Matcha vs. Hojicha: What’s the Real Difference?
Japanese green teas are having a global moment, and two of the most popular varieties are matcha and hojicha. While they both come from the same plant, their flavour, appearance, and benefits are surprisingly different — and understanding those differences can elevate your menu or tea selection.
Matcha: The Vibrant Energy Booster
Matcha is made from shade-grown green tea leaves that are stone-ground into a fine, bright green powder. It's rich in antioxidants (especially EGCG), packed with nutrients, and offers a smooth but focused caffeine lift. Its bold, umami-rich taste makes it perfect for matcha lattes, smoothies, and even baking. Loved by wellness enthusiasts, matcha is the go-to for clean energy and clarity.
Hojicha: The Roasted, Relaxing Alternative
Hojicha, on the other hand, is made by roasting green tea leaves or stems over high heat. This gives it a warm, toasty aroma, reddish-brown colour, and a mellow, nutty flavour with little to no bitterness. It’s naturally low in caffeine, making it ideal for evening drinks, desserts, or anyone looking for a more calming option.
Which Should You Choose?
Choose matcha when you want a vibrant, energising drink with a modern wellness edge. Go with hojicha when you're looking for comfort, warmth, and a caffeine-light alternative that’s equally versatile. Many cafés now offer both to meet growing demand for Japanese teas.