Hōjicha
Hōjicha (also spelled Hojicha) is a type of Japanese tea that is distinguished by its unique method of preparation. Unlike most other Japanese teas, Hōjicha is roasted in a porcelain pot over charcoal, a process that alters the leaf color from green to reddish brown. The tea is fired at a high temperature, altering the leaf color tints from green to reddish brown.
History[edit | edit source]
Hōjicha was first created in Kyoto, Japan in the 1920s. The process of roasting tea leaves was developed to make use of the leaves left over from the production of Sencha and other higher grade teas.
Production[edit | edit source]
The production of Hōjicha involves roasting the tea leaves over charcoal, a process that was traditionally performed in a porcelain pot. The high heat alters the leaf color from green to a reddish brown, and also lowers the amount of caffeine in the tea.
Flavor and Aroma[edit | edit source]
Hōjicha has a distinctively sweet, caramel-like aroma and a light, toasty flavor. The roasting process reduces the bitterness present in other types of tea, making Hōjicha a popular choice for those who prefer a less astringent brew.
Health Benefits[edit | edit source]
Like other types of green teas, Hōjicha contains antioxidants that can help to protect the body against damage from free radicals. However, the roasting process does reduce the amount of certain nutrients, such as catechins, that are present in other types of green tea.
See Also[edit | edit source]
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