavor. For smoothies, users can simply add the powder directly to the blender.

Despite its broad appeal, not everyone should consume hojicha without consideration. While safe for most people in moderation, specific groups may need to avoid it or exercise caution. Individuals suffering from iron deficiency anaemia, heavy menstrual bleeding, or those following vegetarian and vegan diets should avoid drinking it with meals. This is because the tea contains tannins that can significantly reduce the body's absorption of plant-based iron.

Those sensitive to caffeine should also limit their intake, even though hojicha contains less caffeine than coffee, English breakfast tea, or matcha. Even small amounts can trigger side effects in sensitive individuals. Anyone taking iron supplements, blood thinners, or specific heart and stimulant medications should consult a professional. Compounds within the tea may interfere with how these medicines are absorbed or how they function in the body.

Pregnant and breastfeeding women can still enjoy the beverage, but they must account for it within their overall daily caffeine intake. Although the caffeine levels are much lower than those found in coffee, matcha, or black tea, moderation remains advised.