At a glance
| Category | Food |
|---|---|
| INCI name | Camellia Sinensis Leaf Extract (for cosmetic use) |
| Japanese labeling name | チャ葉エキス |
| Common Japanese notations | ほうじ茶, ホウジチャ, 焙じ茶 |
| Origin | Plant-derived (roasted Camellia sinensis leaves or stems) |
| Typical functions | Food/beverage use (primary), Cosmetic fragrance (roasted tea aroma) |
| Common product categories | Roasted tea beverage, Tea-flavored confectionery, Roasted-tea fragrance applications |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. Cosmetic applications under general tea-extract framework. |
Hojicha is roasted Japanese green tea — typically made from bancha (late-harvest tea) or from tea stems (kuki-bancha). The roasting process reduces caffeine and tannins and develops a distinctive roasted aroma. In recent years hojicha has become a popular flavor for ice cream, confectionery, and specialty beverages.
What it is
Hojicha is produced by high-temperature roasting of tea leaves or stems. The roasting changes the leaf color from green to reddish-brown and generates characteristic pyrazines and Maillard-derived aromatics.
Typical uses in Japanese products
In beverage use, hojicha is served hot or cold and is particularly popular as a low-caffeine option for children and evening consumption.
In food, hojicha flavor has expanded into ice cream, latte beverages, confectionery, and desserts.
Regulatory classification in Japan
Food regulation under Food Sanitation Act.
Regulatory classification in other markets
| EU | Food tea permitted. |
|---|---|
| USA | Imported as specialty tea; flavor used in cafes. |
| China | Imported as specialty Japanese tea. |
| Korea | Similar roasted teas exist in Korean tea culture. |
Example products
Example finished products will be added after verification.
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Related ingredients
References
- MAFF JAS standards — tea
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.