Houjicha is a Japanese green tea that is distinguished from others because it is roasted in a porcelain pot over charcoal while Japanese tea is usually steamed. The tea is fired at high temperature, altering the leaf color tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.
Houjicha infusions have a light- to reddish-brown appearance, and are less astringent due to losing catechins during the high-temperature roasting process. The roasted flavors are extracted and predominate this blend: the roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavor. The roasting process used to make Houjicha lowers the amount of caffeine in the tea. Because of its mildness, Houjicha is a popular tea to serve during the meal or after the evening meal before going to sleep and even preferred for children and the elderly.
How to use:
Two scoops of hojicha powder are placed in a sieve using a scoop; the tea is sifted into the bowl to prevent lumps. A small amount (about 1/4 cup) of hot — but not boiling — water is poured over the hojicha, and it is then whisked vigorously until fine foam forms on the surface of the water.
There are many recipes that incorporate hojicha tea powder. For example, sprinkle the tea powder onto ice-cream, food, your drinks and more and it also adds a nice brown color to you recipes. This is unique for parties and unique occasions that need food and drinks to be brown in color.