Roast Your Own Hojicha

Bancha and Hojicha are everyday teas with a lot of personality. They carry the warmth and comfort of home, and the quiet magic that happens when simple leaves meet fire. In this workshop, we explore how these teas came to be, how they are processed and why roasting changes everything from aroma to mood.

After tasting and comparing several teas, we will get hands-on with a horoku (焙烙), where you will roast some tea leaves and transform them into hojicha! Everyone goes home with two servings of the Hojicha they create, so the fun continues at home. Be sure to bring a small container or resealable bag for your roasted tea.

Whether you already love the toasty sweetness of Hojicha or you’re curious about the honest charm of Bancha, this workshop offers a deeper look at the teas that quietly shape daily life in Japan. It’s part learning, part roasting, part delicious experimentation.

About the Japanese Tea Workshop series:

Led by Japanese tea educator Janice Chan, this series explores Japanese tea as culture, craft, and everyday life.

About the Instructor:

Janice Chan is the Global Japanese Tea Association (GJTea) representative for Western Canada and co-founder of Teakan. A GJTea-certified Japanese Tea Specialist, Jan offers workshops and lectures that blend tradition with modern perspectives, sharing the history, practices, and everyday culture of Japanese tea.

Her ongoing study includes practicing chanoyu with the Urasenke School and senchado under Oubaku-Baisa Ryū. With a deep respect for tradition and a thoughtful, approachable teaching style, Jan creates hands-on tea experiences that connect people to Japanese culture through taste, storytelling, and shared moments around the table.