Sometimes necessity is the mother of invention as we have all heard. This tea is an instance of that. It was developed by a tea purveyor Kyoto in the 1920s who had some unsold tea that was beginning to age. Instead of throwing it away he roasted the tea to give it some new life. He found that people really liked the roasted quality and it has been a hit since then.
Modern houjicha is not made with old tea. They use fresh bancha tea roasted to a lovely reddish brown color in porcelain pots over charcoal fires. The roasting removes catechins from the tea, so that it is a smooth tea without astringency. It also removes most of the caffeine. The tea has a nutty, roasted, slightly caramelized taste to it. This tea is ideal with food or for an evening cup of tea. It is also an appropriate tea for children because of its very low caffeine content.
organic green tea
Use 2 grams of tea for every 6 ounces of water. Generally this works out to 1 teaspoon per every 6 ounces of water. Steep for 1 minute with boiling water.