A farmer roasts Bancha tealeaves approximately for seven minutes at one hundred and seventy degrees centigrade by machine. Houjicha smells delicious. Tealeaves of Bancha, Kawayanagi, Kukicha or the medium quality of Sencha are ingredients of Houjicha. If you drink it as soon as the tea leaves have been roasted, you can appreciate the wonderful aroma. If you roast it in your house, you can enjoy the strongest aroma. If you buy it in tea shops, you are recommended to buy a little at a time at the shops where the tealeaves are actually roasted on the spot. It is like ice cream and chocolate. The more recently it has been roasted, the better it is.