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[[File:Houjicha-infused.jpg|thumbnail|right|houjicha infused]]

[[File:Houjicha-infused.jpg|thumbnail|right250px|houjicha infused]]

'''Houjicha''' (焙じ茶) is a Japanese [[green tea]] that is distinguished from others because it is roasted while Japanese teas are usually steamed. It is very popular in Kyoto, the place where the process to make houjicha was invented in the 1920s.

'''Houjicha''' (焙じ茶) is a Japanese [[green tea]] that is distinguished from others because it is roasted while Japanese teas are usually steamed. It is very popular in Kyoto, the place where the process to make houjicha was invented in the 1920s.

== Process of making Houjicha ==

== Process of making Houjicha ==

Houjicha is most commonly made from bancha of the last harvest of a season. Other varieties of houjicha are varieties made from [[sencha]] and [[kukicha]]. The basic process consists of roasting the leaves at about 200° celcius. The roasting process brings in toasty flavors and it lowers the [[catechin]] and [[caffeine]] content of the leaves. Therefore, houjicha is a popular tea to serve during or after dinner and is even save for children.

Houjicha is most commonly made from bancha of the last harvest of a season. Other varieties of houjicha are varieties made from [[sencha]] and [[kukicha]]. The basic process consists of roasting the leaves at about 200° celcius. The roasting process brings in toasty flavors and it lowers the [[catechin]] and [[caffeine]] content of the leaves. Therefore, houjicha is a popular tea to serve during or after dinner and is even save for children.