India, May 21 -- As India's culinary horizons continue to expand, Japanese cuisine has become a particular favourite. While the madness over matcha caught on with a sudden quickness, another Japanese tea has quietly been making its mark in the country. On International Tea Day today, meet hojicha - a roasted green tea with a warm, nutty aroma and a sweet, mellow flavour. Unlike its vibrant, almost floral cousin, hojicha's signature reddish-brown hue and low bitterness make it a soothing and highly approachable gateway into roasted teas. Rich in antioxidants and low in caffeine, it's comfort in a cup that additionally aids digestion and relaxation. Experts in the food and beverage industry tell us it has less to do with wellness, but rather a global matcha shortage. While hojicha hasn't overtaken its green counterpart, this growing preference for something warmer could be the next big wave in tea culture. "Hojicha is not just a trend. It's smooth, comforting, and hits the Indian palate just right - think roasted barley meets gentle coffee," says chef Suvir Saran, whose soon-to-open Jaipur cafe will feature the tea both as a drink and a dessert in its limited-time special menu. Yu Sung Eo, one of the founders of bubble tea company Got Tea, shares that they introduced hojicha to their menu a few months ago. "When we launched matcha in 2020, it didn't get a great response as it is an acquired taste, but as it became a craze, we started seeing an uptick in signs of acceptance from customers. The introduction of hojicha on our menu has had a similarly quiet response, but we're hoping it will become as big," he muses. Despite its more muted footprint, Umesh Kapoor, co-founder of Pour Over Coffee Roasters is sees hojicha becoming a staple in premium beverage offerings. He also envisions a new movement: Indian tea brands roasting local green tea in Hojicha's style, creating a fusion product that's both familiar and exotic. "Picture hojicha lattes, sparkling hojicha sodas and cold brews in cafes across urban India. It's comforting, photogenic and ripe for Reels and even branding," Umesh states. Chef Dheeraj Mathur, cluster executive chef at Radisson Blu, Kaushambi adds that India's growing appetite for international cuisine makes it fertile ground for roasted tea. "Restaurants and cafes could introduce it as a specialty tea to create a distinctive menu experience. Hojicha's toasty flavour and low caffeine content make it ideal for consumption and digestive comfort," he explains. The best part? "It pairs beautifully with Indian desserts like gulab jamun or jalebi, and there's exciting potential for use in marinades, sauces, or even fusion creations like Hojicha kulfi," he notes, before adding, "But awareness is key - consumers need to understand its benefits and unique flavour,"...