Like many of the world's great teas, Hojicha was discovered through a process of experimentation. During the 1920's a tea master in Japan decided to roast green tea leaves over charcoal in a porcelain pot instead of the traditional method of steaming it. The results were delicious.
Hojicha is produced using a 3rd flush Bancha style leaf known as Sanbancha. The plucked leaf is steamed and dried in a similar manor as Sencha. Next the dried leaf is roasted over a low heat. The roasting produces a sweet taste and wonderful aroma. The tea has a reddish color and a unique flavor. The roasting process removes the majority of the caffeine making it a great tea to drink if you want to limit your caffeine.
