Both come from Japan, both are available as a fine powder, and yet they could taste hardly different. Here are the main differences between matcha and hojicha.
Production
Matcha comes from shaded tea plants. The leaves are steamed, processed into tencha, and ground on stone mills. Hojicha, on the other hand, is roasted at a high temperature. Roasting gives it its reddish-brown color and warm aroma. The powder is created by grinding the roasted tea.
Color and taste
- Matcha: bright green, fresh, rich in umami, slightly sweet with a subtle bitter note.
- Hojicha: reddish-brown, nutty, caramel-like, mild and very smooth.
Caffeine
Because the whole leaf is consumed with matcha, it provides more caffeine per serving than regular green tea. Hojicha "usually" contains less caffeine, as some of it is broken down during roasting. Exact values depend on the product and dosage.
When is which tea right?
- Matcha is suitable for the morning or afternoon when you are looking for focus and freshness.
- Hojicha is a good fit for the evening or for anyone who likes it mild.
In drinks and recipes
Both can be easily prepared as a latte with milk or plant-based milk, hot or iced. Matcha brings freshness and color, hojicha depth and a caramel note that pairs well with berries, caramel, or tonic.
Which one is right for you?
It is best to try both. You can find our Ceremonial Grade First Flush Matcha from Kagoshima and our Ceremonial Grade Hojicha in the shop. Recipe ideas are available in our recipe blog.
