Does Hojicha Have Acrylamide? What You Need to Know

November 30, 2025 •

4 min read

According to research, acrylamide is a chemical formed in many foods cooked at high temperatures, including roasted products like hojicha. The popular Japanese roasted green tea, hojicha, does contain acrylamide, with specific roasting conditions significantly influencing the final concentration.

Quick Summary

Hojicha, a roasted green tea, contains varying levels of acrylamide. The amount is influenced by roasting time and temperature, with higher temperatures potentially increasing formation. Concentration is lower in the final tea infusion. Safely consuming hojicha involves brewing wisely and being mindful of intake.

Key Points

Acrylamide in Hojicha: Hojicha contains acrylamide, a chemical byproduct of the high-temperature roasting process required to make the tea.
Roasting is Key: Higher temperatures and longer roasting times are directly correlated with increased acrylamide formation in hojicha leaves.
Reduced in Infusion: The amount of acrylamide is significantly lower in the brewed tea infusion than in the dry roasted leaves because it is water-soluble.
Inhibition by Antioxidants: Naturally occurring antioxidants in tea, including catechins, can help inhibit acrylamide formation during processing.
Brewing Impacts Levels: To reduce potential acrylamide exposure, brew hojicha with slightly cooler water and for a shorter duration.
Context and Moderation: Health authorities advise consuming a balanced diet to mitigate risks, and enjoying hojicha in moderation is generally considered safe.

The Science of Acrylamide in Hojicha

Acrylamide is a chemical compound that naturally forms in many starchy or plant-based foods during high-temperature cooking processes such as frying, baking, and roasting. This formation occurs through a chemical reaction known as the Maillard reaction, which is also responsible for creating the delicious flavors, aromas, and brown color in many foods and beverages. In the case of hojicha, the roasting of green tea leaves, stems, and stalks at high temperatures triggers this same reaction, leading to the creation of acrylamide.

The precursors for acrylamide in hojicha are the amino acid asparagine and reducing sugars, which are naturally present in the tea leaves. When exposed to temperatures generally above 120°C during roasting, these compounds react to form acrylamide. Studies on roasted green tea (houjicha) have confirmed the presence of acrylamide, with levels varying significantly based on the specific manufacturing conditions.

How Roasting Affects Acrylamide Levels

The level of acrylamide in hojicha is a direct result of the roasting parameters. Research has clearly shown that higher temperatures and longer roasting times can increase acrylamide formation. For instance, a study comparing different roasting treatments found that acrylamide amounts in the final tea infusion were higher when roasted at 180°C for 15 minutes compared to 160°C for 30 minutes. The roasting time and temperature are therefore crucial factors that producers can control to mitigate acrylamide levels. This understanding has led to recommendations for using optimal processing conditions, such as lower temperatures, to reduce acrylamide while preserving desirable flavor characteristics.

Interestingly, the final amount of acrylamide consumed by a tea drinker is significantly lower than the amount found in the dry roasted leaves. Acrylamide is highly soluble in water, meaning a portion of it transfers to the tea infusion during brewing. However, the levels in the brewed tea are substantially reduced compared to the raw product. This is a key point for consumers, as the exposure from a cup of hojicha is relatively small.

Hojicha vs. Other Teas and Coffee: Acrylamide Comparison

To put the presence of acrylamide in hojicha into perspective, it's helpful to compare it with other popular beverages. Because unroasted green tea (like matcha) is not subjected to high heat, it contains much lower, or sometimes undetectable, levels of acrylamide. Coffee, made from roasted beans, is another well-known source of acrylamide. Here is a comparison to illustrate the differences.


Feature	Hojicha	Matcha	Coffee (Brewed)
Processing	Roasted at high temperature	Shade-grown, steamed, stone-milled	Roasted at high temperature
Acrylamide Formation	Moderate to high levels during roasting	Very low to non-existent	Moderate to high levels during roasting
Caffeine	Low	High	High
Flavor Profile	Smoky, nutty, woody	Grassy, vegetal, umami	Bitter, nutty, chocolatey

Practical Steps to Reduce Acrylamide Intake

For those who wish to minimize their acrylamide exposure, there are several practical steps that can be taken. This applies not just to hojicha but to other foods and beverages as well. The Food Standards Agency recommends aiming for a golden yellow color when cooking starchy foods, as browning is a visual indicator of the Maillard reaction. While you cannot control the roasting of commercially produced hojicha, you can control the brewing process.

Here are some consumer-focused strategies:

Choose Lighter Roasts: Seek out hojicha labeled as lightly roasted, as a darker roast suggests more extensive high-temperature exposure and potentially higher acrylamide levels.
Limit Steeping Time: Research suggests that longer steeping times can increase the dissolution of acrylamide into the water. To minimize extraction, steep for a shorter duration, such as 1-2 minutes.
Avoid Excessive Water Temperatures: While hojicha is often brewed with hot water to bring out its flavor, extremely high temperatures can affect the rate at which compounds are extracted. Brewing at slightly lower temperatures, such as 70-80°C, may offer a balance between flavor and mitigation.
Embrace Variety: Diversify your tea consumption by incorporating unroasted options like regular green tea, white tea, or herbal teas to reduce overall intake from a single source. These alternatives are not subject to the same high-temperature processing.
Store Properly: Store hojicha powder or leaves in a cool, dark place to maintain freshness, as degradation over time could impact component concentrations.

Is Hojicha Still Safe to Drink?

It is important to remember that the presence of acrylamide does not mean hojicha is inherently dangerous. The key lies in moderation and understanding the context of exposure. Health authorities, such as the FDA, emphasize that overall dietary intake is the primary concern, and it's best to maintain a balanced diet rather than eliminating any single food. A balanced diet rich in fruits, vegetables, and whole grains naturally helps mitigate potential risks. For the average consumer enjoying hojicha in moderation, the potential health risk is considered minimal. The health benefits of hojicha, such as its antioxidants and relaxing properties, should also be considered as part of its overall value.

Conclusion

Yes, hojicha does have acrylamide due to the high-temperature roasting process it undergoes during manufacturing. This chemical forms naturally as part of the Maillard reaction, which also creates the tea's unique flavor. Research has shown that the roasting temperature and time are key determinants of acrylamide levels in the dried leaves. However, the concentration in the final tea infusion is significantly lower, and consumers can further minimize exposure by limiting steeping time and controlling water temperature. While acrylamide is a valid concern, enjoying hojicha in moderation as part of a balanced diet is a reasonable approach, especially considering the broader nutritional context and the tea's other health-promoting properties.

For more information on acrylamide in food, visit the U.S. Food and Drug Administration's official page on the topic: Acrylamide Questions and Answers.

Note: While a link to a relevant resource is recommended for authority, always verify its current availability and accuracy. The provided link leads to an FDA page covering acrylamide basics, which is appropriate for this context.

Frequently Asked Questions

Acrylamide is a chemical that can form in plant-based foods, including hojicha, when they are cooked at high temperatures. It is a natural byproduct of the Maillard reaction, which is the process of sugars and amino acids reacting under heat.

For most people consuming hojicha in moderation as part of a balanced diet, the risk is considered low. Health authorities emphasize managing overall dietary intake rather than focusing on a single food item.

Yes, because unroasted green tea (like matcha or sencha) is not subjected to high heat, it contains significantly lower, or sometimes undetectable, levels of acrylamide. Hojicha's roasting process is what causes the formation.

Yes, brewing can influence the level of acrylamide you consume. Shorter steeping times and slightly lower water temperatures can help minimize the extraction of acrylamide from the leaves into your cup.

The quality of the tea leaves is less of a factor than the roasting process itself. A producer who uses optimal, lower-temperature roasting methods may produce a hojicha with less acrylamide, regardless of its 'grade'.

Both hojicha and coffee contain acrylamide due to their roasting processes. The levels can vary widely in both beverages depending on the specific roasting and preparation methods. Experts recommend a balanced diet for overall risk management for both.

It is nearly impossible to completely avoid acrylamide, as it forms in a wide variety of common foods cooked at high temperatures. The best approach is to minimize exposure by choosing a balanced diet and preparing food with conscious techniques.