Matcha vs Hojicha: Which Japanese Green Tea Powder Is Right for You?
Matcha has become a café favourite, and hojicha is quickly catching up. Both are powdered Japanese green teas and both make a beautiful latte, but they taste very different. Here's how to choose between them, or why you might want both.
What is matcha?
Matcha is made from green tea leaves that are shaded for several weeks before harvest, then steamed, dried and ground into a fine powder. The shading boosts the leaves' colour and their savoury, umami flavour. Because you whisk the whole powdered leaf into water, matcha has a rich, full body and a vivid green colour.
Our organic latte grade matcha comes from Yame in Japan, where the tea is shade grown for 20 to 30 days and the volcanic soil gives a mineral-rich, umami flavour.
What is hojicha?
Hojicha (焙じ茶, "roasted tea") is a green tea that's roasted after drying. The roasting turns the leaves a rich brown and changes the flavour completely: earthy, toasty and naturally sweet, with notes of caramel and cocoa. Our organic hojicha powder is made from roasted sencha leaves grown in Kagoshima, Japan.
Matcha vs hojicha at a glance
| Matcha | Hojicha | |
|---|---|---|
| Flavour | Bright, grassy, umami, gently bitter | Roasted, nutty, caramel and cocoa notes |
| Colour | Vivid green | Warm brown |
| Caffeine | Contains caffeine | Lower in caffeine, thanks to the roasting |
| Best time | Morning and early afternoon | Afternoon and evening |
| Best with | Oat, almond or dairy milk, over ice | Hot frothed milk, desserts, baking |
How to make a matcha latte
- Sift 1 teaspoon of latte grade matcha into a bowl.
- Add 60ml of water at 70 to 80°C. Never use boiling water, it makes matcha bitter.
- Whisk briskly in an M or W shape with a bamboo chasen until frothy.
- Top with about 200ml of hot frothed milk, or pour over ice and cold milk for an iced latte.
How to make a hojicha latte
- Whisk 1 teaspoon (about 1.5g) of hojicha powder with 60ml of hot water.
- Add a little sweetener if you like. Maple syrup and honey both work well.
- Top with hot frothed milk to make a 240ml drink.
The tools you need
- Bamboo chasen: the traditional whisk for a smooth, lump-free froth. Soak it in warm water before first use.
- Ceramic whisk holder: keeps the chasen in shape and lets it dry properly between uses.
- Bamboo matcha scoop: one heaped scoop is about 1g of matcha.
And for baking?
For smoothies, icing, chia puddings and baking, use organic culinary grade matcha. It has a bolder flavour that holds its own against sugar and fruit, and it's better value when you're using more.
So which should you choose?
Choose matcha if you want a bright, energising morning drink with that classic green colour. Choose hojicha if you prefer cosy, toasty flavours or want a gentler option for the afternoon and evening. Or keep both in the pantry: plenty of tea lovers drink matcha before lunch and hojicha after.