Roasted Green Tea
Hōjicha (ほうじ茶) 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.
Pour the boiling water and brew for about 30 seconds. Hojicha contains less caffeine that other teas.
Hoji-cha is all about the aroma.