Difference Between Matcha and Hojicha

When it comes to Japanese green teas, matcha often steals the spotlight. But another traditional favourite, hojicha, is quickly gaining attention for its unique taste and calming qualities. So, what sets these two teas apart?

How They’re Made

Matcha is a finely ground powder made from shade-grown green tea leaves (tencha). The leaves are steamed, dried, and stone-milled into a vibrant green powder. In contrast, Hojicha is made by roasting green tea leaves, stems, or twigs over high heat, turning them a warm reddish-brown. This roasting process changes both the flavour and the caffeine content.

Flavour and Aroma

Matcha is known for its bold, umami-rich flavour with slight bitterness and natural sweetness. It has a vegetal, creamy profile that pairs perfectly with lattes and desserts. Hojicha, on the other hand, is smooth, nutty, and toasty with hints of caramel. The roasting removes bitterness, making hojicha a mellow, comforting option—even for those who don’t usually enjoy green tea.

Caffeine Levels

Because matcha is made from whole powdered leaves, it contains more caffeine—great for a morning energy boost. Hojicha contains significantly less caffeine due to the roasting process, making it a relaxing tea you can enjoy in the afternoon or evening.

How to Enjoy Them

• Matcha: Whisk into tea, make lattes, or use in baking for a vibrant green colour and flavour.

• Hojicha: Brew hot, serve iced, or try a hojicha latte for a roasted twist. It’s also popular in ice cream and Japanese sweets.

The Takeaway

Both matcha and hojicha are rooted in Japanese tradition but offer very different experiences. Choose matcha for focus and energy, and hojicha for relaxation and comfort.