On the same shelf stand hojicha, stem hojicha and roasted genmaicha. All three carry "hōji", and what is left over is a method, a part of the plant, and something mixed in.
How much of this do these pages take on?
Two things only: how to read the roast, and how to read the blend.
The line against neighbouring drinks: the material and the roasting
The line against neighbouring drinks can also be drawn with two: the material, and the roasting. What hojicha roasts is the leaf or stem of the tea plant, the fire added after the green tea is made. Black tea comes from the same plant, but there the leaves are allowed to oxidise — a different step from roasting, so roasting black tea hard does not turn it into the hojicha that comes from green tea. Coffee differs from the material upwards: the National Coffee Association describes the coffee bean as the seed inside the fruit. Behind the same words, "deeply roasted", what is put under a fire is not the same thing.
What is left out
What is left out is worth settling too. There will be no catalogue of regional brands, because a place name alone does not settle what is inside. Recipes and confectionery go to the books appearing regularly since 2012. History is left with Nakamura Yōichirō's two volumes on the folklore of bancha. On effects on health there is no assertion here: these pages write as far as the rise and fall of compounds, and send what they do in the body to the guidance of public bodies.
What changes by the last page is how a packet is read
What changes by the last page is how a packet is read. "Dark roast" on the front is each shop's own word, with no reference temperature for roast level settled anywhere. The field marked "name" on the back, and the ingredients beside it, are the side whose words the labelling standard settled. That line becomes visible, on the packet.