Hojicha, Japan's everyday warming drink, is made by roasting green tea leaves over charcoal. The brown leaves, unlike other Japanese greens, were first produced by roasting in 1920. The tea leaves are usually brewed the traditional way in a teapot to enjoy this soothing drink with a pleasantly caramelised and roasted flavour.
Like other Japanese green teas, hojicha is rich in catechins and antioxidants. Drinking hojicha is good for digestion, slows down the aging process, helps eliminate toxins, lowers cholesterol and maintains normal blood sugar levels. Its leaves contain easily absorbed vitamin C, beta-carotene, folic acid, potassium, calcium and phosphorus. Its high pyrazine content aids digestion and improves blood circulation.
Like matcha, hojicha powder is ground between granite stones. The resulting tea can be prepared using a traditional bamboo whisk, as with matcha, but a particularly popular option is the hojicha latte. It also goes well with cakes or breakfast.
In Japan, hojicha powder is also used to make excellent ice creams, just like matcha. Try mixing the tea powder with vanilla ice cream — since the caffeine content is minimal, you can enjoy it all day long!
