Matcha vs Hōjicha. What’s the difference?

Two Teas, One Plant

Both born from Japan’s rich tea culture, matcha and hōjicha share the same leaf yet could not be more different. Their colour, taste, harvesting, process, and qualities vary greatly. Made from the same Camellia sinensis plant, once they are picked and processed their taste profiles begin to change dramatically.

Matcha is hugely popular at the moment with supply issues worldwide since it hit the main stage. It’s known to be rich in antioxidants and energy boosting — a perfectly green hue with an astringent aftertaste loved by many.

Hōjicha, on the other hand, is its calm roasted counterpart. Its roasted taste profile makes it a comforting alternative to coffee without the sudden caffeine high or crash, and to matcha with its smooth, mellow flavour — never grassy or astringent. It can be enjoyed day or night, as tea or as a latte, without worrying about it keeping you awake.

Origins: From the Same Leaf, Different Journeys

Each tea’s journey begins the same, but how it’s crafted defines its flavour, colour and character.

Hojicha	Matcha
Picked & steamed (Springs first flush) Drying Roasting where the transformation happens, the dried leaves are slowly roasted at a high temperature. This caramelises the leaf sugars and reduces bitterness. Cooling & blending The result is a warm, nutty, naturally sweet tea with a gentle roasted fragrance and much lower caffeine content.	Shaded before harvest to increase chlorophyll which deepens the green colour Picked & steamed (youngest leaves) Drying Stone-grinding The result is a vivid, grassy, umami-rich tea that’s full-bodied and energising.

 

Colour, Aroma & Taste: A Sensory Comparison

	Hojicha	Matcha
Colour	Deep amber-brown	Bright, vibrant green
Aroma	Toasted, nutty, caramel-like	Fresh, grassy, slightly sweet
Flavour	Smooth, roasted, naturally sweet	Earthy, vegetal. slightly bitter

Caffeine and Calm: The Energy Difference

While both matcha and hōjicha come from the same tea plant, their energy feels entirely different in the body. The reason lies in how they’re processed.

Hōjicha goes through a high-temperature roasting process that naturally lowers its caffeine content. The heat gently breaks down the caffeine and catechins in the leaf, leaving behind a soothing, toasty brew that’s easy on the palate and on the mind. It’s the kind of tea you can sip all day, even in the evening, without restlessness or jitters.

Matcha is made from young shaded leaves that are rich in both caffeine and L-theanine — the amino acid responsible for tea’s signature calm focus. Because you consume the entire leaf as a fine powder, matcha delivers sustained, clean energy — bright and alert without the sharp peaks of coffee.

If matcha is your morning spark, hōjicha is your evening exhale — two sides of the same Japanese tea tradition, offering energy and calm in perfect balance.

Find Your Ritual 

Whether your day calls for clarity or calm, Japan’s green teas offer both — in every whisk and every roast.

Discover your new ritual — explore our Hōjicha Collection and experience the warmth of roasted Japanese green tea.