Although Hoji Cha looks like a black tea, it is actually a lightly roasted green tea. In Japan's Kyoto mountainous region, by early summer, tea leaves from the Bancha plant grow too large and coarse for Sencha. These leaves are then roasted to create Hojicha. After plucking, the leaves are steamed to prevent oxidation and then roasted. Roasting neutralizes the leaf's astringency and, in the process, lowers its caffeine content. You'll enjoy the unique toasty flavor of this pan-fired or roasted tea. It yields a rich and hearty brew, golden brown with a smoky or toasty flavor undertone.