The most famous Japanese roasted tea, Hojicha (or Houjicha) is made from Bancha tea harvested in the autumn. After being processed using the traditional Japanese green tea method (steaming, shaping, drying), the leaves are roasted at 150°C for five minutes and then at 300°C for another five minutes. Nowadays, Hojicha is consumed more in those parts of the country where tea doesn’t grow, i.e. north of Tokyo, mainly on the island of Hokkaido. For food lovers, serve Hojicha lukewarm or at room temperature and pair its woody, animal notes with a Pont-l’Evêque, Livarot or any other soft cheese with a washed or bloomy rind.
