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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 Tea Benefits are derived from the antioxidant compounds that are naturally found in the camellia sinensis plant where it and all types of green tea come from. Hojicha tea is a type of Japanese green tea that is produced by roasting bancha or even sencha and kukicha green tea leaves over high charcoal heat, usually using a porcelain pot. Due to this process, hojicha tea gets a savory flavor with a refreshing and caramel-like roasted taste and virtually no bitterness.