Hojicha is a roasted Japanese green bancha tea.
Created in Japan in the early 1920s, it is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are only steamed. This high temperature process reduces astringency and alters the leaf color, turning it from green to reddish-brown.
The lightly sweet and roasted flavor is unlike most green teas.
A unique tea often enjoyed after a meal or with sushi.