Hōjicha is a traditional Japanese green tea made by roasting tea leaves such as sencha or bancha at high temperatures. Through roasting, much of the caffeine is naturally reduced, creating a light, gentle tea with a warm, nutty aroma that can be enjoyed by all ages. In Japan, hōjicha is cherished as an everyday tea for its versatility — it pairs beautifully with meals, is easy to drink even at night, and offers a calming, soothing fragrance.

 The Quality of Hōjicha Is Defined by Its Tea Leaves

The most important factor in hōjicha’s quality is the type of tea leaves used before roasting.

• Bancha Hōjicha: Strong roasted aroma and light flavor, commonly enjoyed as a daily tea
• Sencha Hōjicha: Retains natural umami and gentle sweetness
• Stem Hōjicha (Karigane): Clear, refined taste with a high, fragrant aroma
• Tencha Stem Hōjicha: Made exclusively from the stems of tencha — the rare tea used for matcha — and regarded as the highest grade of hōjicha

Among these, tencha stem hōjicha is exceptionally rare and served only in fine dining establishments and specialty tea houses

This is the category to which Richly Matcha’s hōjicha belongs.

How Roasting Affects Aroma and Aftertaste

• Light roast: Highlights natural sweetness and delicacy
• Medium roast: Best balance of aroma, sweetness, and clean finish
• Dark roast: Strong roasted notes, but bitterness may appear

Premium tea leaves show their true character best with light to medium roasting, where sweetness and clarity are preserved.

Differences by Tea-Growing Region

• Uji (Kyoto): The highest level of sweetness, umami, and aromatic clarity
• Shizuoka: Refreshing and crisp flavor
• Kagoshima / Chiran: Gentle, light-bodied taste

Among these regions, Uji is considered the most prestigious origin for high-grade hōjicha.

 4 Key Criteria for Choosing Exceptional Hōjicha

1️- Superior Raw Material (Most Important)
First-harvest leaves and tea derived from sencha, gyokuro, or tencha produce unmatched sweetness, aroma, and finish.
In particular, tencha stems represent the absolute pinnacle.

2️- Refined Roasting
High-quality hōjicha releases a gentle aroma the moment hot water is poured, without any burnt or heavy notes, and finishes clean on the palate.

3️- Clearly Defined Origin
Teas with transparent sourcing — especially from Uji — offer consistent and reliable quality.

4️- Crafted by Skilled Roasting Artisans
Roasting is an extremely delicate process where even a slight temperature change alters the flavor. Truly great hōjicha is roasted by artisans who watch the fire closely, adjusting every moment by hand to draw out the tea’s natural sweetness.

 Why Richly Matcha’s Hōjicha Is Truly Exceptional

Richly Matcha’s hōjicha is crafted using only tencha stems from Uji, roasted carefully by skilled artisans in Uji, Japan, one batch at a time.
Tencha is cultivated exclusively for matcha under shaded conditions and hand-harvested with great care. Selecting only its stems for hōjicha is an exceptionally rare practice, carried out by only a handful of producers in Japan.
This unique combination of raw material and craftsmanship creates a hōjicha that offers:

• A round, elegant aroma
• A long, natural sweetness on the palate
• A crystal-clear, refined taste
• A clean finish with absolutely no lingering bitterness

Though hōjicha is traditionally an everyday tea, Richly Matcha’s hōjicha transforms each cup into a quiet luxury — unmistakably different from the first sip.