Hojicha

Toasty amber comfort meets evening calm in this Kyoto classic. Uji Hojicha is Japan’s roasted green tea, first steamed to stop oxidation, then gently roasted to chestnut-brown. The feature is a measured roast that rounds edges and lifts aromas of toast, grain, and light caramel. The advantage is clarity with a satin glide and a very low-caffeine feel compared with sencha or gyokuro. The outcome is everyday ease you can enjoy late without jitters. Picked in May 2025 in Ujitawara, this lot shows mature-garden poise, warm aroma, and a tidy, refreshing finish.

Tradition & place

Hojicha began as thrifty Kyoto craft in the early 1900s. Merchants roasted everyday leaf to make a smoother brew families could drink at night. The custom became culture. Tea houses poured it after meals; households kept a tin for comfort. Today, Uji remains the touchstone for aromatic roasts that favor warmth over smoke. River-cooled hills and hedgerow gardens at about 200 m keep growth steady and aromatics neat. The growing environment (soil, altitude, climate) supports a relaxed profile that suits roasting. Komakage, a tea plant variety, underpins this lot with sweet grain and calm structure. JAS-organic practice at Okumura Tea Garden keeps leaf exceptionally clean.

Producer & craft

Finishing is handled by Nishide, a Kyoto workshop founded in the 1860s. Sixth-dan master taster Takashi Nishide selects aracha direct from local growers and sets the roast curve batch by batch. Instructor Atsuko Nishide leads education and quality on the factory floor, ensuring even heat and polished texture. The base leaf is steamed, then refined through precise shiage: sorting, gentle firing, and polishing. Final roasting happens in small, well-ventilated drums. The goal is clarity, not char. Sugars caramelise, edges round, and color settles to a clean chestnut. Twiggier fractions bring airy lift; leafier grades add body. Together they brew a satin, gently drying mouthfeel with hints of cocoa husk, warm wood, and toasted grain. Production stays limited each spring. Roast windows are short, and only the calmest, sweetest lots make the cut.

Character & calm

First sip lands mellow and toasty. Sweet grain leads, with light caramel and cocoa echoing in the steam. The profile feels composed, never smoky, with a soft green undertone that keeps things fresh. Uji Hojicha typically feels very low in caffeine because roasters favor later-season leaf or twiggy material, and the roast moderates briskness. That is why many reach for it at dusk. Compared with most green teas, the cup drinks gentler and more soothing at similar strengths. If you want a refined evening tea that still tastes vivid, this Nishide-finished Uji Hojicha is easy to enjoy now.

FAQ

Does hojicha have less caffeine than sencha?
Generally yes. Later-season leaf and stemmy material plus a gentle roast make hojicha feel very low in caffeine for most people, ideal for afternoons and evenings.

What makes Nishide’s roast special?
A precise shiage and measured roast curve. Takashi Nishide sets profiles; Atsuko Nishide ensures even heat and polish. The result is warmth without smoke and a clean, tidy finish.

Why choose Komakage for hojicha?
This tea plant variety brings sweet grain notes and steady structure after roasting, aligning with Uji’s preference for aromatic warmth over heft.