The Happy Accident Behind Hojicha

Most green tea tastes fresh and grassy. Hojicha tastes like toasted grain, caramel, and a crackling fire — and it exists because of a smart idea in 1920s Kyoto.

A tea born from leftovers

As the story goes, around 1920 a Kyoto tea merchant found himself with bancha — an everyday, lower-grade green tea — that wasn't selling. Instead of throwing it out, he roasted it over charcoal in a porcelain pot. The heat turned the leaves reddish-brown and completely changed the flavor: the grassy edge disappeared, and a warm, toasty sweetness took its place. (Wikipedia, BBC Bitesize)

Why roasting changes everything

Roasting mellows green tea's sharpness and brings out toasted cereal notes with a gentle, savory umami finish. It also leaves Hojicha naturally lower in caffeine than matcha, which is why many people in Japan drink it in the afternoon and evening.

How we sell it

BluBrewCo Hojicha is stone-milled into a fine powder, so there's no steeping or straining — it whisks right into water or milk.

Make a cup

• Hojicha tea: whisk about 1 tsp powder into 2 oz hot water (about 180°F) until smooth, then add 6 oz more hot water.
• Hojicha latte: same start, then top with 6 oz steamed milk and a little honey.

If you love the cozy side of tea, Hojicha might become your new afternoon ritual. Shop Hojicha → — new customers save 10% with code BREW10.

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