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If you’ve scrolled through social media lately, you have probably seen a deeply aesthetic, earthy-brown beverage taking over the feeds of wellness enthusiasts and cafe regulars alike. This isn’t your typical cup of java—it’s hojicha, and it’s being hailed as the cozy, low-caffeine alternative to matcha and coffee. As someone who appreciates a comforting hot drink but gets jittery from too much espresso, I knew I had to give it a try. Thankfully, the cafe across the street from my house offers a hojicha latte. So in the name of science, I placed my order to try it out.
What I discovered is a deliciously warm, roasted tea that lives up to the hype in both flavor and potential perks. Still, as I dug deeper into its history and the science behind it, I learned that there is much more to this beverage than meets the eye. Here’s my honest take on hojicha, backed by culinary experts and scientific research.
What is hojicha?
While it might seem like the latest invention of modern cafe culture, hojicha is far from new. It’s been a beloved staple in Japan for more than a century.
“It actually originated in Kyoto in the 1920s as a clever way to use leftover tea leaves, stems, and twigs by roasting them over charcoal,” says Susan Choung, senior food editor at Good Housekeeping. “That roasting not only changes the flavor; it also lowers the caffeine, which explains why it became such an everyday tea.”
Within Japanese tea culture, hojicha is the kind of tea people drink after dinner, at family gatherings, or during quiet moments at home, adds Choung.
Hojicha flavor: raw versus roasted
I normally find green tea (especially matcha) too grassy or vegetal for my liking, so hojicha is a pleasantly surprising tea option that I truly enjoy. The roasting process completely transforms the tea’s taste, softening the flavor while bringing out its toastiness.
“It reminds me of the difference between raw nuts and toasted nuts, or raw garlic versus roasted garlic—roasting softens the sharper edges and brings out deeper, toastier flavors,” says Choung. “You get notes that can taste like toasted rice, cocoa, coffee, or even a little campfire smoke depending on the roast. It loses that intensely ‘green’ quality, which makes it incredibly smooth and approachable—even for people who normally think green tea isn’t for them.”
Personally, I was struck by how incredibly smooth and approachable hojicha tasted. It provides a richness similar to coffee, but without the intense bitterness.
Hojicha’s subtle pick-me-up
One of the biggest selling points for me was the caffeine content of hojicha. I love the ritual of a warm drink in the afternoon, but I hate the sleep-disrupting jitters that follow a late-day coffee.
“Because the tea is roasted, it develops a warm, toasty aroma similar to coffee when brewed,” says Jaime Shelbert, RDN, LDN. “Unlike coffee, it’s lower in caffeine and contains only 7–30 mg of caffeine per 8-ounce cup versus 60–95 mg in coffee, making it a great option for people wanting a gentler caffeine boost.”
Potential hojicha health benefits
Beyond its comforting flavor, hojicha brings a variety of evidence-based health benefits to the table, though it is important not to view it as a magic cure-all in a cup. Since it’s made from green tea leaves, hojicha offers similar antioxidant benefits, albeit at reduced levels due to the roasting process, which alters the polyphenol content while enhancing its unique aroma and flavor.
A 2025 study published in the journal Foods analyzed how the high-temperature roasting process alters the tea. While roasting does reduce the astringency associated with catechins (the bioactive compounds abundant in standard green tea), it also triggers the development of other compounds including pyrazines, pyrroles, and furans. These are what give hojicha its distinctive, soothing aroma. Importantly, the study found that the tea retains significant antioxidant properties and bioactive compounds that become accessible during digestion.
Finally, there is a fascinating psychological component to sipping this tea. Research from Scientific Reports evaluated the physiological and mental responses to drinking roasted green tea. The study (which was very small, with just 20 participants) suggested that the unique aroma of hojicha, specifically due to the pyrazines, paired with its lower caffeine and theanine content, may enhance feelings of refreshment and motivation. Participants who drank this tea showed an improvement in concentration and cognitive ability, alongside a reduction in stress. I can report that taking a few minutes to inhale the rich aroma before taking a sip truly does feel like a mini mental reset.
Creative ways to enjoy hojicha
While steeping the loose leaves or tea bags in hot water is wonderful, hojicha is incredibly versatile as a flavor enhancer thanks to its roasted, earthy profile.
Hojicha can easily be added to drinks such as lattes and smoothies, as well as desserts, says Shelbert.
Try it as a hot or iced hojicha latte paired with oat milk, which perfectly complements the toasted notes of the tea, suggests Choung.
“For a super easy treat, pour it hot over vanilla ice cream for a tea version of affogato,” she says. “It’s also amazing in desserts, like soft serve, tiramisu, cookies, puddings, even cheesecakes. The cozy flavor is especially delicious in banana bread.”
Basically, anywhere you would use coffee or chocolate for warmth and depth, hojicha can step in with a lighter, toastier vibe that also provides an antioxidant boost to boot!
The final verdict on hojicha
After making hojicha a regular part of my routine, my honest take is that it absolutely deserves its moment in the spotlight. It’s not just a passing social media aesthetic; it’s a time-tested, culturally significant beverage with real science behind its relaxing and health-promoting properties.
If you are looking for a gentle energy lift, a teeth-friendly sip, or simply a comforting mug on a chilly morning, I highly recommend adding hojicha to your pantry. It’s an incredibly delicious gateway to the world of green tea, and it just might become your new favorite daily ritual.
Stefani (she/her) is a registered dietitian, a NASM-certified personal trainer and the director of the Good Housekeeping Institute Nutrition and Fitness Lab, where she oversees all nutrition and fitness-related content, testing and evaluation. She holds a master’s degree in clinical nutrition from New York University, as well as advanced certifications as a Women's Fitness Specialist and a Behavior Change Specialist. Stefani is dedicated to providing readers with evidence-based content to encourage informed food choices and healthy living. She is an avid CrossFitter and a passionate home cook who loves spending time with her big fit Greek family.
