What flavor profile and characteristic result from the roasting process used to create Hojicha?
Answer
A roasted, nutty, earthy flavor and very low caffeine content.
Hojicha is produced specifically through the roasting of already processed leaves, usually Bancha or Sencha, often utilizing charcoal as the heat source. This high-heat application dramatically alters the chemical makeup and appearance of the tea, turning the leaves a distinct reddish-brown color. Flavor-wise, the vegetal sharpness is replaced by warm, comforting notes described as nutty and toasty. Crucially, this roasting process causes a significant reduction in the tea’s caffeine level, making Hojicha a popular selection for consumption later in the day or for individuals sensitive to caffeine.
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