Hōjicha
Hojicha, translated "roast tea" is a roasted green tea from Japan. The tea leaves are roasted in Hojicha porcelain pots over charcoal while other teas in Japan are steamed due to prevent oxidation (kill green). This methode was invented in Kyoto.
For Hojicha is usually the last harvest of Bancha used. But there are also possible variants using Sencha or Kukicha.
The liquor of Hōjicha infusions is of pale reddish-brown appearance, and is less astringent due to losing catechins during the roasting process. The roast flavors are predominate and adds toasty and caramel-like flavors to the tea. The roasting process also lowers the amount of caffeine in the tea. Because of its mildness, Hōjicha is popular to serve during lunch or after dinner and even before going to sleep.