It is made from more mature parts of the tea plant, including leaves, stems, and twigs, harvested later in the season. These are naturally lower in caffeine and better suited to withstand high temperatures, allowing the tea to develop deeper flavor without bitterness.
Slow roasting is what gives houjicha its characteristic color, aroma, and flavor. The result is smooth, low in astringency, with toasty, lightly sweet notes.
