Hojicha vs matcha: Which should you get?

The popularity of the tea plant has led to the observation and celebration of different tea cultures around the world; the English love their Earl Grey and breakfast tea, India has chai as its national drink, and the Japanese have their own tea ceremonies. 

Here in the UK, tea consumption is also part of many people’s daily lives. However, since it involves different flavours and customs, those who want to venture into the world of Japanese teas may need help learning which variety—hojicha vs matcha, for instance—is more to their taste. This guide discusses these two types of green tea and highlights their similarities and differences.

What is hojicha?

A warm bowl of comforting hojicha (Source: iStock)

Hojicha is a type of green tea that originated in Kyoto, Japan, in the 1920s. It is made by roasting dry bancha, sencha, or kukicha leaves. Due to its processing, the tea is brown in colour, has a smoky taste and aroma, and is named after the Japanese words hoji (roast) and cha (tea). Hojicha is usually available as loose leaves, but it can also be found in powdered form.

What is matcha?

A bowl of freshly blended matcha (Source: iStock)

Matcha is another kind of green tea with a much longer history; its roots can be attributed to a Buddhist monk named Eisai in the 12th century, after he returned to Japan from a period of study in China. It got its name from the combination of the words matsu (to rub or to paint) and cha (tea). Usually in the form of a bright green powder, matcha is known for its vegetal and umami flavours.

Matcha vs hojicha: Which is better for your needs?

Here are some things that illustrate how matcha is different from hojicha:

In terms of processing level

Roasting green tea leaves to create fragrant hojicha (Source: iStock)

Producing hojicha begins with steaming mature tea leaves. They are then rolled for a couple of hours, straightening their curly shape. Afterwards, they are dried so they can be stored properly.

The steps above are repeated twice before the leaves can be roasted at 200°. Traditionally, a clay pot called a horoku is used to roast them, but some manufacturers use more advanced machines.

Meanwhile, creating the fine green powder that is matcha is more complicated. The process commences when the tea plants are grown under the shade of rice straw or bamboo mats. 

After the tea leaves are picked, they undergo steaming, air drying, and de-stemming. But before they can be ground into powder, additional steps may be necessary—such as firing or blending—depending on the intended grade.

In terms of grade variety

A spoonful of vibrant green matcha powder (Source: iStock)

Another key difference between hojicha and matcha involves their grading systems. Matcha has three standardised grades: ceremonial, culinary, and daily. 

• Ceremonial-grade matcha, which is of top-shelf quality, is mainly used for tea ceremonies. Due to its high chlorophyll levels, matcha of this grade tends to have a deeper colour. 

• Culinary-grade matcha is the one used as an ingredient in various drinks and food recipes. It has five subgrades: premium, café, ingredient, classic, and kitchen. 

• Meanwhile, daily-grade matcha is the Goldilocks of matcha in terms of bitterness and sweetness. It is also called traditional- or premium-grade matcha.

Hojicha, on the other hand, does not follow a rigid grading system, although many are labelled ‘premium’ to distinguish them from lower-quality hojicha.

In terms of cost

The price of green tea varies by grade, but matcha powder is typically more expensive than packaged hojicha. The cost of an 80-gramme bag of matcha usually ranges from £9 to £80. Meanwhile, you can buy a package of hojicha of the same weight for around £7-£21.

In terms of preparation style

Sifting matcha powder to ensure a smooth, lump-free brew (Source: iStock)

Another hojicha and matcha difference is regarding how they are traditionally prepared.

Brewing hojicha involves adding tea leaves to a kyusu (a type of Japanese teapot) and then pouring hot water afterwards. It only takes a minute or two for the flavour to seep in, and the tea is ready to drink. Note that there’s no need to stir the mixture during the process.

Making a traditional matcha drink, on the other hand, requires more steps and tools. This is true whether you want usucha (lighter type) or koicha (bolder type). 

The first step is to place a small sieve on top of a chawan (tea bowl). Afterwards, a chashaku (tea scoop) is used to add and sift matcha powder into the sieve. The next step is to pour a small amount of hot water into the bowl and mix it with the powder for a few seconds using a bamboo whisk. The person drinking the tea may add more water if desired.

In terms of flavour profile

Savouring a cup of freshly brewed matcha (Source: iStock)

There are a few differences between hojicha vs matcha taste-wise. The roasting process gives hojicha a smoky taste and aroma. There’s also a hint of sweetness similar to caramel and a slight bitterness like dark chocolate that can be found in this velvety tea.

Meanwhile, matcha’s taste and aroma are predominantly vegetal, just like grass. It is also nutty, slightly bitter, and rich in umami, a distinctly savoury flavour. You know a matcha drink is well-prepared if it has a frothy texture.

In terms of nutritional content

If you’re unsure whether to choose hojicha vs matcha health benefits-wise, do know that both green teas are rich in antioxidants, catechins, polyphenols, and amino acids. These lead to younger-looking skin, a stronger immune system, and lower stress levels.

However, there’s a difference between hojicha vs matcha caffeine levels. The former has very low caffeine content, so it won’t alter your sleep schedule even if you consume it at night. Meanwhile, the latter is rich in the said stimulant, making it unsuitable for those with caffeine sensitivity.

In terms of versatility

Creamy matcha and hojicha soft serve in waffle cones (Source: iStock)

Either hojicha or matcha can be turned into other types of drinks; there’s hojicha latte, mojito mocktail, and macchiato, as well as matcha lemonade, smoothie, and soda. Moreover, both are used as ingredients for desserts and baked goods, including ice cream, cookies, and cake. Some may find it surprising, but they can also be used to make pasta.

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