Roasted Japanese green tea
Green tea that has been roasted until it turns the colour of toast. Sweet, nutty, almost no bitterness, and so low in caffeine that most people drink it after dinner. Teafy makes it two ways, both roasted in Shizuoka: a powder for lattes and a loose leaf for the pot.
Start here
Same roasted tea, two forms. The only question is how you want to drink it.
Hojicha Powder · 50 g
Whole roasted stem and leaf milled fine, so it whisks into milk like matcha does. No strainer, no teapot, nothing to throw out.
Hojicha Loose Leaf · 100 g
Roasted stems and leaf kept whole. A clearer, lighter amber cup with chestnut and a soft citrus finish, and it steeps three times before it gives up.
Want both? The loose leaf can bundle has the hojicha leaf with the three senchas, and the powder sits in the matcha range on the shop page.
Why it tastes the way it does
Hojicha starts as green sencha stems and leaf. Heat does the rest. Slide from raw to level 10 and watch the cup change.
Toasted grain, warm hay, a little honey. Bitterness is fading. This is the roast most supermarket hojicha stops at.
Where Teafy lands. We roast to level 10, the point where the stems go glossy and the sugars caramelise, then blend that deep roast back with a lighter batch to sit at mid high. You get the caramel and roasted nut of a hard roast without the ashy, burnt edge, and the lighter leaf keeps the cup sweet. Stems lead the blend because they carry less caffeine and more sweetness than the leaf.
The after dinner tea
Less than you think, and the roast is only half the reason.
Why it is low
It is not caffeine free. If you are avoiding caffeine entirely, hojicha is still the lowest tea in our range, and the loose leaf is lower again than the powder because with powder you drink the whole stem.
How to make it
Pick one. Each pane has a timer so you do not oversteep.
Hojicha Powder
2 g powder30 ml water at 90 degrees200 ml milk3 minutes
Good to know
Hojicha powder does not foam like matcha, so do not chase a head on it. Aim for a smooth, even brown. If the cup tastes thin, add half a gram more powder before you add sugar.
Cafés on our wholesale list use 3 g for a 12 oz cup.
Hojicha Powder
2 g powder30 ml water at 90 degreesIce to the top200 ml cold milk
Good to know
Hojicha is naturally sweet, so iced it reads like a caramel cold brew without the coffee. A dash of maple works if you want dessert.
Make a batch: whisk 10 g of powder into 150 ml of hot water, keep it in the fridge for two days, and pour over ice and milk as you go.
Hojicha Loose Leaf
2.5 g leaf150 ml water at 90 degrees30 secondsThree steeps
Good to know
Oversteeped hojicha goes flat rather than bitter, so a timer matters more here than with sencha. If your cup is pale, the water was too cool, not the steep too short.
A stainless infuser works, but the leaf wants room to open. A kyusu or a wide plunger gives a rounder cup.
Hojicha Loose Leaf
5 g leaf500 ml cold water3 hoursKeeps 2 days
Good to know
Cold water pulls sweetness and very little tannin, so this is the gentlest hojicha you can make. It is also the one most people hand to kids and to anyone who finds hot tea too strong in summer.
Leaf does not need to be thrown out after one brew. Top the bottle up once more for a lighter second batch.
Two hojichas, roasted in Shizuoka
Both certified organic, both tested for heavy metals in Victoria, both shipped the same day from the cool room in Melbourne if you order by 2 pm Melbourne time.
Warm and naturally sweet, roasted nuts and light caramel.
Best forAfter dinnerLatte
Shizuoka · 50 g · 16 to 30 mg caffeine a serve
4.87(486)
Lab tested · Agrifood, April 2026
Choose your pack
Airtight can for the bench. Fully recyclable.
Roasted dark, chestnut, a soft citrus finish, no bitterness.
Best forEveningLow caffeine
Roasted · 100 g · about 40 cups
4.81(500)
Lab tested · Agrifood, April 2026
Choose your pack
Airtight can for the bench. Fully recyclable.
What is different about ours
Most hojicha in Australia is a light roast of leftover leaf. Ours is Shizuoka stem and leaf, roasted hard, blended back, tested here and kept cold until it ships.
From people who drink it
Verified by Reviews.io
4.84The hojicha has a lovely roasted flavour. I enjoy having it in the evening and have been very happy with my purchase.Read all hojicha reviews
Questions we get asked
No, but it is the lowest caffeine tea we sell. A 2 g serve of Teafy hojicha powder has 16 to 30 mg, roughly a quarter of a cup of coffee and under half a bowl of ceremonial matcha. The loose leaf is lower again because you do not drink the stem itself.
Roasted nuts, light caramel and toasted grain, with a sweetness that comes from the roast rather than sugar. There is almost no bitterness, which is why people who find green tea harsh usually like it. The loose leaf is lighter, with chestnut and a soft citrus finish.
Yes. It is Japanese green tea, usually sencha stems and leaf, roasted at high heat after the normal steaming and drying. The roast turns the green leaf brown and the cup amber, but it is never oxidised the way black tea is.
Powder if you want lattes, iced drinks or baking. Loose leaf if you want a pot, a cold brew bottle, or the lightest cup. Both are roasted in Shizuoka to the same level 10. The chooser at the top of the page walks through it.
Most of our customers do. It is the tea we recommend after dinner and the one cafés pour for people who are off coffee. If you are very sensitive to caffeine, the cold brew loose leaf is the gentlest way to drink it.
It sits closer to coffee than any other green tea, roasted, nutty and a little smoky, which is why a hojicha latte is the usual swap for an afternoon flat white. It is lighter in body and naturally sweeter, with none of the acidity.
Roasted tea loses aroma faster than green tea, so keep it sealed, out of light, and away from the stove. The airtight can is built for the bench. Refill it from the pouch and use the powder within two months of opening, the leaf within three.
Yes. Certified JAS, EU, USDA, Canada and UK Organic from the farm through to packing, and every batch is tested for lead, arsenic, cadmium and mercury by an ISO 17025 laboratory in Victoria before it goes on sale.
Keep reading
Buy hojicha in Australia
Teafy sells two organic hojichas in Australia: a stone milled hojicha powder for lattes, iced drinks and baking, and a hojicha loose leaf for the teapot and cold brew. Both are roasted to our own recipe in Shizuoka from stem and leaf, part of it sencha from the sixth generation family farm where Teafy is the largest shareholder, and taken to a level 10 roast for a sweet, nutty cup with 16 to 30 mg of caffeine a serve.
Every batch is certified organic in Japan, the EU, the UK, the USA and Canada, tested for heavy metals by an ISO 17025 laboratory in Victoria, and packed to order from a cool room in Clayton South. Orders placed before 2 pm Melbourne time on a weekday ship the same day, Australia wide, and both hojichas come as an airtight can or a recyclable refill pouch.
Hojicha is pronounced ho ji cha, and is also written houjicha or hojicha tea. It is the same tea whichever way you search for it.
Tonight