Charcoal-fired Hojicha | 炭火炒りほうじ茶
Price range: $10.00 through $23.00
The Classic. Perfected.
In Japan, hojicha is the most casual, everyday tea there is. Low in caffeine, easy to brew with boiling water, enjoyed by everyone — young and old alike. It’s the tea often served at the very end of a meal, that quiet moment of comfort after good food and good company. Nothing special, nothing complicated — and that’s exactly why people reach for it.
We wanted to bring that feeling to Canada. So we tasted sample after sample, looking for a hojicha that simply tasted right — honest, standard, the kind of flavour that needs no explanation. This was the one. Beautifully balanced, clean, with no rough edges. Roasty and warm, but gently so. It happened to be charcoal-roasted, crafted by a tea master using an ideal blend of leaves. The smokiness is there, but it doesn’t shout. The finish is light and clean — a cup that fits anywhere, anytime.
This classic flavour is the foundation of our hojicha lineup. From here, the journey opens up. For something light and easy in a different way, try our Aged Bo Hojicha (3yr). For a richer mouthfeel with lingering sweetness, explore our Hojicha Zairai or Bo Hojicha. For something more aromatic, try our Bo Hojicha or Hand Roasted Bo Hojicha.
Tea Profile
Flavour: Roasty, Mellow, Comforting, Clean Finish
Type: Tea Master’s Blend / Multi-cultivar
Cultivar 1: Yabukita (Shizuoka) やぶきた — primary base
Cultivar 2: Various cultivars and regions (mainly Kagoshima)
Roasting: Charcoal-fired
The primary base is always Yabukita from Shizuoka, but the tea master’s focus is on achieving the ideal flavour. Depending on harvest and supply conditions, high-quality leaves from other cultivars and regions — mainly Kagoshima — may be blended to ensure consistent taste and quality.
Sourced through a tea refiner in Shizuoka
Brewing Instructions
Hot Brew
Tea / Water Ratio: 3g / 100ml
Temperature: 212°F (100°C) boiling
Steeping Time: 1 minute
Learn More
What Is Hojicha?
Hojicha (ほうじ茶) is a Japanese green tea that has been roasted after processing, giving it a warm brown colour and a distinctive toasty, caramel-like aroma. Unlike other Japanese green teas, hojicha has very low bitterness and astringency. It’s one of Japan’s most beloved everyday teas — comforting, approachable, and naturally low in caffeine.
What Makes Charcoal-Fired Hojicha Special?
Most commercial hojicha is roasted in large drum machines. Charcoal-fired hojicha is roasted the traditional way — over real charcoal. This method gives the tea a deeper, more layered roast flavour with subtle smoky undertones that machine roasting can’t replicate. The process requires skill and constant attention, as the heat from charcoal is less predictable than an electric roaster.
The result is a richer, more aromatic cup — one that fills the room with its fragrance the moment you open the bag.
Hojicha Caffeine Content
Hojicha contains less caffeine than most Japanese green teas because the roasting process reduces caffeine content. A typical cup of hojicha has roughly 15–30 mg of caffeine — significantly less than sencha (30–50 mg) and much less than coffee (80–100 mg). This makes hojicha a popular choice for evening drinking and for children in Japan.
How to Brew Hojicha
Hojicha is one of the easiest Japanese teas to brew. Use 4–5 g of tea per 200 ml of boiling water (100°C / 212°F). Steep for 60 seconds. Unlike sencha, hojicha welcomes boiling water — the high heat brings out its roasted aroma.
Charcoal-fired Hojicha | 炭火炒りほうじ茶
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