Away from the striking green color that made matcha a global star, another Japanese tea has begun attracting hot-drink lovers, but with a brown color and a warmer flavor. This is Hojicha, the roasted Japanese green tea that combines a rich taste with relatively low caffeine.
اضافة اعلان
According to a report published by the French magazine Santé Magazine, hojicha is made from tea leaves and stems that are roasted after harvest at high temperatures, a process that gives it its brown color, distinctive aroma, and flavors reminiscent of hazelnut, caramel, and roasted grains.
Although it belongs to the same green tea family as matcha, its production method differs. Matcha is produced from selected leaves that are ground into a fine powder, while hojicha relies on leaves and stems that are roasted before use.
Less Caffeine
One of hojicha's most notable features is its lower caffeine content compared to matcha and many other types of green tea, making it a suitable choice for those wanting to reduce their caffeine intake, and it can be consumed relatively late in the day. However, it is not entirely caffeine-free, so people who are highly sensitive to caffeine may be better off avoiding drinking it right before bed.
From a health standpoint, the picture appears less exciting than some claims circulating on social media. Hojicha contains antioxidants, but the roasting process affects some of the compounds present in the tea, and there is not yet enough scientific evidence to grant it exceptional benefits.
There is also no strong evidence proving that hojicha directly helps with weight loss, improves digestion, or lowers blood sugar and cholesterol levels — benefits often attributed to it online.
Nevertheless, a cup of hojicha prepared with water is low in calories, making it a good alternative to sweetened beverages, provided one doesn't overdo it with added sugar or flavored syrups.
How Is It Prepared?
Hojicha can be prepared easily, without the special tools associated with matcha. About two grams of hojicha powder are used with water heated to around 70°C, then stirred well. It's recommended not to use boiling water, to avoid affecting its taste.
It can be enjoyed hot or cold with ice and can also be mixed with milk or a plant-based beverage to make a Hojicha Latte, which the roasting process gives a smooth, nutty flavor.
Since tea can affect iron absorption when consumed with meals, experts advise people with iron deficiency to avoid drinking it during meals.
Hojicha may not be the miracle drink some internet trends describe it as, but it offers a simple, appealing combination: a distinctive roasted flavor, less caffeine, and limited calories when consumed without additions reasons enough for some to give it a try, away from the matcha buzz.
