Roasted Green Tea

Roasted green tea — known in Japan as hojicha — is green tea whose leaves are roasted over high heat, turning them reddish-brown and giving the tea a warm, toasty, nutty and caramel-like flavour. The roasting mellows the grassy notes of regular green tea into something smooth and comforting.

Hojicha is naturally low in caffeine — typically less than most green and black teas — because the roasting process reduces caffeine content. This makes roasted green tea a popular choice for the afternoon, evening or for anyone who wants a gentler cup.

Unlike delicate green tea, hojicha is forgiving: use near-boiling water at 90 to 100°C and steep for 30 seconds to 2 minutes. Its toasty flavour comes through quickly and it won't turn bitter, so it's an easy, everyday brew hot or iced.

Hojicha has a distinctive roasted, nutty, slightly sweet and caramel-like flavour with very little of the astringency or grassiness of unroasted green tea. It's smooth, warming and comforting — often described as the coziest of the green teas.

Yes — roasted green tea powder whisks beautifully into steamed milk for a warm, toasty, naturally low-caffeine latte. Its caramel-roast notes pair especially well with milk, making it a popular alternative to a matcha or coffee latte.