Difference between Hojicha (ほうじ茶) and Chinese Tea

Difference between Hojicha and Chinese Tea

Hojicha (ほうじ茶) refers to any roasted Japanese green tea, which means there are various types and grades of Hojicha, depending on what tea—or part of tea leaf—was chosen to toast. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, while most Japanese teas are steamed (the most common steamed tea being sencha). The tea is roasted at a high temperature, changing the leaf color tints from green to reddish-brown.

There are a number of differences between Chinese tea and Hojicha tea. Chinese teas are often prepared in such a way that the oxidation process is stopped because the leaves are traditionally heated in woks, while to start making Hojicha, it is typically steamed first to stop the oxidization process and then roasted thereafter. The tea is put into a rotating drum, roasted at approximately 200°C or 392°F, and then cooled. The steaming process lasts for about 15 to 20 seconds and is performed soon, within 12 to 20 hours, after the leaves are picked. Because of this careful preparation, Hojicha has little to no bitterness as well as a reduced caffeine level, making hojicha suitable for consumption in the evening and by those with a slightly sensitive stomach. Hojicha also is often made with Yabukita cultivar which is Japanese whereas Chinese tea uses other types of cultivar, which results in differences, in the end, resulting tea.

Hojicha is a fairly new type of tea while Chinese tea is considered the origin of other teas. Hochija was discovered merely at least on the centuries-long timeline of tea history. It was only developed in the 1920s, in Kyoto, with charcoal as the source of heat using the left tea twigs so that it would not be put to waste.

While Hochija is another type of Japanese green tea, on contrary, it’s impossible to know how many Chinese tea types exist. They are mostly classified by leaf shape type, cultivar, and region. For example, there are different Dragon Well, Silver Needles, and Mao Feng teas, the same as there are numerous Japanese sencha teas.

While both the Chinese tea and the Hochija perform roasting, for example, in one of the most popular types of Chinese tea, which is the roasted oolong tea (note: not all oolong tea are roasted), the difference is that the way hojicha to be made is usually to take a bancha or ordinary green tea and roast or toast it. On the other hand, the way to make roasted oolong tea is to take green tea leaves, crush them very slightly and let them oxidize, then dry them. Upon drying is time for the leaves to be roasted. An extra step of roasting is done in the Chinese roasted tea compared to Hochija. This roasted Chinese tea also undergoes leaf maceration, rolling, and bruising, resulting in a certain degree of oxidation, and in fact, oolong tea is one of the most oxidized Chinese tea, while the leaves are fresh while the Hochija, as emphasized, is steamed to stop the oxidation process.

Here is the green tea we carry that is mentioned in this blog:

• ShizuokaTea.com – Houjicha

Hojicha vs Chinese Tea — Frequently Asked Questions

How is Hojicha processed differently from Chinese tea? What tea plants are used in Hojicha vs Chinese tea? Which is older, Hojicha or Chinese tea? How does Hojicha compare to roasted Chinese oolong tea? Does Hojicha have less caffeine than Chinese tea?

How is Hojicha processed differently from Chinese tea?

Chinese teas are traditionally pan-fired — the leaves are heated in woks to halt oxidation, with the heat providing both the fixing step and an initial level of roasting. Hojicha, in contrast, is first steamed (for 15 to 20 seconds, within 12 to 20 hours of picking) to stop oxidation, then placed in a rotating drum and roasted at approximately 200°C (392°F). The two-step Japanese process — steam then roast — produces a tea with little to no bitterness and a noticeably reduced caffeine level.

What is Hojicha (ほうじ茶)

Read more

What is Sencha and what tea is considered Sencha

Read more

What tea plants are used in Hojicha vs Chinese tea?

Hojicha is most often made from the Yabukita cultivar — the dominant Japanese tea cultivar — using either Bancha, Kukicha, or sometimes Sencha leaves. Chinese tea uses a wide range of cultivars, each tied to its regional growing area. The cultivar choice affects flavor, color, and caffeine before roasting even begins; the further difference in processing then amplifies how distinct the two traditions end up tasting. Hojicha and Chinese teas are essentially different products from genetically related plants.

Kukicha $49.00 /

Yabukita Tea Cultivar (やぶきた)

Read more

Everything You Need to Know About Bancha Tea

Read more

What is Kukicha (茎茶)

Read more

Which is older, Hojicha or Chinese tea?

Chinese tea is widely considered the origin of all tea — the cultivation and drinking of tea began in China thousands of years ago. Hojicha is comparatively recent: it was developed in the 1920s in Kyoto, as a practical way to make use of leftover tea twigs and lower-grade leaves that would otherwise have gone to waste. Roasting transformed those leftover materials into a desirable tea in their own right — which is why Hojicha is now a respected category despite its modest origins.

How does Hojicha compare to roasted Chinese oolong tea?

Both involve roasting, but the steps before roasting differ substantially. To make roasted oolong, fresh tea leaves are crushed slightly, allowed to partially oxidize, then dried, then roasted — this is one of the most complex processing chains in tea, and oolong is among the most oxidized Chinese teas. Hojicha follows a simpler path: steam to stop oxidation entirely, then roast. The result is that oolong develops layered fermentation flavors while Hojicha emphasizes pure toasted character.

Does Hojicha have less caffeine than Chinese tea?

Yes — Hojicha has unusually low caffeine compared to most Chinese teas. The combination of using mature leaves (Bancha) and the high-temperature roasting reduces caffeine to roughly 7.7 mg per cup, compared with 30 to 50 mg in most Chinese green teas and over 95 mg in coffee. This makes Hojicha a popular choice for evening drinking, for children, and for anyone reducing caffeine intake while still wanting the comfort of a warm, full-flavored cup.

What is Hojicha (ほうじ茶)

Read more

Related products

5 reviews

Organic Sencha Kaze

$25.00 /

Organic Sencha (Kaze) is a premium Japanese green tea made from early-spring leaves of a rare small crop in Shizuoka Prefecture. Lightly steamed to preserve freshness, it offers a clear green infusion with a crisp, refreshing flavor.

View Product

Organic Houjicha

Houjicha ほうじ茶(AKA hojicha) is good quality Japanese green tea that is roasted in the final stage of its preparation. In less skilled hands than our artisan supplier, Houjucha often has a burnt odor and taste. However, the brown-colored liquid from the first infusion has a very mild roasted flavor and is exquisite tasting. The gentle natural sweetness and tangy aftertaste are very satisfying.

View Product

Organic Sencha Powder

Consumers of Organic Sencha Powder will be impressed by the lovely light green appearance of the powder itself as well as the liquid. The true green tea taste is equally appealing with its mildness and smoothness. This fine green tea powder is very easy to prepare and is ideal for use at home, work, or while traveling. Organic Sencha Powder has been produced according to the strict guidelines of the JAS (Japan Agricultural Standard) and is certified organic.

View Product