tea
market
Ippodo Uji Hojicha Roasted Green Tea
Uji, Japan
About this product
Ippodo's hojicha (roasted green tea) is the most accessible tea in the range — the gentle transformation of sencha through high-heat roasting, which burns away most caffeine and catechins while developing the Maillard reaction's caramel, coffee, and chocolate notes. The result is Japan's most approachable tea: nutty, warm, low-caffeine, and utterly food-friendly. The Uji-sourced leaf base gives this hojicha more depth than commodity versions. A natural late-evening or post-meal tea for Western guests who find Japanese green tea too grassy.
The deductive profile Library
appearanceRed-brown liquor; warm amber colour from the roasting; completely different visually from green sencha or matcha
noseRoasted grain, caramel, light chocolate, faint coffee — the Maillard reaction's sweet results. Warming rather than vegetal. This is what green tea becomes when approximately 50% of its catechins are thermally degraded by 200°C+ roasting
palateLight-medium body; nutty, caramel sweetness; the roasting's heat has removed most bitterness along with most caffeine. Warming and comforting. Pairs with milk as hojicha latte — a natural match
finish30-40 seconds; caramel and roasted grain; warm and pleasant
Service
brewing3g per 200ml at 95°C (near-boiling — unlike green teas, roasted teas tolerate high brewing temperatures)
bc sourceIppodo online; Fujiya Japanese Market
service contextPost-meal; late evening; daytime for caffeine-sensitive guests; excellent as hojicha latte with steamed milk
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Open The LibraryThe quality ladder Library
Premium AccessibleUji-sourced; most approachable Japanese tea for Western palates; low caffeine
Service ContextIdeal late-evening or post-meal tea; naturally caffeine-reduced by roasting
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Open The LibraryTasting profile
Roasted grain, caramel, light chocolate, faint coffee — the Maillard reaction's sweet results. Warming rather than vegetal. This is what green tea becomes when approximately 50% of its catechins are thermally degraded by 200°C+ roasting
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Pairings
complement
food
Ippodo Hojicha is best expressed as a latte; the roasted green tea character bridges the sweet brown sugar milk
classic
casual
complement
dessert
Ippodo Hojicha's roasted Uji character bridges the hojicha panna cotta; drinking the tea used in the dessert
classic
dessert
complement
chocolate
Hojicha's roasted caramel note and milk chocolate's caramel: natural resonance in both roast character and sweetness
classic
dessert
complement
meat
Charcoal roasting in the yakitori and charcoal roasting in the hojicha: a smoking-methods bridge
classic
casual
complement
Savoury snack
Hojicha is Japan's most casual, everyday food pairing tea. Onigiri with salty umeboshi or salmon is the archetypal comfort pairing — warm, everyday, deeply Japanese.
classic
casual
complement
confection
Hojicha beside kuromitsu-dressed kuzu: the brown sugar note of hojicha echoes kuromitsu's molasses richness
classic
pre_dessert
complement
dessert
Hojicha's nutty roasted character and chestnut's earthy sweetness are natural autumn companions
established
dessert
complement
Chocolate dark
Hojicha's roasted, caramel character makes it the most food-friendly Japanese tea. Mirroring it back in the panna cotta creates a layered, tightly integrated dessert course.
established
dessert