Hojicha

Hojicha is set apart from other Japanese green teas because it is roasted over charcoal. The tea is fried at high temperature, altering the leaf colors tints from green to red. The process was first performed in Kyoto, Japanin the 1920's and its popularity persists today.

The main types of Houjicha are light and deep-fried. The roasted flavors are extracted and predominate this blend. The deeper fried leaf produce teas with a deeper roast aroma and taste and very little astringency.

Hojicha is made from Bancha(??, "common tea") and Kukicha grades generally from the last pickings of the summer considered lower in quality compared to other Japanese teas.

Regions: Produced in almost every tea-producing region.

Popularity: Pan-fried or oven roasted Hojicha is commonly encountered in teashops throughout Japan. The clean, roasted flavors of houjicha go with any kind of food, particularly oily foods. It is often used as an after-dinner tea. Inexpensive, but rare in the West.

Flavor/Aroma: Houjicha infusions have a distinctively clear red appearance (as distinct from hongcha) and are reputedly low in caffeineas well as catechinantioxidants. This makes it a popular tea to drink before going to sleep.

References

• Greentealovers (2005): Green Tea types and their proper preparation

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It uses material from the Wikipedia article Hojicha.