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Hojicha (sometimes spelled houjicha) is a Japanese green tea that has been roasted at a high temperature. It is usually made of bancha, but it can also be composed of sencha or kukicha. The process of making hojicha first came about in Kyoto, during the 1920s. It is believed that roasting the leaves over charcoal was a way for merchants to make low grade tea more desirable. The leaves of this roasted tea have a crimson-brown colour, along with a strong, nutty aroma.
Hojicha is often made from Bancha (common tea), tea from the last harvest of the season, however other varieties of Hojicha also exist, including a variety made from sencha. Hojicha is set apart from other Japanese green teas because it is roasted in a porcelain pot over charcoal.he roasting process used to make Hojicha lowers the amount of caffeine in the tea. Kukicha. Kukicha, or twig tea, also known as bocha, is a Japanese blend of green tea made of stems, stalks, and twigs.