What Is Houjicha? Japan's Roasted Green Tea Explained

Matcha and sencha may be the first teas that come to mind when you think of Japan, but there’s another cup worth getting to know: houjicha. Here’s everything you need to know about this much-loved Japanese tea.

What is houjicha?

Houjicha (ほうじ茶) is a Japanese roasted green tea. Its name comes from houji, meaning roasted, and cha, meaning tea, and it is pronounced roughly “hoh-jee-cha.” It is thought to originate in Kyoto, where it was accidentally discovered by a tea merchant who roasted leftover tea leaves rather than letting them go to waste.

How houjicha is made: The roasting process

Houjicha typically undergoes high-temperature roasting after the initial green tea processing, often at around 160–200°C. The heat triggers Maillard reactions, similar to those behind the aromas of toasted bread and roasted coffee. This transforms the leaves from green to reddish-brown and replaces fresh, vegetal notes with houjicha’s characteristic mellow, toasty aroma.

Houjicha is often made from later-harvest bancha, sencha, or kukicha (tea stems), each variation offering a distinctive taste. IKKYU’s houjicha selection stands out because some of them also use typical Kyushu tea specialties such as kamairicha. IKKYU’s houjicha selection brings maple sap, toasted hazelnut, and light caramel notes to the cup.

What does houjicha taste like?

Japanese houjicha is known for being toasty, nutty, mellow, and gently sweet, often with caramel, woody, or chocolate-like undertones. Roasting also reduces some of the catechins associated with green tea's bitterness and astringency, helping create its smooth character.

That makes houjicha an approachable choice if you find the grassy character of some green teas a little intense.

Houjicha and caffeine: How much is in a cup?

Houjicha generally contains 7–8 mg per serving, which is less caffeine than sencha (30 to 50 mg) or matcha (35–70 mg), but there isn’t one caffeine figure that applies to every cup. The amount varies according to the material used (mature leaves and stems tend to contain less caffeine than young leaves) as well as serving size and brewing method.

Houjicha from Kyushu: What makes it distinctive?

Kyushu and its tea-growing regions are known for kamairicha, a rare pan-fired Japanese green tea. Compared to the typical houjicha made in Kyoto, Kyushu producers can draw on their distinctive regional tea traditions and raw materials to create different expressions of this roasted favorite. 

For a taste of this regional craftsmanship, discover NAZUNA houjicha, an organic Miyazaki tea made from roasted kamairicha stalks. Or, explore IKKYU’s houjicha collection to discover more distinctive expressions of this roasted green tea.

How to brew houjicha

Houjicha is refreshingly straightforward to prepare:

  1. Use around 5–6g per 200ml of water
  2. Heat water to around 80–90°C 
  3. Steep for 30–60 seconds

Learn how to cold brew Japanese green tea for cooler alternatives perfect for warmer days.

FAQs

Houjicha is Japanese green tea that has been roasted.

Houjicha is pronounced approximately “hoh-jee-cha.” 

Expect a mellow, roasted profile with flavors that can range from toasted nuts and caramel to wood or chocolate. The exact tasting notes depend on the tea and roasting style.

The key difference is roasting. This additional heat treatment transforms the fresh vegetal profile associated with many green teas into warmer, sweeter, and more roasted flavors. It is brewed at higher temperatures than other kinds of green tea, which turn bitter with high temperatures.

No. Bancha is a type of Japanese green tea, while houjicha describes roasted green tea. Bancha is commonly used to make houjicha, but houjicha can also be produced from sencha, kamairicha, stems, and other green tea materials.

Yes. Houjicha contains caffeine, although it generally has less than many other Japanese green teas.

Houjicha isn't a sleep aid, but its relatively low caffeine content can make it a better evening option than higher-caffeine teas for some people. If you're particularly caffeine-sensitive, remember that it isn't caffeine-free.

Absolutely. For cold brew houjicha, add around 8–10g to 500ml (17 fl oz) of cold filtered water and refrigerate for several hours.

Discover Japanese houjicha with IKKYU

From first-harvest leaves to rare kamairicha stems, houjicha has far more variety than its simple “roasted tea” description suggests. Explore all of IKKYU's Japanese green teas and discover the producers, regions, and craftsmanship behind every cup.