Hojicha: caffeine, brewing and taste

The producer Yamamotoyama lists about 20 mg of caffeine per 100 ml, the same as sencha.

At a glance

Type	Roasted Japanese green tea
Caffeine	about 20 mg / 100 ml (producer data)
Water temperature	see packaging
Steeping time	see packaging

Caffeine

For comparison, on the same page: black tea about 30 mg, matcha about 60 mg, bancha and genmaicha 10 mg each. The producer explains that some caffeine evaporates during roasting and that the raw material is often later-picked leaves, from which caffeine dissolves less. This is one producer's data, not an independent measurement.

How it is made

Hojicha is made by roasting green tea, usually sencha or bancha, over high heat until it turns brown. The source gives no specific roasting temperature.

Taste

The source gives no specific taste description.

How to brew

We found no exact brewing temperature or time in the sources, so follow the packaging.

Brewing timer →

Frequently asked questions

How much caffeine is in hojicha?

The producer Yamamotoyama lists about 20 mg of caffeine per 100 ml, the same as sencha.

How do you brew hojicha?

We found no exact brewing temperature or time in the sources, so follow the packaging.

Does hojicha have less caffeine than other green tea?

By the producer's figures hojicha and sencha both have about 20 mg per 100 ml, so the difference is small. The producer says deep-roasted hojicha may have even less. No independent source has checked these figures.