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HOJI-CHA is another favorite and currently popular tea in Japan used as an after dinner tea. It is set apart from other Japanese green tea because it is roasted in a porcelain pot over charcoal. The tea is fired at high temperature, altering the leaf colour tints from green to reddish-brown. The process was first performed in Kyoto, Japan in the 1920s and its popularity persists today. The roasted flavours are extracted and predominate this blend. Hojicha is often made from Bancha, "common tea"), tea from the last harvest of the season, however other varieties of Hojicha also exist, including a variety made from Sencha, and Kuckicha, tea made from the twigs of the tea plant rather than the leaves. Hojicha infusions have a light- to reddish-brown appearance, and are less astringent due to losing catechins during the high temperature roasting process. The roasting replaces the vegetative tones of standard green tea with a toasty, slightly caramel-like flavour. The roasting process used to make Hojicha lowers the amount of caffiene in the tea. Because of its mildness and digestive aide, Hoji-cha is a popular tea to serve during the meal or after the evening meal, before going to sleep, and even preferred for children and elderly. $29.00/3.53oz(100grams)