If you are familiar with matcha, you might have also come across its close companion, hojicha, with its warm brown hue and inviting roasted aroma.


What is Matcha?


Before we dive deeper, you might be curious about what makes hojicha so unique. Unlike matcha, which is a finely ground powder made from young green tea leaves, hojicha is a roasted green tea made from both leaves and stems. Its very name tells the story. “Hōji” in Japanese means “to roast” or “to lightly fire,” while “cha” simply means “tea.” Put together, hojicha literally translates to “roasted tea.” The roasting process gives it a warm brown colour, a nutty, toasty aroma, and a smooth flavour that feels gentle and satisfying. With much lower caffeine compared to other green teas, it is often enjoyed in the evening or as a calming alternative to coffee.

Behind the Project


Following our matcha project, we began experimenting with hojicha recipes. This process felt a little easier than matcha development, thanks to our strong relationships with Japanese suppliers who had provided us with matcha. Many of them also offered beautiful hojicha powders, allowing us to save time on sourcing and dive straight into recipe testing.
What surprised us most was how distinct each hojicha sample tasted. The roasting level played a huge role, resulting in a wide range of flavours. One reminded us of coffee, another carried notes of roasted sesame. The diversity was fascinating, and it also made our decision clearer. After narrowing down the samples, we realised that no single powder fully captured what we were looking for. As with matcha, the solution came through blending. By combining two different hojicha powders, we were able to highlight the depth of flavour and achieve the smooth texture we envisioned for our hojicha latte.