Hojicha is produced by roasting already processed, dry tea leaves and stems over high heat until they turn brown. Through this process they develop a rich bouquet of strong roasty flavors. For hôjicha it is usually not the first flush tea leaves, but rather the larger, harder leaves and stems from cuttings later in the year that are mainly used. The roasting process destroys the caffeine contained in the leaves but preserves the healthy ingredients of the tea plant, including polyphenols (tannin, catechin), which have an antioxidant effect and theanine, which has a relaxing effect. Hojicha is gentle on the stomach and is recommended to drink during and after illness, as well as for children and the elderly.