Hojicha is a green tea processed through strong roasting, resulting in a strong aroma that stops just short of burning. Its flavor and character greatly differ from that of Sencha, and it has much less astringency and caffeine than either Sencha or Matcha.

It is essential to complete the roasting process without burning as burning will create a bitter and disagreeable taste. The perfect balance of umami and aroma is achieved just before the burning point. The stems, rather than the leafy portion, are the main ingredient in this tea and can sustain high temperatures needed to maximize umami and aroma.