Hojicha vs Matcha

Hojicha

Hojicha is roasted green tea, usually made from bancha or sencha leaves toasted at high heat. Roasting turns the leaves brown and strips out much of the caffeine while adding warm, nutty, caramelized notes. The cup is smooth and toasty with little bitterness, making it a favorite for evenings and for children in Japan.

Matcha

Matcha is shade-grown tea ground into a fine powder, so you consume the whole leaf. Whisked with water, it produces a creamy, vivid green cup with rich umami, natural sweetness, and a soft vegetal edge. Quality ranges from everyday usucha to thick, intense koicha. Because nothing is strained out, the body is fuller than any steeped green tea.

Hojicha

Water temperature

80–90°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

1–2 times

Matcha

Water temperature

70–80°C

Leaf to water

2g / 70ml

Steep time

0–0 min

Re-steep

Whisk until frothy

Hojicha

Low caffeine — roughly 8–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Matcha

High caffeine — roughly 50–80 mg per brewed serving

A noticeable lift — best earlier in the day.

Hojicha

Japan

Known for steamed green teas, shade-grown umami, and powdered matcha.

Matcha

Japan · Uji

Uji and Nishio (Aichi) produce most of Japan's ceremonial-grade matcha.