Uji Houjicha – Low-Caffeine Roasted Green Tea – 100g

Uji Houjicha is made from leaves and stems of Bancha, a Japanese green tea harvested later in the season. These leaves are then roasted at high temperature in rotating drums or porcelain tanks. Roasting alters the chemical structure of the leaves and significantly reduces their caffeine content while developing characteristic roasted aromas.

Roasting Process

Houjicha roasting is done at temperatures between 150°C and 200°C for a few minutes. This step changes the leaf color from green to copper brown. The process also reduces the natural astringency of green tea and softens bitterness, creating a smooth and balanced infusion without the typical grassy notes of unroasted green teas.

Uji Origin

The Uji region, located in Kyoto Prefecture, has been cultivating tea since the 13th century. This area benefits from a temperate climate, rich soils, and ancestral agricultural techniques passed down through generations. Uji plantations produce some of Japan’s most renowned green teas, including matcha, sencha, and gyokuro.

Our selection of Uji Houjicha is based on three pillars. First, the certified geographic origin from the Uji region guarantees a recognized terroir. Next, the traditional roasting method preserves authentic aromas without burning the leaves. Finally, the product’s freshness ensures that volatile aromatic compounds remain intact until tasting.

Quality Criteria

• Controlled roasting: Temperature and duration are precisely adjusted to achieve a uniform copper color and balanced aromas, without burnt notes.
• No bitterness: A quality Houjicha is characterized by a smooth taste and a complete absence of astringency, the result of controlled roasting.
• Whole leaves: The leaves and stems should be relatively intact, unbroken, ensuring a clean infusion and optimal flavor extraction.

Optimal Preparation

For a 250 ml cup, use 2 to 3 grams of Houjicha. Heat the water to a temperature between 90°C and 95°C. This high temperature is necessary to fully extract the roasted aromas. Pour the water directly over the leaves and let steep for 3 to 4 minutes. Houjicha tolerates a longer infusion well without developing bitterness.

Variations and Recipes

• Houjicha Latte: Prepare a concentrated infusion with 5 grams for 100 ml of water at 95°C for 2 minutes. Add 150 ml of hot milk (cow, oat, or almond) and froth. Sweeten lightly with maple syrup or honey if desired.
• Iced Houjicha: Cold brew by placing 5 grams of tea in 500 ml of cold water in the refrigerator for 4 to 6 hours. This method produces a refreshing drink with delicate aromas and no bitterness.
• Reinfusion: Houjicha leaves can be reinfused 2 to 3 times. Slightly increase the steeping time by 30 seconds with each successive reinfusion to maintain flavor intensity.

Food Pairings

Houjicha pairs well with chocolate pastries, caramel desserts, shortbread cookies, and dried fruit cakes. Its roasted notes also complement savory dishes like grilled foods, smoked fish, and hard cheeses.