Hojicha vs. Matcha—What’s the Difference and Why This Roasted Tea Is Everywhere

Matcha has gone mainstream. The Japanese green tea powder appears in matcha lattes, cocktails, and smoothies everywhere, and fans are spooning up matcha-laced desserts. Lately, hojicha (also spelled houjicha), a style of Japanese green tea with its own unique array of robust flavors, has begun to gain ground on cafe menus and beyond, expanding the options. We caught up with Japanese tea experts to learn more about hojicha and why it should be on your radar.

What is Hojicha?

Hojicha originates from the same plant as matcha, Camellia sinensis, but their flavors are worlds apart due to several factors, including differences in cultivation, harvest seasons, processing, and preparation.

Smooth and robust: "Hojicha is the classic roasted green tea of Japan," says Jeff Champeau, president of Rishi Tea, a direct trade source of premium teas and botanicals. "The roasted quality of the green tea aids in digestion and gently cleanses the palate, with a warm and smooth finish," he says, adding that it's a great after-meal option.

Loose-leaf: In Japan, hojicha has traditionally been sold as loose-leaf tea, says Tomoko Honda, head of global operations for Ippodo Tea Co., a Japanese tea company that cultivates its teas in the mountains of Kyoto. "It is brewed with hot water and enjoyed simply on its own, without adding anything else—and this remains the most common way to drink it today," she says.

Hojicha vs. Matcha

Though hojicha and matcha are both Japanese green teas, they differ in many ways. The source of the original green tea used impacts flavor outcomes. Traditionally, summer- or autumn-harvested leaves are used to make hojicha, Champeau says. "Traditional matcha is made from the young buds of the tea plant, whereas hojicha is a green tea made from more mature, fully grown leaves," Honda says, noting that the timing may depend on the brand and the product.

Hojicha has less caffeine: "The tea leaves have lower amino acids and caffeine compared to the precious spring-harvested tea that is preferred for matcha, but they have elevated tannins and polysaccharide starches, which, when roasted, help contribute to the full, smooth sweetness that makes hojicha special," Champeau says. 

And less bitterness: Roasting helps diminish the factors that can cause bitterness. "Caffeine and catechins—which contribute to bitterness—are reduced during the roasting process," Honda says.

Different Tea Categories

Green teas fall under foundational categories, including sencha, bancha, and gyokuro. The term bancha means "everyday tea," Honda says, but its definition depends on the Japanese region or tea shop. "At Ippodo, we use 'bancha' as a category name for teas made from larger, more mature leaves, such as hojicha and genmaicha," Honda says. 

Sun-grown: Bancha teas, grown in full sunlight, are typically heartier than sencha, a prevalent astringent green tea, made with young, delicate spring leaves, and gyokuro, a umami-rich, shade-cultivated tea. 

Shade-grown: Matcha is made from tencha, another shade-grown tea, but the leaves aren't rolled, like gyokuro; instead, they're dried, deveined, and ground into powder.

Stems and Leaves

Some contemporary varieties of hojicha also incorporate the tender stems (called kukicha) of the tea plant, saved from earlier sencha tea production in spring and summer. "The stems have the highest level of polysaccharide starches, which are the building blocks of natural plant sugars that develop a pleasant sweetness when roasted," Champeau says.

Flavor Variations

Most Japanese green tea leaves, including those used for hojicha, are steamed post-harvest to halt oxidation. The leaves for hojicha are then roasted, either over charcoal at high heat or using modern machinery, developing a toasty taste.

Amber color: All varieties of hojicha share certain core characteristics: They're made by roasting green tea into a tannish-brown leaf and infusion color, Champeau says.

Nuanced differences: Hojicha can range from lighter roast profiles (with hazelnut and cream flavors) to medium roast profiles (espresso, barley) to deep roast (dark chocolate), he explains. Ippodo's hojicha, Honda adds, is often described as reminiscent of caramel. "The beauty of all of this is that within the world of hojicha, there can be a great range of subtle and nuanced differences in flavor profile based on these choices made by the teamaker," Champeau says.

Why Hojicha Is Trending

While it may not be a household word yet, "Hojicha has grown in popularity in recent years thanks to the overall growing trends for Japanese cuisine, and especially matcha, the vibrant Japanese tea powder," says Champeau. 

Powder options: Innovation has also taken hold of hojicha; tea companies have turned over a new leaf lately, offering powdered versions, which are powering its appeal.

Multiple uses: "It is only relatively recently that hojicha has begun to be sold in powdered form for use in lattes, confectionery, and other applications," Honda says. (We've noticed its use as a soft-serve ice cream flavor and cocktail ingredient.)

It's as Versatile as Matcha

One reason matcha has been widely embraced outside of Japan, Honda notes, is that its powdered form makes it easy to blend with other ingredients, and it pairs well with milk. Powdered hojicha is just as versatile. "For that reason, we think there may well be potential for hojicha powder to become the 'next matcha,'" she says.

Tea pivot: Its smooth taste may also win over a new fan base. "With its roasty flavor, hojicha powder can make for a more natural transition point for coffee drinkers who are exploring tea," Champeau adds.

Lattes and more: And expect to see creative iterations at your local matcha shop. "Keep an eye out for more hojicha lattes out there, or even 'Green & Tans' which mix matcha and hojicha," he says.

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Hojicha at Home

If hojicha isn't on the menu at your local cafe yet, try it at home. Start with the basics, brewing a cup of hot hojicha with loose-leaf tea and hot water, or pour it over ice for a smooth, refreshing drink.

For a malty, toasty cafe-style drink, whisk together powdered hojicha and hot water, and then add steamed milk. Or get creative and add a few tablespoons of the powder to smoothies, cocktail syrups, even banana bread batter, and creamy desserts.