Hōjicha is roasted green tea. It is usually produced from Bancha leaves from the late Summer picking, thicker and bigger than Sencha. They originally have a relative low content of caffeine. After the leaves are roasted, the rest of is is decomposed. Hōjicha can be enjoyed even late at night without causing any sleep problems. It can be even given to babies without any risk. The roasting gives tea a distinctive mild, nutty aroma. Hōjicha is widely used as a base for many drinks and sweets. Sometimes when green tea is losing it’s flavor, roasting gives it  a "new life“. Many Japanese households have a small roaster, "horoki“, to salvage the old tea. So it is possible to make Hōjicha from Sencha or Gyokuro leaves. The Kuki-Hōjicha (roasted stem tea) has the richest nutty aroma.