Hojicha Green Tea
Hojicha green tea is set apart from other Japanese teas because it is roasted over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown.
The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today. The roasted flavours are extracted and predominate this blend.
Hojicha is made from Bancha ("common tea"), tea from the last harvest of the season and considered a somewhat lower grade of green tea than sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.
Hojicha infusions have a light- to reddish-brown appearance, and are less astringent due to losing catechin during the high temperature roasting process.
The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. As both Bancha and Kukicha are low in caffeine, Hojicha is a popular tea to drink before going to sleep. It is also frequently found at sushi restaurants, particularly kaitenzushi.
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