Hojicha was born in the heart of the ancient tea-growing region of Uji, near Kyoto, in the 1920s. In this hilly landscape, sculpted by the Uji and Kizu rivers, where morning mist envelops the plantations, artisans have long sought to transform every fragment of their harvest, rejecting waste and pursuing the quest for perfect flavor. Faced with an abundance of late-ripening leaves and stems from sorting sencha and matcha, a merchant had the innovative idea of roasting them over charcoal, transfiguring the plant life into a toasted, brown, almost woody palette.
Its production is a testament to traditional farming practices: after harvesting (primarily bancha, but also second and third harvests of sencha or kukicha), the leaves and stems are dried, then heated to over 180°C in ceramic or metal drums. This short, intense process releases rare aromatic compounds, developing notes of warm bread, hazelnut, and caramel, while creating a subtly marine sensation. This iodine character, unexpected for a roasted tea, comes from the mineral richness of the soil, the humid and misty climate of Uji, and the variations in drying that accentuate the salty aromas. It is in these hills that umami finds its balance: the lingering freshness of vegetation meets the warmth of the fire, the sea and the earth converse in the cup.
Organic hojicha is appealing first and foremost because of its low caffeine content: the roasting process virtually eliminates all the caffeine, resulting in a soothing beverage that can be enjoyed at any time of day, even in the evening. In Japanese tradition, it accompanies the end of meals, aiding digestion without any agitation. From traditional Kyoto inns to contemporary homes in Osaka and Tokyo, organic hojicha has become the everyday tea, a companion for all ages: children, grandparents, and workers seeking tranquility after the hustle and bustle of city life.
Today, organic hojicha occupies a central place in contemporary Japanese culture and beyond. It is served plain, as a classic infusion, but also prepared in powder form: the famous organic hojicha latte, a frothy plant-based milk flavored with roasted tea and spices, is all the rage in Kyoto cafes and influences fusion pastries; mochi, éclairs, and crème brûlée adopt its toasty and woody profile. Its lack of bitterness, its velvety texture, and its "scent of fire" have propelled it to the forefront of major flavor trends.
Whether enjoyed in a cozy lounge in Uji or as a latte on a Parisian terrace, organic Hojicha weaves a link between the artisanal past and contemporary creativity, always carried by the warmth of the fire and the salty freshness of its terroir.
