The leaves are fired at high temperature after standard processing, turning them reddish-brown and creating a toasty, caramel-like warmth. The roasting also reduces caffeine, making hojicha a popular evening tea in Japan.
Tasting Notes
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Origin
Plant
Land
200–600m
Craft
Autumn / Winter (bancha base) harvest. Steamed, then high-temperature roasted.
From the tea table
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