Hojicha Roasted Green Tea Japanese Technique
Kyoto, Japan — commercialized 1920s in Kyoto tea district
Hojicha is created by roasting bancha or sencha leaves at high temperature (around 200°C), transforming green tea's bitter catechins into roasted pyrazines and reducing caffeine content significantly. The result is a warm, caramel-toasted, low-caffeine tea drunk widely in Japan at dinner and by children. Hojicha's bold roasted character makes it highly versatile in cooking — it pairs beautifully with dairy (hojicha latte), ice cream, panna cotta, and baked goods. The Kyoto tradition of roasting over charcoal produces superior depth.