Hōjicha (ほうじ茶

Hōjicha (ほうじ茶, Hōjicha?) is set apart from other Japanese green teas because it is roasted over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today.

The roasted flavours are extracted and predominate this blend. Hōjicha is made from Bancha (番茶, "common tea"), tea from the last harvest of the season and considered a somewhat lower grade of green tea than sencha, and Kukicha, tea made from the twigs of the tea plant rather than the leaves. Hōjicha infusions have a light- to reddish-brown appearance, and are less astringent due to losing catechin during the high temperature roasting process.

The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. As both Bancha and Kukicha are low in caffeine, Hōjicha is a popular tea to drink before going to sleep. It is also frequently found at sushi restaurants, particularly kaitenzushi.


ほうじ茶
出典: フリー百科事典『ウィキペディア（Wikipedia）』
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ほうじ茶（ほうじちゃ）とは、日本茶の一種であり、茶葉を焙（ほう）じて飲用に供するもの一般を指す。焙じ茶とも記される。普通、煎茶や番茶、茎茶を炒った（焙<ほう>じた）もの、すなわち焙煎（ばいせん）したもので、独特の香ばしさを有する。苦みや渋みはほとんどなく、口当たりはあっさりしている。ほうじ茶飲用の風習は、地方によってかなり相違がある。
ランクは玉露や煎茶より下位、番茶や玄米茶などと同位に位置づけられ、日本茶として高級な部類のものではない。