A teetottalers guide to the universe

Lets talk Hojicha.

Ishna Jacobs

Hojicha (also spelled houjicha) is customarily produced from the sun-grown Japanese green tea known as bancha, which is typically harvested from the tea plant later in the season, after the first and second flushes of tea. Some hojicha can also be made from earlier-harvested sencha leaves. Hojicha emerged in 1920s Kyoto, when tea merchants began roasting leaves over charcoal—possibly as a clever economical way to make use of stems or even stalks left over as the advent of mechanical harvesting began to scatter debris among harvested leaves. The roasted mixture produced an intense aroma that proved tantalizing to many, and...