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Hojicha (Roasted Green Tea)

焙じ茶 (Hōjicha)

Tanya tentang Hojicha (Roasted Green Tea)

Mengapa memilih Jepang

Hojicha is a Japanese green tea that has been roasted at high temperature, producing a distinctive toasty, low-astringency, low-caffeine beverage.

Spesifikasi utama

MOQ from 20–100 kg (powder); 50–200 kg (loose).

Produk akhir tipikal

Hojicha latte premixes and café syrups — Low-caffeine alternative to matcha latte for café chains and direct-to-consumer specialty beverage SKUs.

Sekilas

Pemasok terdaftar
6 pemasok
MOQ tipikal
20–100 kg (bubuk); 50–200 kg (curah)
Waktu tunggu tipikal
3–6 minggu
Daerah asal
Kyoto (Uji, Wazuka), Shizuoka, Nationwide
Kategori
Bahan minuman
Musim panen
Sepanjang tahun (disangrai dari teh panen akhir / teh batang)
Status regulasi Jepang
Food Sanitation Act
Nama Jepang
焙じ茶
Romaji
Hōjicha

Tentang bahan ini

Hojicha adalah teh hijau Jepang yang dipanggang pada suhu tinggi, menghasilkan minuman khas dengan aroma panggang, astringensi rendah, dan kafein rendah. Bentuk bubuknya digunakan dalam es krim, produk panggang, latte spesialti, dan kembang gula. Permintaan ekspor telah tumbuh sebagai alternatif matcha yang lebih rendah kafein.

Status regulasi

JepangFood Sanitation Act
Uni EropaImpor pangan
Amerika SerikatUmumnya diakui sebagai pangan
TiongkokVerifikasi

FAQ untuk pembeli OEM

Q. What is the typical MOQ and lead time for hojicha powder?

Industry-typical MOQ is 20–100 kg for powder and 50–200 kg for loose / leaf product, with 3–6 week lead times. Roasting profile (light vs. dark roast) and milled-particle target (fine powder for latte vs. coarse for steeping) are commonly customizable on standard SKUs. Single-origin (Uji / Wazuka) commands a premium versus mixed-origin nationwide blends.

Sumber · Terakhir ditinjau: 2026-04-26

Klaim pengetahuan industri — belum disandarkan pada satu sumber primer

Q. Which regions are notable hojicha sources?

Hojicha is roasted nationwide, but Kyoto (Uji, Wazuka) is the heritage source associated with high-end specialty hojicha (often roasted from kuki-bancha stems). Shizuoka and Kagoshima are large-volume sources for industrial powder. Ishikawa Prefecture's 'kaga-bocha' (Kaga stick-tea, roasted kuki-bancha) is a well-known regional variant.

Sumber · Terakhir ditinjau: 2026-04-26

Q. What COA parameters and certifications should I request?

Standard COA: moisture, particle size distribution (for powder), color value (roast indicator), microbiological limits, heavy metals, pesticide residues against EU MRL list, radionuclide test (Cs-134/Cs-137) as documentation comfort, and acrylamide testing if requested (a Maillard byproduct of roasting; tea is generally low-risk but high-roast products warrant verification). JAS Organic and Rainforest Alliance certifications are available from major suppliers.

Sumber · Terakhir ditinjau: 2026-04-26

Q. What packaging and storage spec should I use for hojicha powder export?

Hojicha powder is hygroscopic and aroma-volatile, so request: nitrogen-flushed multi-layer foil bags (1–10 kg), inner aluminum-laminate bags, light-protective outer packaging, and shelf life specified with maximum cumulative temperature exposure. Once opened, recommended practice is refrigerated storage; unopened sealed shelf life is typically 12–18 months at room temperature.

Sumber · Terakhir ditinjau: 2026-04-26

Klaim pengetahuan industri — belum disandarkan pada satu sumber primer

Contoh penggunaan

  • Hojicha latte premixes and café syrups

    Positioning
    Low-caffeine alternative to matcha latte for café chains and direct-to-consumer specialty beverage SKUs.
    Tingkat pemakaian tipikal
    5–10 g hojicha powder per 200 mL latte, or 5–8% in syrup base.
    Catatan formulasi
    Combine with a small amount of skim-milk powder or oat milk powder for instant solubility; the roasted aromatics survive low-temperature reconstitution well.

    Sumber

    Klaim pengetahuan industri — belum disandarkan pada satu sumber primer

  • Hojicha ice cream and gelato

    Positioning
    Premium 'Japanese roasted tea' flavor for premium ice cream, gelato, and frozen desserts.
    Tingkat pemakaian tipikal
    1.5–3% hojicha powder on the white mix.
    Catatan formulasi
    Powder disperses cleanly into the ice cream mix; pair with a hint of brown sugar or kuromitsu to lift the roasted notes.

    Sumber

    Klaim pengetahuan industri — belum disandarkan pada satu sumber primer

  • Hojicha-flavored confectionery (chocolate, cookies, financiers)

    Positioning
    Roasted-tea premium flavor SKU within Japanese-fusion patisserie ranges.
    Tingkat pemakaian tipikal
    2–5% hojicha powder on the dough or chocolate base.

    Sumber

    Klaim pengetahuan industri — belum disandarkan pada satu sumber primer

  • Caffeine-conscious daily-drinking tea bag SKUs

    Positioning
    'Low caffeine, evening tea' positioning in pyramid tea bags or stick-pack RTD powders for adult and family use.

    Sumber

Pemasok Jepang

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