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| Taste | Roasted and nutty |
|---|---|
| Body | Medium to low |
| Texture | Rounded |
| Length | Medium |
| Harvest | September |
| Tea Cultivar | Mixed |
| Origin | Wazuka |
| Cultivation | Unshaded |
| Processing | Steamed, Rolled, Dried, Roasted, Ground |
What taste to expect from the hojicha?
Hojicha (焙じ茶), which translates to “roasted tea,” is a type of green tea, although it is not green in color. Unlike typical green teas, its colour comes from the roasting process, which gives it a distinct toasty aroma and a nutty, comforting flavour.
Hojicha is typically made from Sencha, Bancha, or Kukicha leaves, though it’s most commonly sourced from the larger, more fibrous leaves of sun-grown Bancha or Kukicha.
Expect a more nutty and roasted flavour with reduced bitterness or strong after taste (thanks to the roastin process).
Hojicha FAQs
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Both are healthy — it might just depend on what kind of “healthy” you’re after.
Matcha is powdered green tea made from shade-grown leaves. It’s rich in antioxidants (especially catechins like EGCG) and has a higher caffeine content, which can boost alertness, metabolism, and concentration. It's often chosen for its energy and detox benefits.
Hojicha, however, is roasted green tea. Its roasting cuts its caffeine content by a great deal, so it's much easier on the stomach and great for evening consumption or for people who are sensitive to caffeine.It does have L-theanine, though in slightly fewer concentrations than matcha, and still has antioxidants — just a different set, with a toastier, warmer flavor.
To summarise:
Matcha is better for: energy, focus, and a strong antioxidant punch.
Hojicha is better for: relaxation, low caffeine, and gut comfort.So, it's not like this is one healthier than the other-it's more about what your body needs at the time. So, think of Matcha as your morning power-up and Hojicha as your evening wind-down.
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1.Lower Caffeine
Hojicha is made from roasted leaves and stems, which naturally contain less caffeine.
Matcha is made from young, shade-grown tencha leaves — high in caffeine.
Less caffeine = less chance of stomach acidity or jitters.
2. Reduced Tannins and Catechins
Hojicha has fewer tannins and catechins due to the roasting process.
Matcha is rich in both — great antioxidants, but can be harsh on empty stomachs.
Lower tannins = less astringency and irritation.
3. Roasting Changes Leaf Structure
Roasting breaks down fibrous plant compounds in hojicha, making it easier to digest and quicker to dissolve.
Matcha can be harder to whisk smooth and feels “heavier” in the body.
Roasted = smoother, gentler infusion.
4. Mellow, Nutty Flavour Profile
Hojicha has warm, toasted notes — similar to roasted barley or mild coffee.
Matcha has a strong umami, grassy, and sometimes bitter profile.
Less sharpness = easier drinking experience.
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| Nutrient / Antioxidant | Matcha | Hojicha |
| ---------------------- | -------------------------------- | ------------------------------------ |
| Caffeine | High (19–44 mg/g) | Low (1–8 mg/g)
| EGCG | Very High (57–109 mg/g) | Very Low (\~1–5 mg/g)
| L-Theanine | High (14–44 mg/g) | Moderate (4–10 mg/g)
| ORAC Score | 1,300–1,800 | 150–300
| Best For | Energy, metabolism, antioxidants | Relaxation, low caffeine, gut health |
Verdict:
Hojicha , being roasted green tea rather than ‘‘fresh’’ green tea like matcha, has less caffeine therefore is better for late evening drinks
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Tasting Notes:
Roasted & Smoky – Because the leaves are roasted over high heat (usually in a porcelain pot), you get a toasty, almost campfire-like aroma.
Nutty & Earthy – Some people compare it to roasted nuts, barley tea, or even a light coffee.
Slightly Sweet & Smooth – Unlike grassy green teas, Hojicha is low in bitterness and very smooth, with natural caramel-like undertones.
Umami Lightness – It retains a gentle umami character, but it’s less vegetal than matcha or sencha.
