About Tea Hojicha

Components of Hojicha

Low in Caffeine, Rich in Flavor & Aroma

As with all the green teas, the main water-soluble components of hojicha are tannin, caffeine, theanine (an amino acid), and vitamin C.  Tannin is the source of the tea’s astringency, caffeine the source of its bitterness, and theanine the source of its flavor.  But in the case of hojicha, the amounts of tannin and caffeine are relatively low, making it suitable for children and those with a delicate constitution.  The lower amount of tannin translates to less astringency, making it more thirst-quenching and easier to drink.  And the relatively low caffeine content makes it ideal for consumption in the evening.

Why does hojicha have less caffeine than other green teas? In part, the leaves have less caffeine to begin with. Generally, the tips and young shoots of the Camellia sinensis tea plant tend to have the highest concentrations of caffeine, but the leaves which we use for our hojicha are generally of the larger, coarser variety. In addition, hojicha is a roasted tea. The roasting process takes place over a high heat, during which time much of the caffeine is rendered ineffective.

As a result, hojicha provides a distinct rich flavor and aroma while offering lighter concentrations of the components normally found in green tea. That makes it a perfect drink for casual everyday consumption, be it morning, afternoon or evening.

For more information about the components of hojicha, please visit our Components page.

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