The history of Hojicha demonstrates the aversion to waste in Japanese culture. In the 1920s, tea merchants tried to make the most of the leftover leaves, stems, stalks, and twigs from past tea production by roasting them over charcoal. In addition to minimizing waste, Hojicha resulted in another business opportunity. The pleasant aroma of roasted green tea helped merchants entice more customers into their shops. This low-caffeine Japanese classic smells of hardwood, toasted cereals, and hazelnuts.