Bo Hojicha | 棒ほうじ茶

Brewing Instructions

Hot Brew
Tea / Water Ratio: 3g / 100ml
Temperature: 212°F (100°C) boiling
Steeping Time: 1 minute

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What Is Bo Hojicha?

Bo hojicha (棒ほうじ茶) is a type of roasted Japanese tea made from stems rather than leaves. “Bo” (棒) means “stick” or “stem” in Japanese. Tea stems contain different compounds than leaves — they’re naturally sweeter, more aromatic, and lower in caffeine. When roasted, these qualities become even more pronounced, producing a tea with an elegant, floral-sweet fragrance that’s very different from regular leaf hojicha.

Bo Hojicha vs Regular Hojicha

Regular hojicha is made from roasted tea leaves, giving it a bold, toasty character. Bo hojicha uses stems instead, which produce a lighter, sweeter cup with more floral and fruity notes. Think of regular hojicha as warm toast, and bo hojicha as toasted honey — both are comforting, but the stem version has a more refined sweetness.

This particular bo hojicha is made from kenbo (剣棒茶) — “sword stems” — the most tender part of the stem from the first harvest. Only about 500g of kenbo can be extracted from 100kg of raw tea, making it an exceptionally rare ingredient.

Caffeine in Bo Hojicha

Stems contain less caffeine than leaves to begin with, and roasting reduces caffeine further. Bo hojicha is one of the lowest-caffeine Japanese teas available — typically under 20 mg per cup. It’s an ideal evening tea or a gentle option for anyone sensitive to caffeine.

How to Brew Bo Hojicha

Use 4–5 g of stems per 200 ml of boiling water (100°C / 212°F). Steep for 60 seconds. Like other hojichas, bo hojicha responds well to boiling water — the heat draws out its sweet, floral aroma.