Hojicha

Hojicha is a roasted green tea, originating in Kyoto about 100 years ago. The tea base used is often an older or later flush of Bancha, although other varieties of tea, including Tencha, can be used. Ours is a Tencha base and is sometimes referred to as a roasted Matcha. The tea goes through a roasting process in clay pots, reaching temperatures upwards of 150~160° C. The roasting process oxidizes the leaves, giving it the distinct dark red / brown, an unusual sight in green teas.
Because of the high temperatures used to roast the tea, the caffeine content in the tea leaves begin to sublimate (which starts to occur at 160°), which gives Hojicha the lower caffeine level than it’s cousin, Matcha.

The origin of the the tea is that in the 1920’s, a merchant in Kyoto was looking to find ways to sell older, unsaleable bancha. He discovered that roasting turned what was considered an undesirable tea, and something unique, and flavorful!

Hojicha itself has a distinctive nutty, toasted flavor note, which hints of chocolate.