Once a niche novelty, matcha has officially gone mainstream. And with beverage enthusiasts always ready for the next big thing, a new Japanese favorite is poised to take center stage: Hojicha.
This special type of Japanese roasted green tea is known for its toasty and nutty flavor, making it the perfect drink to sip on in the fall. The name itself, which means “lightly roasted tea” in Japanese, is still unfamiliar to many — but some say this tea may quickly gain steam as a go-to autumn drink. Here’s what to know about hojicha and how you can try it.
What is Hojicha?
“Hojicha is a Japanese roasted green tea, characterized by its nutty flavor. It’s made by roasting green tea leaves at a high heat, which leads to a deeper color and more layered complexity of flavors than matcha. It was initially developed as a way to reduce waste, as tea merchants began using twigs and leaves and roasting them to create this now beloved drink,” says Chef Ryouta Hirako, founder of I’m donut ? in Times Square, NYC.
While both are types of green tea, hojicha and matcha are not the same. Hojicha is made by roasting green tea leaves, stalks, and stems into a reddish-brown powder. On the other hand, matcha is an unroasted form of green tea made from young tea leaves that are stone-ground into a loose, green powder.
Chef Ryouta describes hojicha as offering the best of both worlds: “While it resembles matcha in its consistency, some perceive the dark color as similar to coffee. But its low caffeine content makes it a gentle alternative.”
Why it’s trending now
“Now that matcha has become incredibly popular stateside, people might be looking for something new. Hojicha is particularly exciting because of its smoky and rich flavor,” he shares.
While Hojicha is still considered rare on NYC cafe menus and menus throughout the US, many believe this beverage trend will quickly take off.
Not only is this drink gaining popularity for its uniquely warm and tasty flavors, but its low caffeine content also makes it a suitable, lower caffeine alternative to coffee. As today’s consumers pay more attention to health-focused beverages, Hojicha could also gain steam due to its high antioxidant content.
How to try it
Many trend-forward cafes like I’m Donut ? are experimenting with menu items that contain hojicha this fall. Here, guests can order hojicha in its purest form, served hot or iced, and crafted with a blend of premium tea leaves from Uji, Japan. Guests can enjoy it either brewed in hot water or whisked into milk of their choice.
“These traditional preparations pair perfectly with the shop’s signature nama donuts, known for their light, melt-in-your-mouth texture,” says Chef Ryouta.
Other coffee shops, such as Coffee Project NY, have introduced hojicha to menus in a fun, seasonal form, such as in the seasonal Maple Hojicha Latte. The limited-time drink balances the tea’s toasty, nutty flavor with classic autumnal sweetness, a cozy counterpart to their lineup of inventive beverages like the Deconstructed Latte or Kickass London Fog.
If you’re not able to find a spot in your area serving hojicha just yet, turn to social media for guidance on how to make this toasty tea for fall at home. Many TikTok recipes demonstrate how to make a hojicha latte at home in just a few simple steps.
