Hojicha vs Matcha: The Green and Brown Duo of the Japanese Tea World
In Japanese cafes, besides the bright green menu like “Matcha Latte”, we often see the golden brown aromatic menu like “Hojicha Latte” placed alongside. Many might wonder what this brown one is. Is it spoiled green tea? Or is it coffee? And how is the taste different from matcha?
Today we will pair this different-colored duo to fight punch by punch to see which cup is truly “Your Cup of Tea”.
What is Hojicha?
Hojicha (ほうじ茶) is actually “Green Tea” indeed! (Surprised?) But it is green tea that has undergone a special process: taking tea leaves (usually lower grade leaves like Bancha or Kukicha which are tea stems) to “Roast” with high heat (about 200°C) in a clay pot.
This roasting transforms the tea leaves from green to Reddish-brown and changes the green smell (Vegetal) to a Roasted aroma (Smoky / Nutty) similar to coffee or caramel.
What is Matcha? (Recap)
Matcha is green tea grown in the shade, then ground into fine powder. Bright green color, rich savory taste (Umami), and aroma of seaweed or fresh grass.
1. Color and Aroma: The Most Obvious Difference
- Matcha: Emerald green, bright. Fresh aroma like fresh cut grass or seaweed (Vegetal/Seaweed). Clean and refined feel.
- Hojicha: Golden brown or reddish-brown. Fragrant roasted aroma like roasted nuts, caramel, or woody scent. Gives a warm and cozy feeling.
2. Taste: Creamy Umami vs Aromatic Roasted
- Matcha: Complex taste, slight bitterness contrasting with mellow sweetness (Umami), and creamy texture. Thicker body.
- Hojicha: Taste is much “easier to drink”. Astringency and bitterness are very low to almost none. Taste leans towards natural sweetness like burnt caramel and roasted nuts. The highlight is the aroma hitting the nose rather than the taste on the tongue.
Tip: Those who don’t like the bitterness or ‘green’ smell of matcha often fall in love with Hojicha easily.
3. Caffeine: Who is Stronger?
This is a very important difference for choosing drinking time.
- Matcha: High caffeine (about 35-70 mg/cup), comparable to 1 shot of espresso because we consume the whole tea leaf. Suitable for morning or afternoon when alertness is needed.
- Hojicha: Very low caffeine (almost Decaf) because the heat from roasting destroys most of the caffeine. Making Hojicha a tea that can be drunk all day, even by children, elderly, or caffeine-sensitive people.
- Very suitable for drinking after dinner or before bed as it doesn’t cause insomnia.
4. Health Benefits
- Matcha: The king of antioxidants (EGCG). Helps burn fat, and has L-Theanine aiding concentration.
- Hojicha: Although antioxidants are reduced from roasting, they are still present. And it contains Pyrazine generated from roasting, which helps blood circulation and gives a Relaxation feeling, excellent for reducing stress.
Which Glass to Choose?
| Situation | Choose Matcha | Choose Hojicha |
|---|---|---|
| Time | Morning / Afternoon (Need energy) | Evening / Night (Need rest) |
| Taste Preference | Like intense, sweet-creamy, complex | Like roasted aroma, easy to drink, no bitter |
| Health | Want maximum Antioxidants | Sensitive to caffeine / Sensitive stomach |
| Recommended Menu | Matcha Latte, Usucha (Hot Tea) | Hojicha Latte, Clear hot tea after meal |
Conclusion: Two Delicious Balances
Matcha and Hojicha are like “Yin and Yang” of the green tea world. Matcha is energy and freshness (Yang), while Hojicha is peace and warmth (Yin).
Having both at home will help you have happiness choices for every moment of the day. Try starting a new day with brain-awakening Matcha Latte, and end the day with hot Hojicha for perfect relaxation.
Which team are you? #TeamMatcha or #TeamHojicha? Or like both like us? Come share your favorite menu at MatchaFans Community!