Hojicha

Hojicha is made by roasting finished green tea, often bancha or kukicha with stems, at high temperature. The leaves turn reddish brown, grassy notes disappear and roasted aromas develop. The tea became popular in Japan in the 20th century.

The liquor is amber and tastes of roast, caramel or wood, with very little bitterness. Hojicha is considered low in caffeine, mainly because older leaves and stems are often used. It is brewed with hot water and is also used as a powder for milk drinks.