Slow-roasted bancha leaves, stone-ground to a silky powder. Toasty, caramel-forward, deeply low-caffeine — the tea for people who've never loved tea.
$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/eachResearch suggests up to 50 days to notice most benefits.
Purchase of this product qualifies for our 30-Day Money-Back Guarantee.
Roasting transforms the leaf — breaking down caffeine, creating new antioxidant compounds, and producing a flavour unlike any other tea.
The roasting process breaks down most caffeine. A full cup has about a seventh of what's in coffee — perfect for evenings or sensitive drinkers.
L-theanine promotes relaxed, focused alertness — like thinking clearly without trying — with no jitteriness or crash.
Roasting creates pyrazines — antioxidants not found in green or matcha tea — associated with improved circulation and reduced inflammation.
Polyphenols linked to improved fat oxidation and thermogenesis. Regular consumption is a staple in Japanese longevity studies.
Far lower in tannins than green tea — no bitterness, no upset stomach, no staining. Easy to drink on an empty stomach.
Whisked, blended, baked, or steamed. Hojicha powder belongs in your kitchen the way vanilla or cinnamon does.
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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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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How our Hojicha made it to your hand
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.
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.
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.
"Beaucoup de couleurs alors que la lumière est blanche, c'est ça qui est assez surprenant... La musique rythmait le visuel!"
"Oh pardon, wouah. J'avais jamais vécu ce genre de moment. J'étais comme un oiseau qui volait. C'était hyper agréable de ressentir ça!"
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
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.
