Hojicha vs Matcha: Two Teas, Two Worlds

Hojicha and matcha. Two Japanese names, two teas from the same plant, and yet two completely different experiences. If you're wondering which one to pick, or if you're simply curious about what sets them apart, this article is for you.

We're not going to tell you one is better than the other. That would be like comparing an espresso to a herbal tisane — both have their place, just not for the same reasons.

Same plant, different processing

Let's start with the basics: hojicha and matcha both come from Camellia sinensis, the same plant that gives us sencha, gyokuro, and even black tea. What makes them so different is what happens to the leaves after they're picked.

How matcha is produced

Matcha follows a fairly demanding process. The tea bushes are shaded for several weeks before harvest to block sunlight. This forces the plant to produce more chlorophyll and L-theanine, which gives matcha its intense green colour and that characteristic umami taste. After harvest, the leaves are steamed, dried, stripped of their stems and veins, then ground into a very fine powder using stone mills.

How hojicha is produced

Hojicha is more straightforward. You take bancha leaves (sometimes sencha) — leaves that haven't had the shading treatment or the same level of care — and roast them at high temperatures. It's this roasting that transforms everything: the colour, the taste, the aroma, and even the chemical makeup of the tea.

Taste: two different universes

This is where the difference hits hardest.

Matcha

• Vegetal, grassy, sometimes slightly bitter
• Pronounced umami notes (especially in ceremonial grades)
• A creamy sweetness when it's good quality
• Can surprise those not used to "green" flavours

Matcha has a bold, distinctive taste. People either love it right away or need some time to warm up to it. If you want to try a quality matcha, our ceremonial matcha is a good starting point.

Hojicha

• Caramel, toasted hazelnut, woody
• Gentle and warm, almost no bitterness
• Comforting, a bit like hot chocolate in spirit
• Often appeals to people who don't like regular green tea

Hojicha is more approachable on first try. Its profile is closer to coffee or cocoa than to green tea. It's often a surprise for first-timers.

Caffeine: the big difference

If caffeine matters to you, the gap between these two teas is significant.

• Matcha: about 60-70 mg per bowl. That's comparable to an espresso, sometimes even a bit more. Matcha packs that much caffeine because you're consuming the entire leaf, ground to powder.
• Hojicha: about 7-15 mg per cup. The roasting breaks down much of the caffeine, and the bancha base already starts with less than spring teas.

In practice, this means matcha is a great morning or early afternoon pick-me-up, while hojicha can be enjoyed in the evening without any issues. For people who are sensitive to caffeine, this is a deciding factor. We wrote a detailed article about caffeine in matcha and hojicha if you want to dig deeper.

Preparation: whisk versus teapot

Making matcha

Matcha requires some equipment and technique. Traditionally, you need to:

1. Sift 1-2 g of powder into a bowl
2. Add about 70 ml of water at 80°C
3. Whisk vigorously with a chasen (bamboo whisk) in a W motion
4. Achieve a fine, even foam

It's not difficult once you get the hang of it, but there is a learning curve. And the equipment (bowl, whisk, sifter) is a small investment upfront.

Making hojicha

Hojicha is much more laid-back:

1. Put the leaves in a teapot
2. Pour water at 90-95°C
3. Wait 30 seconds to 1 minute
4. Pour and serve

No whisk, no sifter, no special technique. And even if you forget about your tea for a few minutes, it won't turn unpleasantly bitter.

Both can also be made as lattes — the matcha latte is a classic, and the hojicha latte is gaining popularity.

Price: why matcha costs more

Matcha is generally more expensive than hojicha, and it's not just marketing. There are concrete reasons:

• Shading: covering tea bushes for weeks requires labour and materials
• Selection: only the best spring leaves are used for quality matcha
• Grinding: stone mills produce very little powder per hour (about 30-40 g)
• Yield: it takes a lot of leaves to produce a small amount of powder

Hojicha uses bancha leaves, which are more abundant and cheaper to produce. Roasting is a simpler, faster process than stone grinding. The result: hojicha is typically more affordable.

That said, a good premium matcha is worth its price. You can taste the quality immediately.

When to drink each one

Here's a practical guide, no dogma involved:

Go with matcha when:

• You need energy in the morning or early afternoon
• You want a coffee alternative with a gentler, longer lasting lift
• You enjoy rituals and the preparation is part of the pleasure
• You appreciate umami and vegetal flavours

Go with hojicha when:

• It's evening and you want something warm without caffeine (or nearly)
• You don't enjoy the taste of regular green tea
• You want a tea that's easy to make, no fuss
• You're looking for a comforting drink on a cold day

Can they coexist?

Absolutely. And that's probably the best approach. Many Japanese tea enthusiasts drink matcha in the morning for energy and focus, then switch to hojicha in the evening to wind down.

They're not rivals. They're complements. Like a good coffee in the morning and a tisane at night — but in the world of Japanese tea.

Explore our tea collection to find the one that fits your time of day. Whether it's a ceremonial matcha for your mornings or a hojicha for your evenings, there's room for both in your daily routine.

The bottom line

Matcha and hojicha are two very different expressions of the same plant. One is bright, green, and stimulating. The other is gentle, brown, and soothing. There's no winner in this comparison, just two teas that serve different cravings and different moments.

The best thing to do is try both and see which one finds its place in your routine. Or both of them.