Hojicha is produced by roasting bancha or kukicha over high heat. The result is a savory tea with a refreshing and roasty taste and virtually no bitterness. The degree of roastiness in the aroma and flavor will depend on whether the tea is lightly or more deeply roasted. Unlike other Japanese teas, Hojicha has a distinct reddish-brown appearance in the cup. Lower in caffeine, it makes a great after-dinner tea.