While not green in color, Hojicha is in fact a green tea. However, it means "roasted tea" in Japanese (焙じ茶), so that's why the leaves are brown. This roasting gives it a nutty flavor and unique character. It can be made from Sencha, Bancha, or Kukicha, but it most commonly uses the larger, coarser leaves of the sun-grown teas. The leaves are denser with a firm structure, leaving them not so sensitive to heat, allowing them to be processed with roasting, after the typical steaming and drying. Generally, the leaves are evenly roasted in the final step using charcoal or sand roasting. Bringing the tea to a high temperature helps extract almost all of the tea's caffeine, making Hojicha perfect to drink throughout the day, especially in the evening.