Gateway from Green Tea to Hojicha

The Green Tea-Brined Wings at Rune Restaurant in Fort Wayne, Ind., point to opportunity with hojicha. The wings are fried until crispy, tossed in a deep rojo sauce and served with blue cheese. We’re seeing green tea brines move from consumer-facing recipe posts into real menu applications, with sightings from sweet tea–brined to black tea–brined chicken wings. But green tea is still the entry-level move.

Hojicha takes the next step in building a signature flavor story. This roasted green tea brine brings a deeper, nuttier, toasted profile that marries seamlessly with comfort-driven bar food while giving operators something guests haven’t seen everywhere yet. It offers the familiarity of a proven format with the excitement of a flavor still under the radar, creating a clear first-to-market opportunity.

Flavors on the Edge is an ongoing series that explores emerging ingredients poised to become high-impact flavor builders.