Hojicha vs matcha – what's the difference and which should you choose?
Hojicha is a roasted green tea with a nutty, caramel flavour, made from a blend of other green teas such as bancha and kukicha. Matcha, on the other hand, is made from the powdered leaves of tea bushes grown in the shade. You will often read online that hojicha is an alternative to matcha, but it is worth treating it as more than just another trend and giving it a permanent place in your menu.
Key facts:
• Matcha is made from the powdered leaves of shade-grown tea bushes, while hojicha is usually bancha and kukicha roasted at a high temperature.
• Hojicha contains far less caffeine than matcha: only about 7-15 mg per 200 ml (leaf hojicha) or about 15-25 mg per 200 ml (hojicha powder), compared with about 40-135 mg per 200 ml for matcha.
• Hojicha has a nutty, caramel flavour, while matcha is sweet with umami notes.
• Hojicha is suitable for children and pregnant women and can be drunk in the evening. Matcha works better during the day, when you want an energy boost.
What is hojicha?
Hojicha is a green tea made by roasting mature leaves and stems of Camellia sinensis , and it owes its name to that production process – „hoji-cha” literally means „roasted tea” in Japanese. Hojicha can be drunk as an infusion of leaves or consumed as whole powdered leaves, just like matcha, which is why the two are so often compared. The tea has a nutty, caramel flavour without the bitterness typical of green teas, and an exceptionally low caffeine content. That sets it apart from matcha, which is more intense, grassier and stimulating.
The history of hojicha
Hojicha is believed to have been created by a tea merchant who had a large amount of bancha that was no longer fit for sale. He decided to roast it, which extended its shelf life and, in the process, produced an entirely different tea. Hojicha production began in Kyoto in the early twentieth century, and the tea won many admirers thanks to its pleasant smoky aroma and mild nutty-caramel taste.
How is hojicha made?
Hojicha is made from mature, late-harvested, sun-grown leaves and stems of Camellia sinensis. The leaves are first steamed, rolled and dried, then roasted over charcoal at around 150-200°C. Originally they were roasted in a flat, unglazed ceramic vessel called a horoku, which drew moisture out of the tea and spread the heat evenly; today, and on an industrial scale, a rotating metal drum is usually used instead. During roasting the Maillard reaction takes place, giving hojicha its brown colour and nutty aroma – the same reaction that happens when bread is baked or coffee is roasted. It also reduces the amount of catechins, the compounds that give green tea its astringent taste.
Hojicha is usually made from larger, mature tea leaves, typically bancha, and from kukicha, which consists of twigs and stems. Matcha, by contrast, is made from the powdered leaves of tea bushes that spend about three weeks before harvest ripening under covers that shield them from the sun. This gives them more nutrients and their green colour.
Hojicha – an alternative to matcha?
Hojicha is becoming more and more popular around the world and is increasingly available in cafes and matcha bars. Although it is often treated as an alternative to matcha, the two teas differ considerably. Hojicha can be drunk as leaf tea or as powder, while matcha is only ever a powdered tea.
How does hojicha differ from matcha?
Although both teas come from the same plant, they differ in how they are made, in colour, in flavour and above all in their effect. Hojicha is the milder, nuttier tea; matcha is fresher and more stimulating.
Hojicha vs matcha
| Hojicha | Matcha | |
| Form | Leaf tea or powder | Powdered tea |
| Leaves | Mature, sun-grown | Young, shade-grown |
| Colour | Brown, or crimson as an infusion | Green |
| Flavour | Nutty and caramel | Sweet, with umami notes |
| Aroma | Smoky | Grassy |
| Caffeine per 200 ml | About 7-15 mg (leaf hojicha) or about 15-25 mg (hojicha powder) | About 40-135 mg |
| Effect | Relaxing | Stimulating and relaxing |
| When to drink it | All day, including the evening | In the first half of the day |
The properties of hojicha
Even though roasting leaves hojicha with fewer catechins than most green teas, matcha included, it still contains plenty of antioxidants and of L-theanine, which has a relaxing effect. It supports the digestive, immune and cardiovascular systems, helps lower bad cholesterol, helps maintain healthy blood sugar levels and keeps teeth and gums healthy. Hojicha is also gentler in taste and easier on the stomach than matcha, and it stands out among green teas for its exceptionally low caffeine content.
How much caffeine does hojicha contain?
According to MatchaFans, leaf hojicha contains only about 7-15 mg of caffeine per 200 ml and hojicha powder about 15-25 mg – far less than matcha (40-135 mg per 200 ml) and coffee (about 95-165 mg). The roasting process is what keeps the level of this stimulating substance so low.
How to prepare leaf hojicha, hojicha powder and matcha
To prepare hojicha, measure out about 2-3 g of tea per 200 ml of water at 75-90°C, slightly hotter than for matcha. Steep for 1-3 minutes, depending on how strong you like the infusion, and you can repeat the process twice more.
For powdered hojicha, measure out a teaspoon of tea (about 1-2 g), add a small amount of water (about 50 ml) at around 75-90°C and whisk it with a chasen, a bamboo whisk, or a milk frother. Then top it up with more water to taste.
Matcha is prepared in much the same way, but remember that the water should never be hotter than 80°C.
How many grams of hojicha and matcha you need per cup
| Leaf hojicha | Hojicha Powder | Matcha | |
| Tea per 200 ml | About 2-3 g | About 1-2 g | About 2-3 g |
| Amount of water | 200 ml | About 50 ml + 150 ml of extra water, milk or plant-based drink | About 50 ml + 150 ml of extra water, milk or plant-based drink |
| Water temperature | About 75-90°C | About 80-90°C | No hotter than 80°C |
How to make hojicha latte and matcha latte
The recipe is simple: whisk a teaspoon of powdered tea (about 1-3 g) with 50 ml of water at around 80°C (hotter for hojicha latte, cooler for matcha latte), then add about 150-200 ml of milk or a plant-based drink. The exact proportions are down to your own taste. Hojicha and matcha both go beautifully with milk, and the latte version is made in much the same way.
Hojicha in the kitchen
Like matcha, hojicha can be used in the kitchen for more than drinks – it works in baking too. Its distinctive flavour, a little like cocoa, suits granola, cookies, bars, ice cream and smoothies, and even savoury dishes such as sauces and marinades for meat and vegetables. It also pairs well with soy sauce, garlic and ginger.
Where to buy hojicha
You can buy hojicha in good tea shops, matcha bars and cafes. Hojicha is also part of the Moya range – in our shop and matcha bars you will find it both as leaf tea (Moya Hojicha), to drink as an infusion, and as hojicha powder, with water or as a latte.
Which is the better choice – matcha or hojicha?
Choose matcha when you want a lift, better focus or an alternative to coffee, and hojicha when you want to slow down and relax. That is why matcha is best drunk during the day and hojicha at any time, especially in the evening. Which one is the better choice comes down to your own needs and preferences, because the two teas complement each other beautifully.
FAQ
How much caffeine does hojicha have?
Leaf hojicha has about 7-15 mg of caffeine per 200 ml, and hojicha powder about 15-25 mg per 200 ml.
Can hojicha be drunk in the evening?
Yes, hojicha can be drunk in the evening because of its low caffeine content.
What does hojicha tea taste like?
Hojicha has a mild nutty-caramel flavour and a smoky aroma.
Can hojicha replace coffee?
Hojicha will not replace coffee as a stimulant, but it can be a low-caffeine alternative to it.
How does hojicha differ from kukicha?
Hojicha is a roasted green tea, while kukicha is a green tea made from stems and twigs.
Can children drink hojicha?
Yes, children can drink hojicha because it contains very little caffeine.
