Matcha vs Hojicha: Taste, Caffeine and How to Use Each

Both are Japanese green teas, both come as fine powders, and both make a beautiful latte. Yet a cup of matcha and a cup of hojicha could hardly feel more different. In the matcha vs hojicha question, the short answer is this: matcha is shade-grown, unroasted and vivid green, with a grassy, savory taste and a noticeable caffeine kick. Hojicha is roasted until it turns reddish brown, tastes toasty and caramel-like, and usually carries far less caffeine.

So matcha is the one for a focused morning, and hojicha is the one for a cozy afternoon or evening. Below you will find how each tea is made, how the caffeine compares, and how to prepare both at home.

Key takeaways

• Matcha comes from young leaves of tea plants shaded before harvest, then ground into a bright green powder.
• Hojicha is made from more mature leaves and stems that are roasted at high heat; the Japanese name refers to roasting.
• Published estimates put a cup of brewed hojicha at roughly 8–10 mg of caffeine, against roughly 68 mg for a 2 g serving of matcha.
• Matcha tastes vegetal and umami-rich; hojicha tastes of toasted grain, caramel and cocoa with very little bitterness.
• Both work as lattes, but hojicha is more forgiving for beginners and late-day cups.

In this article

1. How matcha and hojicha are made
2. Matcha vs hojicha caffeine
3. Taste and color side by side
4. How to prepare each one
5. Which one should you choose?
6. FAQ

How matcha and hojicha are made

Both teas start from the same plant, Camellia sinensis. The difference lies in which parts of the plant are used and what happens after picking.

Matcha: shaded, steamed and stone-ground

Matcha plants are covered for the final weeks before harvest, typically around the last month of growth. Less sunlight slows photosynthesis, and the leaves respond by building up more chlorophyll and L-theanine, the amino acid linked to tea’s savory, brothy note. Young leaves are then picked, processed and ground into an ultra-fine powder. Because you whisk the powder into water and drink all of it, you take in the whole leaf rather than an infusion.

Hojicha: roasted leaves and stems

Hojicha takes a different route. It is usually made from more mature leaves along with stalks and stems, which are roasted at high temperature. The roasting turns the tea from green to reddish brown, swaps grassy flavors for toasty ones and reduces bitterness. In Japan, hojicha is a general term for any roasted green tea, and it is sold both as loose roasted leaves for brewing and as a stone-milled powder for lattes.

One common mix-up is worth clearing up: hojicha powder is not “roasted matcha.” Matcha is defined by its shading and young leaves; hojicha is a roasted tea in its own right, made from different material.

Matcha vs hojicha caffeine: how big is the gap?

This is the question most people are really asking. Caffeine in tea varies with the leaf, the harvest, the roast and, above all, how much you use, so treat any number as an estimate.

Why is hojicha so much lower? The mature leaves and stems it is made from naturally contain less caffeine than young shoots, and the high-heat roast is thought to break down some of what remains. Matcha goes the other way: you drink the entire young, shaded leaf, so you swallow all of its caffeine.

One nuance the quick comparisons often skip: hojicha powder is also consumed whole, so a heaped latte made with several grams of powder will contain more caffeine than a cup brewed from roasted leaves and strained. It still tends to land well below an equal dose of matcha, but it is not caffeine-free. If you are sensitive, start with a smaller scoop. For more context on how tea compares with your morning brew, see our guide to coffee vs tea caffeine.

Matcha vs hojicha: taste and color side by side

If you enjoy coffee, hojicha often feels like the more familiar of the two: its roasted notes sit closer to a light roast than to a grassy green tea. Matcha has a bolder, plant-forward character that some people love immediately and others take a few cups to appreciate.

How to prepare each one

Straight matcha

1. Sift 1–2 g (about ½ teaspoon) of matcha into a bowl to break up clumps.
2. Add 2–3 oz (60–90 ml) of water at about 175°F (80°C). Boiling water brings out bitterness.
3. Whisk briskly in a zigzag “M” or “W” motion for 15–20 seconds until a fine foam forms.
4. Drink right away, or top up with more warm water for a lighter cup.

Hojicha latte

1. Add 2 g (about 1 teaspoon) of hojicha powder to a mug.
2. Pour in a splash of hot water, about 1 oz (30 ml), and whisk or stir into a smooth paste.
3. Add 6–8 oz (180–240 ml) of steamed or frothed milk.
4. Sweeten lightly with brown sugar or maple syrup if you like; the roasted flavor needs less sugar than matcha.

Hojicha is more forgiving with water temperature because it has less of the fresh, grassy compounds that turn harsh in very hot water. That makes it a friendly first powder tea if you do not own a bamboo whisk; a small milk frother or a sealed jar you shake works well.

Iced versions

Both teas make excellent iced drinks. Whisk the powder with a little room-temperature water first, pour it over ice, then add cold milk. Matcha gives a striking green-and-white layered glass; hojicha gives a café-au-lait look with a toasted, almost nutty flavor. Coffee fans can also try the espresso-spiked version in our dirty matcha latte recipe.

Which one should you choose?

Use this quick checklist:

• You want energy and focus for the morning: matcha.
• You want a warm drink after 3 p.m. without much caffeine: hojicha.
• You dislike “grassy” or “seaweed” flavors: hojicha.
• You want the most vivid, photogenic latte: matcha.
• You are swapping out an afternoon coffee: hojicha is gentler; matcha is closer in buzz.
• You bake: both work. Matcha suits white chocolate and citrus; hojicha suits caramel, chocolate and custards.

Many tea drinkers simply keep both on the shelf: matcha for the first cup of the day and hojicha for later. If you are still weighing matcha against your usual brew, our comparison of coffee vs matcha covers that side of the decision.

Try both at home

Our Matcha is a ceremonial-style powder with vegetal, umami notes and a lingering finish, made for traditional whisking or a creamy latte. Our Hojicha is a stone-milled roasted green tea powder from leaves and stems, smooth and low in bitterness with notes of toasted cereal. For a toasty latte with a twist, Hojicha With Mushrooms blends hojicha with Lion’s Mane, Cordyceps and Reishi mushroom powders. You can browse every blend in our tea collection.

Matcha vs hojicha FAQ

Is hojicha just roasted matcha?

No. Hojicha is usually made from mature leaves and stems that are roasted, while matcha comes from shaded young leaves that are never roasted. They are different teas, even though both are sold as powders.

Does hojicha have less caffeine than matcha?

Yes, typically much less. Published estimates put a cup of brewed hojicha at around 8–10 mg, compared with roughly 68 mg for a 2 g serving of matcha. Hojicha powder used generously will contain more than brewed hojicha, so dose matters.

Can I drink hojicha at night?

Many people do, because its caffeine is low. It is not caffeine-free, though, so if you are very sensitive, keep the serving small or choose a caffeine-free herbal tea in the evening.

Which is better for a latte, matcha or hojicha?

It depends on taste. Matcha gives a creamy, vegetal latte with more caffeine; hojicha gives a toasty, caramel-like latte that pairs easily with any milk and needs little sweetener.

Which tastes more like coffee?

Hojicha. Its roasted, cocoa-like notes feel familiar to coffee drinkers, while matcha tastes distinctly green and savory.

Sources

1. Emily Meneses, “Hojicha and Matcha: Know the Difference,” Barista Magazine, 2022. baristamagazine.com
2. “Hojicha vs Matcha Differences Explained by a Tea Expert,” Nio Teas. nioteas.com

Facts checked in October 2026.

Keep reading: Coffee vs Matcha · Dirty Matcha Latte · Tea collection