Green tea roasted over high heat until russet and sweet. Low in caffeine, evening-gentle, chestnut-warm.
Recipe
- Temperature 90 °C · 194 °F
- Leaf 4 g
- Water 250 ml
- First steep 0:45
- Each next steep +0:15
- Steeps 3
Lore
A Kyoto merchant is said to have roasted unsold bancha over charcoal around 1920, and invented a new tea in the act. The roast converts the leaf's bite into caramel warmth, which is why hōjicha is Japan's evening cup, poured even for children.