Hojicha and Genmaicha: Roasted and Toasty Teas

Meet two of Japan's coziest green teas, nutty hojicha and rice-kissed genmaicha, and learn how to find, brew and enjoy them like a local.

Published October 16, 2026 at 12:19 AM JST | By Tokyo Paul

Quick answer: Hojicha and genmaicha are two of Japan's coziest everyday teas. Hojicha is roasted green tea with a nutty, caramel-like sweetness, low bitterness and less caffeine, while genmaicha blends green tea with toasted brown rice. Both are easy to find in bottles, tea shops and restaurants, and easy to brew.

A Different Kind of Green Tea

When people picture Japanese tea, they often imagine the bright emerald color and fresh, grassy taste of sencha or the frothy bowl of matcha. Yet some of the most comforting cups in Japan look nothing like that. Hojicha pours a warm reddish brown and smells like toasted nuts, while genmaicha blends green tea with roasted rice for a mellow, cereal-like aroma. Both are everyday favorites at home, in cafes and in restaurants, and both are easy for first-time visitors to love.

This guide explains where these two teas come from, what makes them taste the way they do, and how to enjoy them during a trip to Japan. You will also find practical tips on where to buy them, how to brew them, and how to bring a little of the experience home. Think of it as a friendly introduction to the toasty side of Japanese tea.

What Hojicha Is and How It Is Made

Hojicha (also spelled houjicha) is a Japanese green tea that is roasted rather than left in its fresh green state. Most Japanese teas are steamed soon after picking to stop the leaves from oxidizing, which keeps them green. Hojicha starts as ordinary green tea and then gets a second step: the leaves are roasted at roughly 150 degrees Celsius. That heat turns the leaves from green to a reddish brown and gives the finished tea its light golden-brown color in the cup.

The tea is usually made from bancha, a more everyday grade of tea picked later in the season, although versions made from sencha or kukicha (a tea that includes stems and twigs) also exist. Because the leaves are roasted, the flavor changes dramatically. Instead of the fresh, slightly astringent taste of an unroasted green tea, hojicha tastes nutty, toasty and gently sweet, with a hint of caramel and very little bitterness.

Roasting also lowers the caffeine content, which is one reason hojicha has a reputation as a gentle tea. It is a popular choice in the evening, before bed, and for children and older people. A widely repeated story says the tea was invented by accident around 1920 when a Kyoto merchant roasted tea leaves he could not sell and discovered a new flavor. Whatever the exact details, the result is a drink that has stayed beloved for about a century.

Genmaicha: The Tea With Toasted Rice

Genmaicha is a blend of green tea and roasted, popped brown rice. The name simply combines genmai (brown rice) and cha (tea). During roasting, some of the rice kernels burst open like tiny popcorn, which is why the tea is sometimes nicknamed popcorn tea. Once steeped, it produces a pale yellow cup that tastes fresh and grassy from the tea, with a warm, nutty note from the rice.

The history of genmaicha has a humble side. Rice was a cheap ingredient that could be mixed in to stretch the more expensive tea leaves, so the drink was long thought of as a people's tea. Today it is enjoyed by everyone, and you will find it in homes, sushi restaurants and tea shops across the country. It is also said to have been favored by people who were fasting or going long stretches between meals, since the rice adds a little comfort and body to the cup.

You may also spot a variation called matcha-iri genmaicha, which has powdered matcha added to the blend. It tastes similar to regular genmaicha but is usually stronger and greener in color. If you like the idea of a tea that bridges the gap between everyday and special, this one is worth a try.

Where to Find Them in Japan

The good news is that you do not have to search hard. Both teas are sold in bottles and cans from convenience stores and vending machines, so a cold hojicha or genmaicha is often just a few steps away on a hot day. Supermarkets and department store food halls carry loose-leaf and tea bag versions at a wide range of prices, which makes them good budget souvenirs. Specialty tea shops, found in many cities, let you compare different roasts and ask staff for recommendations.

Restaurants are another easy place to meet these teas. It is common for casual eateries to serve a free cup of roasted tea with a meal, and genmaicha often appears with sushi or fried dishes because its toasty character pairs well with rich flavors. Traditional inns and tea houses may serve hojicha as an evening drink, when its low caffeine is especially welcome. Many cafes also turn hojicha into lattes, soft serve, cakes and other sweets, so there are plenty of ways to taste it beyond the teacup.

How to Brew a Good Cup

Roasted teas are generally forgiving, which makes them ideal for beginners. Delicate green teas can turn bitter if the water is too hot, but hojicha is low in bitterness because the roasting softens the leaf, so you can brew it with hot water without much worry. A teapot with a built-in strainer is perfect, and a simple mug with an infuser works too. Use the amount of leaf suggested on the package as a starting point, then adjust to your taste over a few tries.

Keep the steeping time fairly short at first, then taste and decide whether you want a stronger cup. Genmaicha is lovely served hot, and the rice aroma tends to bloom as the water hits the leaves. Both teas can also be chilled for iced tea: brew a slightly stronger pot, let it cool, and pour it over ice for a refreshing summer drink. Because the tea is mild and low in caffeine, many households keep a pitcher in the refrigerator for the whole family.

Hojicha and genmaicha are easygoing in the best way. Hojicha goes well with simple sweets, rice crackers, grilled fish and hearty home-style meals, while genmaicha pairs naturally with sushi, tempura and other savory dishes. If you are trying a tea shop, it is perfectly fine to ask which roast is lightest or darkest, and staff are usually happy to explain. Sipping slowly and enjoying the aroma before the first taste is a nice habit, and there are no strict rules when you are drinking tea in a casual setting.

When buying tea to take home, check the packaging for the type of leaf, the roast level and the date. Store the tea in an airtight container away from light, heat and strong smells to keep the aroma fresh. If you are packing gifts, small bags of loose-leaf hojicha or genmaicha are light, easy to carry and appreciated by almost everyone. A cute tin or a pretty paper box can turn them into a thoughtful present.

Quick Takeaways

Hojicha is a roasted green tea with a nutty, caramel-like sweetness, low bitterness and less caffeine, which makes it a wonderful evening drink. Genmaicha pairs green tea with toasted brown rice for a cozy, savory flavor and a gentle, golden color. Both are easy to find, easy to brew and kind to your budget, whether you pick up a bottle at a convenience store or choose a package at a tea shop.

The next time you sit down for a meal in Japan, pay attention to the cup beside your plate. You may find a roasted tea waiting there, ready to make the whole experience feel a little warmer. Enjoy exploring the toasty side of Japanese tea, and take your time with every sip.

Frequently Asked Questions

What is hojicha?

Hojicha is a Japanese green tea that is roasted at roughly 150 degrees Celsius, turning the leaves reddish brown and the cup light golden-brown. It is usually made from bancha. Hojicha tastes nutty, toasty and gently sweet with very little bitterness, and roasting lowers the caffeine, so it suits evenings.

What is genmaicha and why is it called popcorn tea?

Genmaicha is a blend of green tea and roasted, popped brown rice. Its name combines genmai (brown rice) and cha (tea). Some rice kernels burst open like tiny popcorn during roasting, which gives genmaicha the nickname popcorn tea. The pale yellow cup tastes fresh and grassy with a warm, nutty note.

Where can you buy and how do you brew hojicha and genmaicha in Japan?

Both teas are sold in bottles and cans at convenience stores and vending machines, plus loose-leaf and tea bags at supermarkets, department store food halls and tea shops. Roasted teas are forgiving to brew with hot water. Keep steeping short at first, and chill a stronger pot for iced tea.

Keep Exploring

More guides from Tokyo Paul: Canned Coffee and Japan's Drink Culture, Japanese Coffee Culture, Yakiimo: Roasted Sweet Potatoes.