Hojicha vs Matcha

Two Japanese green teas, two different leaves

Both hojicha and matcha are Japanese green teas - but they look, taste, and feel very different.

• Hojicha is roasted green tea. Made from leaves and stems, lightly roasted after steaming, it turns amber-brown and gains a warm, nutty aroma.
• Matcha is shade-grown green tea, stone-milled into a fine powder. Bright green in color, full of umami, it is prepared as part of a small ritual with a bamboo whisk.

Hojicha vs Matcha

Why Hojicha and Matcha Taste So Different

• Roasting changes hojicha - it reduces bitterness, lowers caffeine, and gives the tea its caramel and cocoa notes.
• Shading makes matcha unique. Grown out of direct sun for several weeks before harvest, the leaves develop more chlorophyll and L-theanine, an amino acid found naturally in tea. This shading is what gives matcha its vivid color and umami depth.
• Caffeine levels. Hojicha is roasted at high heat, which reduces its caffeine significantly. Matcha, made from young shaded leaves and consumed as whole leaf powder, retains more caffeine.

Hojicha or Matcha — Which One to Choose

• Choose hojicha when you want something calm and easy — afternoon, evening, any low-caffeine moment.
• Choose matcha when you want something brighter and more deliberate — a slower start to the morning, or a considered pause during the day.
• Both teas belong to the same tradition, each shaped for a different moment.

You don’t have to choose only one - we also offer a set that includes both ceremonial matcha and hojicha powder. A simple way to experience the contrast of flavor and effect in one package.

Try them together

A set with both ceremonial matcha and hojicha powder is a simple way to taste the contrast side by side.

Try ceremonial Matcha.

Try roasted green tea Hojicha.