Hojicha. you might not know it yet, but it’s one to watch.
That’s why we’re introducing Hojicha to the Zuma range – giving cafĂ©s an easy way to bring something new to the menu, without changing the way they work.
You may be very familiar with matcha as it’s now a familiar part of cafĂ© menus and something customers recognise, come back for and even demand for.
Hojicha comes from the same place as matcha, but offers a completely different experience. It’s a Japanese green tea that’s been roasted, giving it a warm brown colour and a smooth, toasty flavour that’s naturally low in bitterness.
Do you want to know more about hojicha and why is it starting to appear more on cafĂ© menus? – Then read on!
What Is Hojicha?
Hojicha is a type of Japanese green tea.
If you’ve heard of matcha – the bright green tea used in lattes across the world – hojicha comes from the same plant. The difference is in how it’s made.
Instead of keeping the leaves green, hojicha is roasted. That one step changes the colour, the flavour, and the overall drinking experience.
The result is a tea with a warm brown colour and a smooth, toasty flavour. It’s naturally low in bitterness, with gentle nutty and slightly sweet notes that make it easy to drink.
It’s often made using more mature tea leaves, stems and twigs, which also contributes to its softer taste.
For cafĂ©s, hojicha is commonly available as a fine powder – similar to matcha – so it can be stirred into milk, served over ice, or prepared as a simple tea.
The Difference Between Hojicha To Other Teas
Like all Japanese green teas, hojicha starts the same way. Tea leaves are harvested, then quickly steamed to stop oxidation and lock in freshness. The leaves are then dried.
Where hojicha differs is what comes next. Instead of being used as-is or ground into powder like matcha, the leaves are roasted at a high temperature. This step gives hojicha its distinctive brown colour and toasted, nutty flavour. It also reduces bitterness and naturally lowers the caffeine content, making it a softer, more approachable option.
When compared to matcha, the difference is clear:
- Matcha is shade-grown and not roasted. It’s bright green, with a more intense, vegetal flavour and a higher caffeine hit.
- Hojicha is roasted. It’s warmer in flavour, smooth, nutty and low in bitterness, with a more mellow level of caffeine.
For cafés, offering both gives customers a clear choice and not just another variation.
Why It Works on Café Menus
Hojicha fits naturally into what cafés are already doing especially for those already serving matcha.
It works well with milk, creating smooth, balanced drinks without overpowering flavour. For customers who find matcha too strong or unfamiliar, hojicha is often an easier place to start.
It also gives you a lower-caffeine option, which is increasingly important for customers looking for something lighter later in the day.
Both have their place on a menu: Matcha brings energy and intensity whereas Hojicha offers balance and comfort.
From a service point of view, it’s straightforward.
If you know how to prepare matcha, you already know how to prepare hojicha. Same tools, same method, no added complexity.
How to Prepare Hojicha (Including Recipe Inspiration)
If you’re using hojicha powder, the method will feel familiar if you already serve matcha – but if not, it’s very simple.
Start with the basics:
1. Add a small amount of hojicha powder to a cup.
2. Add a splash of hot water.
3. Whisk until smooth.
From there, it’s easy to build:
- Steamed milk for a hojicha latte
- Ice and cold milk for an iced serve
- Or simply top with water for a more traditional tea
Recipe & Café Menu Inspiration
Hojicha’s smooth, toasted profile makes it easy to work with. It pairs well with milk, adds depth to sweeter drinks, and holds its own in layered serves without becoming overpowering.
Here are some more recipes below that you can give a try or make an addition to your menu!
Hojicha Latte
Ingredients:
Hojicha powder
Milk
Method:
- Add hojicha powder to a cup with a splash of hot water.
- Whisk until smooth.
- Steam 250ml milk. Add to the cup, stirring as you pour.
Smooth, nutty and well balanced.
Iced Hojicha Latte
Ingredients:
Hojicha powder
Cold milk
Ice
Method:
- Add hojicha powder to a cup with a splash of hot water.
- Whisk until smooth.
- Fill a glass with ice and add cold milk.
- Pour over the hojicha and stir.
Refreshing, mellow and easy-drinking.
Iced Strawberry Hojicha (Layered)
Ingredients:
Hojicha powder
Strawberries or purée or syrup
Milk
Ice
Method:
- Add strawberry purée or syrup to the bottom of a glass.
- Fill with ice and add milk.
- Add hojicha powder to a cup with a splash of hot water and whisk until smooth.
- Gently pour the hojicha over the milk to create a layered effect.
Lightly sweet, balanced and visually striking.
Ready to Add Hojicha?
Hojicha is finding its place and it’s a natural next step for cafés already serving matcha.
Softer, warmer and easy to work with, it brings something different to the menu without adding complexity.
We’ve introduced Zuma Hojicha. It’s designed for life behind the counter so it’s simple to prepare, consistent in the cup, and built for drink variations both hot and iced!
Ready to bring hojicha to your menu? Get in touch to find out more.