If you’re exploring Japanese tea, you’ve probably come across two common green teas: Matcha and Hojicha. They might both come from the same plant, but their flavours, colours, aromas, and caffeine levels are very different.
1. Processing: How Matcha and Hojicha are made
Matcha comes from tea leaves that are shaded for 3-5 weeks before harvest. Shading increases chlorophyll and amino acids (especially L-theanine), giving matcha its bright green colour and savoury umami flavour.
Hojicha is made by roasting green tea leaves (often bancha, sencha, or kukicha) at high temperatures. Roasting transforms the tea into a darker colour, toasty aroma, low bitterness, and extremely low caffeine.
2. Colour & Appearance
The colour difference comes from chlorophyll (matcha) vs. roasting (hojicha)
Matcha
- Bright, emerald green in ceremonial grades
- Slightly more yellow and olives for culinary grades
- Fine powder
- Vibrant green foam when whisked
Hojicha
- Warm brown to reddish-brown
- Powder is usually lighter and fluffier
- Becomes deep caramel brown when mixed into drinks
3. Flavour Profile
Matcha
- Rich umami
- Creamy and grassy
- Natural sweetness
- Slightly bitterness depending on grade
Hojicha
- Toasty, roasted aroma
- Notes of caramel, cocoa, or roasted nuts
- Very smooth and low in bitterness
- Comforting and mellow
4. Harvest Time
Matcha
- Typically 1st and 2nd harvest
- First flush, known as Ichibancha, is the most prized for ceremonial matcha
- Spring harvest results in high amino acids and vibrant colour
Hojicha
- Often made from later harvests, 2nd or 3rd pick
- The roasting process defines the taste more than the leaf grade
5. Caffeine Level
Matcha - Higher Caffeine
- Usually 60-80mg per serving (similar to espresso)
- Provides calm, focused energy thanks to L-theanine
- Great for a morning boost or mid-day focus
Hojicha - Very Low Caffeine
- 5-10mg per serving
- Roasting destroys much of the caffeine
- Suitable for evenings, children, and caffeine-sensitive drinkers
Matcha and hojicha are both iconic Japanese teas, offering distinct experiences. Whether you prefer the clean umami of matcha or the cozy aroma of hojicha, both powders are incredibly versatile for preparing lattes, culinary, or baking.
If you’d like to explore these teas further, check out our collection of ceremonial matcha, culinary matcha, and hojicha powder, all sourced directly from Uji, Kyoto, Japan.