Hojicha is a Japanese green tea and it emerged in 1920s Kyoto, when tea merchants began roasting leaves over charcoal. It is distinctive from other Japanese green t's because it is roasted after the leaves are steamed, whereas most Japanese teas are only steamed. The green tea leaf is fired at a high temperature. This causes the colour to tint from green to reddish brown and the flavour to shift from fresh and green to earthy and toasty. This process was first performed in Kyoto, Japan in the 1920's and its popularity persists today.
What makes hojicha even more interesting? It is low in caffeine, which makes it the perfect drink throughout the day.