These intensely roasty leaves and stems are considered a green tea, though you wouldn't know it from either their color or flavor. Treated at a high heat, their grassiness is transmuted into notes of roasted grain, cocoa, and even a caramel sweetness. This also breaks down much of the caffeine, making hojicha a less stimulating option which doesn't lack body, and a tea gateway for those trying to switch from coffee. It also complements strong-tasting foods while cutting through creamy ones, and is as suitable at the dinner table as at the tea table.
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.