HOJICHA

Hojicha is a unique Japanese green tea that stands out due to its roasting process. Originating in Kyoto in the 1920s, this tea is made by roasting green tea leaves (typically Bancha, Sencha, or Kukicha) at high temperatures, resulting in a distinctive reddish-brown color and a smoky, earthy flavor with hints of caramel and nuttiness.

The roasting process reduces the caffeine content, making Hojicha a suitable option for drinking in the evening or for those who prefer lower caffeine levels. The tea is often enjoyed hot, but it can also be brewed cold for a refreshing summer beverage. When brewed, Hojicha produces a light brown infusion with a rich, toasty aroma.

To brew Hojicha, use one teaspoon of leaves per cup of water at around 90°C (194°F) and steep for 30 seconds to one minute. This tea is appreciated for its smooth, mild taste and is often consumed after meals due to its digestive benefits and low acidity​