Coffee spikes your cortisol before your day even starts. Hojicha doesn't. Same ritual. Same warmth. Same focus — but your hormones stay balanced, your energy stays steady, and your body stays calm. This is what your morning was always supposed to feel like
$2.13 per drink
$25.95/each$1.87 per drink
$23.36/each$1.67 per drink
$22.06/each$1.55 per drink
$20.76/each2-year shelf life — stock up without worry
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Organic Hojicha Powder
$25.95 $38.00
Purchased on March 14th, 2025
Organic Hojicha Powder
$25.95 $38.00
Purchased on March 14th, 2025
Organic Hojicha Powder
$25.95 $38.00
Purchased on March 14th, 2025
Most brands skip the 48-hour rest, skip the stone grinding, and skip telling you where it's from. We don't.
Most brands skip the 48-hour rest, skip the stone grinding, and skip telling you where it's from. We don't.
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Queen Omi
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Other Hojicha
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Coffee
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Organic Ingredients
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Direct Farm Sourced
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Stone Ground
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Low caffeine
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No cortisol spike
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L-theanine
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Pyrazines
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Transparent Labeling
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Roasting transforms the leaf — breaking down caffeine, creating new antioxidant compounds, and producing a flavour unlike any other tea.
At ~20mg of caffeine per cup — a fraction of coffee — hojicha gives you a gentle lift that won't spike your cortisol, wreck your sleep, or leave you crashing at 3pm. Sip it morning or night.
L-theanine works with caffeine to produce a state of alert relaxation — no jitters, no racing thoughts. Just clear, steady attention. The kind coffee promises but rarely delivers.
The roasting process creates pyrazines — rare compounds that give hojicha its signature toasty depth and deliver powerful antioxidant protection your body absorbs with every sip.
Hojicha supports thermogenesis — your body's natural fat-burning process — making it one of the few teas that works for your metabolism without you having to do anything differently.
Lower in tannins than green or black tea, hojicha is naturally gentle on the stomach. No acidity, no irritation — just warmth that settles you rather than stirs you up.
Hot latte, iced drink, baked into a cake, stirred into oats. Hojicha's roasted, caramel notes make it the most versatile tea in your kitchen.
Nothing special required — just water at the right temperature.
Pass through a fine-mesh sieve to break up clumps before you add liquid. Gives you a smoother result every time.
Boiling water makes hojicha harsh. Pull off the heat at 175°F / 80°C — or let boiling water sit for 2 minutes. This is the most important variable in flavour.
Brisk W or M motion — not circles — for 20–30 seconds until a light foam appears on the surface.
Sip straight for the most nuanced flavour, or top with steamed oat milk for a full hojicha latte. Add honey to taste.
Natural sweetness rounds out the roasted notes perfectly.
Same roasted register. Blends into truffles and ganache beautifully.
Umami-adjacent flavours that echo hojicha's depth. Try it in shortbread.
Floral sweetness that softens the smokier edges. Natural for lattes.
The classic Southeast Asian pairing — rich, sweet, a little indulgent. Try it iced.
Stir into sticky rice or mochi dough for a traditional Japanese confection.
caffeine per cup vs 95mg in coffee. Your sleep tracker will notice before you do.
of customers reported better sleep within 2 weeks of switching from coffee†
satisfaction guarantee. Not sleeping better? We'll make it right.
Customers who love our products and services
How our Hojicha made it to your hands
Third-flush bancha from the Uji valley, harvested in late summer after the prized early picks. No shade-growing means higher tannins — which the roasting will completely transform.
Leaves and stems are hand-picked in a three-week window in late August. The stems — discarded in other teas — are kept here. They contribute the distinctive woody, caramel notes that define hojicha.
The defining step. Roasted in a traditional iron drum — the Maillard reaction converts the green leaf to deep reddish-brown. Caffeine drops dramatically. Pyrazines form. The smell alone is extraordinary.
After roasting, leaves rest for 48 hours in a climate-controlled room. This allows volatile aromatics to settle and the flavour to round out. Most commercial producers skip this step entirely.
Fed into a traditional granite stone mill at low speed to prevent heat build-up. 60–90 minutes per kilogram. The result is a powder under 10 microns — silky, suspension-stable, instantly dissolvable.
Freshly milled powder is immediately nitrogen-flushed and heat-sealed in compostable kraft pouches. Each batch is lab-tested before it leaves the facility.
Find answers to common questions about our products, shipping, returns, and more.
Matcha is shade-grown green tea — bright, grassy, high in caffeine. Hojicha is roasted bancha — darker, toasty, caramel-forward, and very low in caffeine. Same plant, completely different process and flavour profile.
Keep the bag sealed in a cool, dark place away from moisture. Use within 3–4 months of opening for best flavour. Refrigeration is fine but not necessary.
Absolutely — the powder format makes it ideal for baking. The flavour holds up well in heat. Start with 1 tsp per cup of flour and adjust to taste.
With only ~20mg of caffeine per serving, hojicha is one of the lowest-caffeine teas available. Always consult your healthcare provider for personalised guidance.
30-day happiness guarantee. If you're not satisfied for any reason, contact us for a full refund or replacement — no questions asked.
Switched from coffee six months ago. The hojicha latte with oat milk made that transition survivable. I'm a convert.
Finally a tea I can drink in the evenings without lying awake. 7mg caffeine is genuinely nothing. Game changer
I've tried every matcha on the market. Nothing prepared me for how different hojicha powder is — it's not trying to be matcha, it's something entirely its own. Toasty, low-key, deeply satisfying. I have it every single night and my sleep is noticeably better.
The powder whisks up like a dream — no clumps, no bitterness, just an incredibly smooth roasty cup.
I bake with it constantly. Hojicha shortbread, hojicha tiramisu, everything. The flavour holds up in the oven beautifully
