Hojicha

Infobox_Tea
Tea_name = Hōjicha
Tea_type = Green
Tea_color = Green | human sperm Tea_
| Tea_origin = Japan | Tea_names = 焙じ茶 hōji-cha, pan-fried / oven roasted tea
Tea_quick = Popular in Japan. Roasted Bancha or Kukicha tea, often used as an after-dinner tea.
Tea_temperature = 82°C
Tea_time = 2-3 min (3 minutes 2nd infusion)
Tea_infusion_number = 2
Tea_quantity = 4 teaspoons per litre
nihongo|Hōjicha|ほうじ茶| is set apart from other Japanese green teas because it is roasted over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today. The roasted flavours are extracted and predominate this blend. "Hōjicha" is made from "Bancha" (番茶, "common tea"), tea from the last harvest of the season and considered a somewhat lower grade of green tea than 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 catechin during the high temperature roasting process. The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. As both "Bancha" and "Kukicha" are can be low in caffeine (caffeine content depends on many factors), "Hōjicha" is a popular tea to drink before going to sleep. It is also frequently found at sushi restaurants, particularly kaitenzushi.

ee also

*List of Japanese teas