Hōjicha (ほうじ茶) is distinguished from other Japanese green teas because it is roasted in a porcelain pot over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The roasted flavors predominate this blend.
Popularized and first performed in Kyoto, Japan in the 1920s, this preparation of green tea has quickly gained acceptance around the world. The tea itself yields a pleasant roasted brew and is often served after or during an evening meal.
