It is roasted at 150 °C (302 °F) to prevent oxidation and produce a light golden colour, as opposed to other Japanese teas which are steamed.

The tea is fired at a high temperature, altering the leaf colour tints from green to reddish-brown.

[2] The process of making hōjicha was discovered in 1920 by accident when a Kyoto merchant had unsaleable bancha.

The lower levels of astringency in hōjicha are due to the tea losing catechins during the high-temperature roasting process.

Because of its mildness, hōjicha is a popular tea to serve during the evening meal, before sleep, and preferred for children and the elderly.