What is the primary consequence of high-heat roasting used to make Hojicha?

Answer

The roasting radically alters the flavor profile to nutty and smoky while drastically reducing the caffeine content

Hojicha, meaning 'roasted tea,' involves taking mature leaves or stems, often Bancha or Kukicha, and subjecting them to high heat roasting, usually performed in a porcelain pot. This intense heat application fundamentally transforms the chemical composition and resulting taste. The characteristic vegetal flavor of green tea is replaced entirely by smoky, nutty, and caramelized notes, shifting the color to reddish-brown. Critically for its consumption profile, this roasting process drastically lowers the tea’s caffeine content, which is why Hojicha is frequently consumed in the evening or by groups sensitive to stimulants, such as the elderly or children in Japan.

What is the primary consequence of high-heat roasting used to make Hojicha?

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