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Hojicha
is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.
==Description==
Hōjicha is often made from bancha (番茶, "common tea"), tea from the last harvest of the season; however, other varieties of Hōjicha also exist, including a variety made from sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves.
Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process. The roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty, slightly caramel-like flavor. The roasting process used to make ''Hōjicha'' also lowers the amount of caffeine in the tea.〔http://www.ippodo-tea.co.jp/en/tea/hojicha_02.html〕 Because of its mildness, ''Hōjicha'' is a popular tea to serve during the evening meal or after, before going to sleep, and even preferred for children and the elderly.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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