Hojicha vs Matcha: Face-off Part One

At first glance, Hojicha vs. Matcha might seem like comparing fire and water—one is green, the other a reddish-brown to begin with—and in a way, it is.

One Plant, Two Journeys: Hojicha vs Matcha

Both teas begin with the same humble leaf: Camellia sinensis, the revered tea plant. But from there on, they embark on very different journeys.

Matcha’s story begins in the shade. The tea plants are carefully covered for several weeks before harvest, encouraging the growth of chlorophyll and amino acids like L-theanine. The leaves, once picked, are dried. The resulting raw material, Tencha, is left to mature for a while (6 months) before being slowly stone-ground—preserving nutrients and aroma—into an emerald powder. This process is rooted in centuries of Japanese tea ceremony tradition. 

Hojicha, on the other hand, is born in fire. Traditionally made from low-grade bancha or sometimes sencha, its leaves are roasted over high heat, transforming them from green to brownish-red and releasing a toasty aroma. (It’s worth mentioning that Ocha & Co.’s Hojicha is made from higher-grade leaves—one reason why it garners praise far and wide.)

First crafted in Kyoto in the 1920s, Hojicha was a way for Japanese tea farmers to use leftover waste tea from the production process. Farmers experimented with roasting the leftover stems and leaves, discovering in the process a whole new type of tea. Hojicha was indeed born out of fire.

What Does Matcha vs Hojicha Mean? How Do They Compare?

Matcha is vibrant. It’s bold and full-bodied, with notes of umami and fresh-cut grass. High grade matcha has a low astringency and a little sweetnes—balanced by a rich creaminess when whisked properly.

Hojicha is more low-key. Mellow and nutty, with hints of roasted chestnut, chocolate, or caramel, it’s a tea to sip slowly. 

In the Hojicha vs. Matcha debate, taste is less about competition and more about choosing your mood.

Hojicha vs Matcha: Caffeine and Calm

Matcha delivers a steady lift, thanks to its naturally high caffeine content and the counterbalance of L-theanine. It is perfect for focused mornings or early afternoons. Imagine getting up early and watching the sunrise, sitting in a lotus position. Or bracing yourself for anearly morning office presentation.

Hojicha is naturally low in caffeine. The roasting process gently reduces stimulant levels, making it a perfect for evenings before retiring for the night. Think: It’s getting late, I’d like a cup of tea but I’ve had enough caffeine for the day.

Health Benefits: A Tale of Antioxidants

Both teas are rich in healthy actives—but in different ways.

Matcha, consumed as a powder, provides the full benefit of the leaf: antioxidants, amino acids, and catechins in concentrated form. Technically, it's not a tea but a suspension of fine particles. When you drink it, you get 100% of the goodness.

Hojicha, though more subtle, offers a gentle experience. Its low acidity and smooth profile make it ideal for sensitive stomachs. It’s a great way to enjoy green tea without overstimulation.

Brewing Traditions: Ceremony vs Simplicity

Preparing Matcha the traditional way can be a ritual—almost a meditation. It calls for precision: sift, whisk. The bamboo chasen, the chawan or ceramic bowl, steady hands. It’s tea as an art form (when practised by a skilled operative)

Hojicha is simpler. Just steep the leaves at around 90°C for a minute or two. It’s also great as a cold brew in warmer months, revealing delicate, roasted sweetness. It is very forgiving - as you don't have to worry too much about the water tenmperature.

Hojicha vs Matcha: Which One Is Right for You?

Hojicha vs. Matcha—so, which should you choose?

Perhaps you don’t need to. Let the teas decide. For us at Ocha & Co., it’s simple: Matcha means morning, and after a hard day’s work, we switch to Hojicha.

Which one do you prefer?