Houjicha

Houjicha is made by roasting bancha, sencha stems (kukicha), or other green tea at high temperatures (typically 200 degrees Celsius) in a porcelain pot or rotating drum. The intense heat transforms the leaf chemistry: volatile compounds responsible for grassy-green character are replaced by Maillard reaction products — pyrazines, furanones, and maltol — that create the characteristic roasted, caramel, slightly chocolatey profile. The roasting also volatilizes a significant portion of the caffeine, making houjicha one of the lowest-caffeine true teas. Its gentle, warming character makes it the default after-dinner tea in many Japanese households and a popular choice for children. Houjicha has also gained international popularity as a latte ingredient, where its roasted notes complement milk beautifully. Brewing is forgiving: use boiling water and steep for 30-60 seconds.