Hojicha vs Matcha: The Big Differences
Both hojicha and matcha are delicious Japanese teas with key differences such as color, taste, and aroma. But you’d be surprised to know they have more in common than you think.
If you plan to try hojicha or matcha tea, you likely want to know how each compares in taste, texture, and health benefits.
So, what are the differences and similarities when comparing hojicha vs matcha?
Hojicha and matcha are two distinct teas with several differences that set each apart. Although both teas are sourced from the same Camellia sinensis plant, they differ in flavor, look, and brewing method. Matcha is a fine powder that is whisked with hot water to produce a frothy tea. Hojicha is a loose leaf tea brewed to produce a reddish-brown tea. Despite the differences, both are packed with many health benefits and antioxidants.
Keep reading if you’re curious to learn more about these two teas’ differences and similarities. Let’s explore the differences in tea format, appearance, processing method, and health benefits.
What is Matcha?
Matcha is a type of green tea made from Camellia sinensis plant leaves. These young leaves are ground into powder. Then, the powder is whisked with hot water to make a frothy and delicious tea. It has a vivid green color and a slightly sweet, nutty, and umami taste.
Matcha has more caffeine than green tea because it contains whole tea leaves. The higher concentration of caffeine gives an energy boost.
Additionally, it’s full of amino acids, vitamins, minerals, and antioxidants, which provide a handful of health benefits. It also helps regulate cholesterol levels, boosts metabolism, and improves mental focus.
What is Hojicha?
Hojicha is a unique type of tea in Japan. It’s made by roasting green tea leaves over a fire. This process gives hojicha an earthy and roasted flavor. The roasting also makes it a reddish-brown color when brewed.
Hojicha is quite popular in Japan but isn’t consumed as much as matcha globally. It’s easy to find in supermarkets, and many restaurants offer it. Like many teas, it has numerous health benefits. It contains fewer tannins than green teas and has low caffeine content due to the firing process over high temperatures.
Hojicha works well with sweets. Its complex but mellow flavor helps to bring out the sweetness of desserts. It tempers any bitterness or sourness that might otherwise be overpowering.
Hojicha vs Matcha: What Are The Differences?
When comparing hojicha vs matcha, there are a number of differences that set each apart. They often appear together, yet they differ in flavor and look. Let’s explore the differences between these two popular teas.
Tea Format
Hojicha and matcha are variations of green tea, but they differ in tea format.
Hojicha is made by roasting sencha or bancha leaves over charcoal. It’s available in loose leaf format, but tea bags can also be purchased. Some shops will sell a powdered version, but it’s uncommon.
Matcha is made with stone-griding shade grown green tea leaves until it’s a fine powder. The whole leaf is served, resulting in a higher concentration of nutrients and flavor.
When preparing the beverage, using the proper water temperature to get all nutrients and flavor is essential. When tea is steeped at temperatures that are too high, it produces a really bitter taste.
Appearance and Color
Hojicha is grown from the same green tea plant as matcha but is roasted at high heat to give it its unique amber color.
Matcha is made from ground-up fresh leaves, including stems and veins. This powder is bright green and has a frothy texture when brewed. Matcha is not steeped; instead, it is whisked into hot water.
Production and Processing Method
The product and process method between hojicha vs matcha is what makes the biggest difference.
As you know, hojicha comes in a roasted loose leaf, while matcha is a vibrant green powder. Before their final forms, they both started off from the same plant. Let’s explore the difference between production and processing methods.
Hojicha Production and Processing Method
Hojicha is typically made by harvesting mature tea leaves, which are picked later in the season (usually during summer). The leaves may come from the lower parts of the tea plant, including larger leaves, stems, and twigs.
After harvesting, the tea leaves are steamed briefly to prevent oxidation and preserve the color. Steaming the leaves for a shorter duration gives the final product a more pronounced roasted flavor.
Then the steamed leaves are rolled and dried to remove excess moisture and give them their final shape. The rolling process also helps to break down the leaf cells, releasing their flavors and aromas.
After the rolling and drying process, the tea leaves are sorted to separate the leaves from the stems and twigs.
The signature step in creating hojicha is the roasting process. The sorted tea leaves, stems, and twigs are roasted in a pot or drum over high heat. The roasting time and temperature can vary, but it is usually done at temperatures between 180°C and 200°C (356°F and 392°F). The roasting process reduces the caffeine content, removes any remaining bitterness, and imparts the tea a toasty, nutty, and caramel-like flavor.
Matcha Production and Processing Method
Matcha is made by harvesting young tea leaves grown in the shade for a few weeks before harvest. Once the leaves are picked, they are steamed, then dried to keep the vivid green color. After that, they are stone-grounded into fine powder.
The tea plants are covered with shade cloth or a bamboo screen to reduce sunlight exposure. This process increases chlorophyll production and boosts the concentration of amino acids, specifically L-theanine, in the tea leaves. The shade-growing process results in a vibrant green color.
Unlike hojicha, matcha is made from young tea leaves and buds and is picked during the year’s first harvest (April or May).
Once harvested, the tea leaves are steamed to prevent oxidation and preserve the green color. Then the tea leaves are air-dried and cooled to remove moisture which helps matcha retain its freshness.
The stems and veins of the steam leaf are removed after the leaves are dried and cooled. This only leaves just the tender leaf parts that are ready to be ground into a powder.
The remaining tea leaves are slowly ground using a traditional granite stone mill or machine to produce a fine powder.
Brewing Method
Brewing hojicha and matcha requires different methods.
Hojicha is made with a traditional teapot and poured into cups. It has a deep, smoky flavor and can be added to milk or enjoyed plain.
When brewing hojicha, use 2-3 grams of loose leaves for each cup of hot water (175°F). Place the leaves in a pre-heated teapot and pour the hot water over them. Steep for 1-2 a minute before pouring into cups.
Brewing matcha is quite different in comparison. Matcha is whisked with hot water to create a frothy drink.
Place 1-2 teaspoons of matcha powder into a bowl and add hot water (175°F). Whisk vigorously in a zig-zag motion until the matcha is frothy. Once it’s done, you can enjoy it right from the bowl.
Taste and Aroma
Hojicha and matcha have slightly different tastes and aromas due to their production and processing methods.
Hojicha has a roasted flavor with nutty and earthy tones. The roasting process also reduces bitterness and astringency, making hojicha milder and slightly sweet. The aroma is warm, toasty, and slightly earthy, with hints of caramel and roasted nuts.
Matcha’s scent is vegetal and slightly sweet, with earthy notes. Once it’s brewed, it has a creamy and frothy texture. Matcha can also be slightly bitter, depending on its quality and preparation.
Caffeine Content
The roasting process reduces the caffeine content in hojicha, making it one of the least caffeine-stimulating teas.
In comparison, matcha is made with grounded whole green tea leaves. Since matcha doesn’t go through a roasting process, it keeps most of its caffeine content.
Per 8-ounce cup, hojicha contains 7-10 mg of caffeine, whereas matcha approximately 70 mg. Both teas have enough caffeine to provide energy, focus, and mental alertness. Since matcha has more caffeine, avoiding it before bedtime is best.
Hojicha vs Matcha: What Are The Similarities?
Both hojicha and matcha are two popular teas that are enjoyed across Japan and over the world. They come from the same plant, Camellia sinensis, and share many health benefits, like improved mental functioning, enhanced heart health, and cancer protection.
These teas are very versatile and can be used for different purposes. Hojicha can be brewed or blended into smoothies or lattes. Matcha can be served hot or cold and is used in cakes, puddings, and as an alternative to coffee. Let’s explore the similarities when comparing hojicha vs matcha.
Tea Leaves
When comparing hojicha vs matcha, both come from the Camellia sinensis plant, the source of many different tea varieties.
Both hojicha and matcha are originally grown and harvested in Japan. Despite hojicha’s distinct reddish-brown color, they are both considered to be green teas. Both can also be made from tea leaves, such as sencha, bancha or tencha, which are all harvested at different times of the year.
Health Benefits
Both hojicha and matcha are packed with numerous health benefits. Matcha is a powder created by grinding young, shade-grown green tea leaves. Since they are both sourced from the same plant and rich in antioxidants, catechins, and other nutrients.
Hojicha and matcha are rich in antioxidants such as catechins which can help protect cells from damage.
Both teas can also improve metabolism and fat oxidation, which can help with weight loss.
The combination of caffeine and L-theanine can improve focus, alertness, and overall brain function. L-theanine helps promote relaxation, which also balances the effects of caffeine.
Research shows that green tea leaves have antibacterial properties, which can improve oral health. This can reduce the growth of bacteria responsible for bad breath and cavities and help maintain good oral health.
Hojicha and matcha have been shown to improve heart health. Research has shown that they can reduce the risk of heart disease by reducing LDL cholesterol and improving blood vessel function.
Whatever tea you prefer, hojicha and matcha are essential to good health.
Powdered Form
Matcha is a fine powder made from ground green tea leaves. It can be used to make tea or for baking as well. Hojicha, on the other hand, is a roasted green tea typically served in leaf form.
You can easily see the difference in their form when looking at both teas. However, hojicha does also come in powdered form. It has a light-brownish-red color, and when brewed, it has an earthy aroma with notes of cocoa or roasted nutty flavors.
FAQ When Comparing Hojicha and Matcha
Is hojicha better than matcha?
There isn’t a better option when comparing hojicha vs matcha because it depends on personal taste and preference. Both teas have their own unique taste and countless health benefits, so it depends on what you’re looking for.
Hojicha would be better than matcha if you prefer a roasted, earthy flavor with less bitterness. It also has less caffeine content than matcha, meaning you can drink it at night without disrupting sleep.
Does hojicha taste like matcha?
Hojicha and matcha are sourced from the same Camellia sinesis plant, but the harvesting and production process make each tea taste very different. Both hojicha and matcha taste vastly different in texture and flavor.
Hojicha has a roasted and earthy flavor with much less astringency and bitterness. While matcha has a smooth and creamy texture with a vegetal and umami-rich taste.
Is hojicha more bitter than matcha?
Hojicha goes through a roasting process over high temperatures, reducing the bitter and astringent flavor. When comparing hojicha and matcha, hojicha is less bitter and has a roasted and earthy flavor.
Can I drink hojicha before bed?
Yes, you can drink hojicha before bed because it has less caffeine than other teas. Since it has less caffeine, it’s one of the best tea options for anyone sensitive to caffeine.
Keep in mind that everyone reacts to caffeine differently. Since a small amount of caffeine is left, you may want to choose a caffeine-free herbal tea to sleep better.
Final Thoughts
When comparing hojicha vs matcha, there’s no doubt that you can’t go wrong when choosing a tea. Both are tasty but offer their own unique aroma and taste profile. Hojicha is great if you prefer a traditional tea that has a smoky and earthy flavor. While matcha is great if you prefer a vegetal, umami-flavor and frothy texture. Either way, you’re bound to enjoy these two teas as regular staples.
