Matcha may be the star of the tea world, but its roasted cousin, hojicha, is quietly stealing the spotlight—especially with Gen Z. Ever since the perceived matcha shortage, cafe-goers have been craving a new tea that’s wildly different from green and vibrant matcha. Hojicha is darker, roasted, earthier, and basically decaffeinated. But besides the color and flavor, what are the differences between hojicha vs matcha?

Well, learn more about how they’re produced, what they’re made of, and even preparation methods in this blog! You’ll be a little more aware at the end of it, I hope!

What is Matcha?

We all know what this green tea is, but if you don’t, matcha is a finely ground green tea powder. It’s made from young, shade-grown tea leaves, otherwise known as tencha.

Matcha has been around for centuries, but it really took off in 2024, most notably on social media. Because of its unprecedented skyrocket in popularity, it’s now one of the most sought-after teas. Practically every week, I see a new matcha pop-up or cafe open up near me!

You can use matcha in literally anything, from desserts, meals, and more, but it’s most popularly consumed in drink form. Think: lattes, iced teas, iced matchacanos, smoothies, etc.

Depending on the harvest and cultivar, like coffee, matcha can have different flavors. But generally, matcha has a smooth, earthy, and slightly bitter taste with a sometimes umami finish.

In the West, brands market matcha using grades like ceremonial and culinary, which don’t really communicate anything about the actual powder.

What is Hojicha?

Hojicha might be a newer tea you’ve heard of! It’s younger than matcha and wildly different. This tea is a roasted green tea made from the tea harvest leftovers, including old tea leaves, stems, and twigs, known as bancha. It’s slowly roasted over a charcoal fire until it turns dark brown and takes on a delicious roasted aroma.

Because hojicha is made with older tea leaves, they naturally have little caffeine in it, making hojicha, by default, a low caffeine tea. It’s a great low-caffeine alternative to matcha caffeine, and the perfect afternoon or evening nightcap.

The flavor is exceptionally delicious, with a unique roasted, caramel-like, nutty, and smoky taste. It’s known for its roasted aroma as well, and it’s popular amongst people with low caffeine tolerance.

Nowadays, you can find hojicha on almost all cafe menus, especially ones focused on tea.

The History of Matcha and Hojicha

Let’s go in order from oldest to newest!

History of Matcha

Did you know that matcha was actually invented in China? A lot of people have the misconception that it started in Japan because matcha from Japan is famous. It was brought over to Japan in the 1600s by a Buddhist monk who introduced it to the royal family via Buddhist tea rituals.

The tea ceremony then trickled down to the Japanese elite, who relished in the exquisite matcha teas. And as most in-fashion trends, it eventually reaches the masses in the form of the Japanese tea ceremony (or sado), which is still practiced today.

Now, you can find matcha outside of tea ceremonies and in mass culture, from cafes like Starbucks, to KitKat flavors, and more.

History of Hojicha

Much like many delicious things, hojicha is a product of resourcefulness! A Kyoto tea merchant in the 1920s roasted old tea leaves to make hojicha as a way to repurpose waste. Basically modern-day recycling (a sustainable king)!

It quickly grew in popularity because it was 1) cheap, 2) smooth and not bitter, and 3) easy to brew. Anything that is financially accessible, easy, and delicious is always a hit and the formula for virality.

Because of its delicious and gentle flavor, it spread across Japan, and you can find it in most cafes. It’s also a popular dessert flavor, from cookies, cakes, confectionery, and more.

Hojicha is a popular post-meal tea because it’s easy on the palate and stomach!

How They’re Produced

Matcha and hojicha both start out as green tea leaves, but that’s where their shared ancestry ends. Matcha comes from young tea leaves while hojicha comes from mature tea leaves, both from the same plant!

How is Matcha Made?

As mentioned, you make matcha from young shade-grown tea leaves. What is shade grown, you ask? It’s when green tea leaves grow in the shade… HAHAHA. But this is important because leaves in the shade make more chlorophyll (aka the thing that absorbs sunlight) to take in more light.

This chlorophyll is what makes matcha green! Young, amino acid-rich leaves are the most tender, nutrient-rich, and sweet, which makes them perfect for high-quality, delicious matcha.

The tea leaves stock up on nutrients in the winter, then are picked in early spring. Farmers pick, steam, and dry the leaves before deveining them so the powder is ultra soft and fine. They slowly grind the tea into matcha using stone mills, which give the best powder texture and flavor.

How is Hojicha Made?

Now, in comparison, hojicha is made with more mature tea leaves, usually at the very end of the tea harvest season. These leaves are tougher, more bitter, and less nutrient-dense since its been roasting in the sun. While not ideal for matcha, it’s perfect for hojicha!

The farmers harvest, steam, and dry the tea leaves, with the stems, twigs, veins, and all. Then, they slowly roast the leaves over a charcoal fire until they turn dark brown and give off a toasty and nutty aroma (thank you, Maillard reaction).

Once roasted, the farmers either package the leaves as is or grind them into a powder! The nice thing about hojicha is that you can consume it as brewed or powdered tea, where the latter is quite innovative!

Hojicha vs Matcha Differences

The production differences are only the beginning. Matcha and hojicha also differ in taste, shelf life, aroma, caffeine, price, and more! Here’s an organized hojihca vs matcha breakdown of these categories:

Grades & Quality

Matcha Grades

Matcha grades are not as black and white as labels like ceremonial and culinary make them seem.

In Japan, matcha is not graded with labels but by taste, cultivar, and harvest. There is no such thing as a “better quality” matcha, just different powders for your preference.

Usually, you’ll find brands describing matcha by flavor and its drinking purpose, like for iced teas, drinking straight, baking, or in a latte.

Cultivars are short for cultivated varieties, which are different strains of tea that have their own flavor, like wine! So, while sometimes the cultivar might not be disclosed, you’ll for sure find the different flavor notes. Some popular notes include chocolate, nuts, florals, umami, soft, creamy, fresh, earthy, etc.

Similarly, the matcha harvest also helps paint the flavor picture better. First harvest matcha uses the youngest tea leaves, and generally has a less bitter and sweeter flavor. These tend to be more “high-quality” matcha since it’s used for tea ceremonies and koicha. The longer the tea leaves spend on the bush, the tougher and more bitter they get.

So, second and even third harvest matchas tend to be more bitter and less sweet, which are perfect for lattes or culinary uses when other flavors might wash away more delicate flavors of matcha.

Hojicha Grades

Hojicha has less standardized ways of categorizing it, but it still has several different denominations. There are several different types of hojicha depending on the leaf part used.

For example, kukicha hojicha is made of more stems than leaves and has a sweeter flavor. Bancha hojicha, on the other hand, is made of mature tea leaves and has a more roasted flavor. There are flavor differences because different stages and compositions of the tea roast differently!

There are also light, medium, and dark roasts depending on how long the tea is roasted, which is just like coffee! Lighter roasts are more nutty and sweet, while darker roasts lean toward chocolatey and caramelly.

Shelf Life

Matcha has a relatively short shelf life.

When you expose dried tea leaves to air, they begin to oxidize. Oxidation turns catechins (the yummy parts of matcha) into more bitter components, and it also breaks down L-theanine, which is responsible for that umami flavor.

Tea leaves are first steamed, then dried to preserve the leaf as long as possible, so by default, matcha is very temperamental. It’s sensitive to light, heat, and oxygen, which only exacerbates the shelf-life.

So, good matcha storage is incredibly important for keeping matcha fresh. Once opened, matcha should be consumed within a month.

Hojicha lasts substantially longer because it’s roasted. Roasting the tea leaves burns off much of the catechins and L-theanine, so its flavor is not significantly affected by oxidation. You can open a tin of hojicha and consume it over 6 months, and it will still taste great! That’s one thing that I love about hojicha, you can set it and forget it, haha.

Hojicha vs Matcha Taste

As we know, matcha is grassy, umami, and slightly bitter. Depending on the cultivar and harvest, it can take on other, more nuanced flavors. The young tea leaves pack a lot of nutrients, which we taste in our matcha, like the catechins and L-theanine I mentioned.

Quite contrastingly, hojicha has a unique roasted and toasted aroma, tasting nutty, caramel-y, and somewhat mellow. Some hojicha teas lean more chocolatey, while others lean more nutty and sweet. But all hojichas have that signature roasted flavor. It’s kind of like how roasted marshmallows have that signature caramel flavor!

Aroma

Upon first whiff, matcha powder smells vegetal and earthy. Sometimes it can smell more chocolatey, and others it can smell more rubbery. When you mix it with water, it transforms into a new scent! For me, most of the time, matcha and water smell very ocean-like, leaning towards seaweed. I’ve also smelled a nutty or floral aroma in some powders as well.

Hojicha smells like coffee when dry, which makes sense since it’s roasted in a similar fashion. It’s partly smoky and toasty, and lighter hojicha teas tend to smell caramel-like. It’s much more warming and cozy compared to matcha, which is fresh and vegetal.

Color

Color is the most obvious difference between the two teas, where matcha comes in shades of vibrant green and hojicha in shades of brown.

However, if you let matcha oxidize enough, it can turn a light grey or greenish brown, which is when you know your matcha powder is no longer fresh. With hojicha, the tea will always stay a deep or light brown.

Matcha can also take on a yellow tinge, which is usually a sign of older harvests. First harvest matchas will have a vibrant, bright green color, similar to fresh grass.

Hojicha vs Matcha Caffeine

Caffeine is very different between hojicha vs matcha. Matcha is insanely caffeinated, while hojicha has little to almost no caffeine. I used to think the roasting process “burns off” the caffeine, but that’s not true! Hojicha has little caffeine because it’s made with mature tea leaves, which have much less caffeine than young tea leaves.

Per gram:

• Caffeine in matcha: ~30mg
• Caffeine in hojicha: ~7mg

Per teaspoon (one serving):

• Caffeine in matcha: ~50-60mg
• Caffeine in hojicha: ~15mg

One teaspoon of matcha is equivalent to one espresso shot (~64mg caffeine)! If you’re adding more than one teaspoon of matcha per drink, that’s equal to a double shot of espresso or more…

However, our body releases caffeine in matcha more slowly than in coffee thanks to an antioxidant called L-theanine! Which is why many people switch from coffee to matcha; they want to avoid jitters!

And while hojicha is not caffeine-free, it has a very low amount, safe for those with caffeine sensitivities like kids or elders.

Hojicha vs Matcha Benefits

Everyone knows that green tea has lots of nutrients and antioxidants, and matcha is the same (it’s literally ground up tea leaves). Young tea plants store lots of nutrients during the winter, then push them towards new growth, aka leaves, during spring. The leaves are packed with nutrients such as antioxidants that we then ingest every time we drink matcha.

Matcha has lots of catechins, which are antioxidants with anti-inflammatory properties. It also has a lot of L-theanine, which is an amino acid that, when coupled with caffeine, has anti-stress properties. This is why so many brands market matcha as a superfood!

There are also many benefits of hojicha! Hojicha retains many catechins after roasting, albeit less than matcha. So you still get those same anti-inflammatory and digestion-promoting positives. However, roasting takes away most of the L-theanine, but in its stead is pyrazine! If you’ve ever browned something in a pan and thought it smelled good, that’s pyrazine at work!

It’s a direct component of the Maillard reaction, which has a unique nutty aroma, which potentially relaxes the body via aromatherapy. Because it’s also low in caffeine, it’s low in acid and great for digestion!

Price & Availability

Now, I’m sure that between hojicha vs matcha, the latter is much more expensive than hojicha. And that’s for two reasons: supply and demand.

Making matcha and hojicha is labor-intensive and requires lots of manual work, which is a part of the tea cost. But matcha has a limitation on when it can be harvested and grown since it’s made with very young tea leaves that produce the best flavor only once a year. On the contrary, you can make hojicha with any mature green tea leaves, so it’s available year-round.

Recently, matcha has skyrocketed in popularity, and the demand surpasses supply almost tenfold. Matcha companies always store extra matcha leaves in warehouses when more matcha needs to be made, but this year, almost all that stock is completely depleted.

And, as simple economics goes, less supply and high demands means higher prices.

First harvest matcha is the most expensive, then second and third harvest matcha are cheaper. I’ve seen matcha powders as much as $80 for a 20g tin of a really rare, hard-to-grow matcha and as cheap as $10 for 30g. However, this is really only the case for luxury, first-harvest matcha and matcha from popular brands. Second and third harvest matcha are readily available for purchase, especially from lesser-known brands.

Hojicha is relatively similar across all types, usually around $15 for 80-100g.

Per gram:

• Matcha: 0.30 – $2.
• Hojicha: 0.15 – 0.20

How to Prepare

In hojicha vs matcha preparation, they’re actually pretty similar!

How to Make Matcha

Matcha always comes in powder form. It’s different from loose-leaf tea or tea bags where you brew the tea I hot water before drinking. You always whisk matcha powder in water before consuming so that it’s smooth and dispersed.

Powder has a tendency to clump up in liquid, so whisking is essential for getting rid of any lumps. It’s similar to how you whisk flour in batter to get rid of any flour clumps! Traditionally, you use a matcha bowl (chawan), a bamboo matcha whisk (chasen), matcha powder, and water. Nowadays, people also use a small sift to break up any clumps.

The technique: You want to whisk in a zig-zag motion, not circular, to effectively whisk matcha into a nice froth. Whisking fast like this creates nice, small bubbles that give the tea a great texture and flavor. It’s like aerating wine! You can also prepare matcha without a whisk using a handheld frother, shaker, and more.

How to Make Hojicha

Hojicha comes in both loose-leaf tea and powder form! The flavor is quite different between the two forms, with brewed tea having a lighter, more refreshing quality. Brewing hojicha loose leaf is much like any other tea. The brewed tea has a beautiful amber color and is sweet and smooth in flavor.

Luckily, you prepare hojicha powder the exact same way you prepare matcha powder. You can even use the same exact tools! Just sift, whisk, and enjoy.

When to Drink

Here are some common times people drink hojicha vs matcha throughout the day:

• Matcha: Great for morning energy and focused work. Provides a sustainable boost of caffeine that leaves you awake, not jittery.
• Hojicha: Perfect for winding down in the evening, after meals, and before bed. It has a great calming aroma that’s great for relaxing.

You can drink either tea whenever you want. People have different caffeine tolerances, and someone might drink matcha in the afternoon while others drink it in the morning. This is just a guideline for when you might want to drink them.

Hojicha vs Matcha Comparison Table

If you want an easy, scannable version of the points I made, here’s an organized comparison table of hojicha vs matcha!

Category	Matcha	Hojicha
Based on cultivar, harvest, and flavor, ceremonial vs culinary is mostly marketing	Young, shade-grown tea leaves	Mature, sun-exposed tea leaves
Processing	Steamed, dried, deveined, stone-ground into powder	Steamed, dried, roasted over charcoal, sold as loose leaf or ground into powder
Grades	Based on cultivar, harvest, and flavor; ceremonial vs culinary is mostly marketing	Based on roast level (light/medium/dark) and leaf parts (bancha, kukicha, etc.)
Shelf Life	~1 month once opened; sensitive to light, heat, and oxygen	~6 months or more; roasted nature makes it more shelf-stable
Taste	Bright, vibrant green (can turn yellow or brown when oxidized)	Roasty, nutty, caramel-like; mellow and slightly sweet
Aroma	Earthy, seaweed-like when mixed with water; vegetal and fresh	Smoky, toasty, warm like coffee or caramel
Color	Bright, vibrant green (can yellow or brown when oxidized)	Brown, from light amber to deep chocolate hues
Caffeine (per tsp)	50–60mg (~1 espresso shot)	~15mg (low caffeine, safe for sensitive groups)
Nutrition	High in catechins (antioxidants), L-theanine (anti-stress), vitamins	Lower catechins, no L-theanine, but contains pyrazines (aromatic, calming)
Price	$0.30–$2 per gram; higher for first harvest, rare cultivars	$0.15–$0.20 per gram; more affordable and accessible
Preparation	Always powdered; whisked with water into a frothy tea	Loose-leaf brewed or powdered and whisked like matcha
Best Time to Drink	Morning or mid-day for focused energy	Evening or post-meal for relaxation and digestion

Hojicha vs Matcha Lattes

Hojicha and matcha lattes are the most popular ways of drinking powdered tea. But milk changes the flavor of the tea slightly, so you should consider what powder to use for lattes.

Matcha lattes are more popular than hojicha lattes (from my observations) and are made with whisked matcha, ice, milk, and sometimes a sweetener or flavor. Depending on what powder you use, the milk can wash away nuanced flavors, which can leave your latte very milk-forward.

Many tea specialists recommend using a culinary or second-to-third harvest matcha for lattes, which are bolder and more bitter. These powders will hold their flavor up against milk, and you’ll be able to taste it after adding sweetener and milk. But use whatever powder you like in your latte, I personally use a mix of first and second harvest matcha powders because I like that umami flavor.

Hojicha is quite different since the powder is so bold and aromatic. You can use any type of powder in hojicha lattes, and you’ll be able to taste it, no problem. While some might be softer in flavor than others, you’ll always get that roasted, toasty, and nutty flavor.

Hojicha and Matcha Recipes to Try

You’re probably super curious about how to use both matcha and hojicha after learning about them, right? Luckily, I have some pretty delicious recipes waiting for you to try! There’s something for everyone, which you can find in the matcha recipes and tea recipes section. But here are my most popular recipes in case you want my (and others’) recommendation:

Matcha Recipes

• Banana cream matcha latte
• Matcha horchata latte
• Blueberry cold foam matcha latte
• Apple matcha cloud
• Mango sticky rice matcha latte

Hojicha Recipes

• Iced hojicha latte (just the classic)
• Hojicha einspanner
• Caramel hojicha latte
• Double hojicha latte (Hojicha cream + hojicha latte)
• Banana hojicha latte

FAQ’s

Is hojicha or matcha better?

There is no better tea, only tea that you like more based on your flavor preference. Matcha is more vegetal, umami, and fresh, while hojicha is roasted, nutty, and caramel-like. If you prefer something more earthy, then matcha is for you! If you want something more cozy, hojicha is for you.

Why is Gen Z obsessed with matcha?

You can thank social media for that! Paired with brat summer, a move away from coffee, and a new interest in Japanese matcha brands, matcha skyrocketed in popularity online. It’s become a whole lifestyle and aesthetic as well, in addition to being a more sustainable source of caffeine. Coupled with a perceived shortage, it also gives it an exclusive edge.

Can you drink both in one day?

Yes! While matcha is caffeinated, hojicha is not. You can easily pair or even mix the two in one day, and it won’t overload your body. It’s actually quite a common combination, drinking matcha in the day and hojicha at night.

Does hojicha break a fast?

Generally, no, unless you consume it with milk or sugar. Tea has virtually zero calories and is a great digestion aid! Hojicha is a better tea to drink on a fast than matcha since it’s low in caffeine and won’t make you dehydrated.

Is hojicha safe during pregnancy?

Yes! It’s actually probably the best tea to drink when pregnant, as it has little to no caffeine. It might even have other benefits like its soothing aroma.

Which Is Right for You?

Now, you’re an expert at knowing the differences between hojicha vs matcha. These two popular teas are seeing record-breaking interest at a pace faster than matcha can be produced. However, while they share the same vine, they could not be more different in production and flavor. Matcha is umami and energizing, while hojicha is cozy and calm.

I love both teas for different reasons, and they’re a great complementary pair. Both teas are delicious and serve different purposes, so really, the choice is up to you! Happy sipping!