Matcha vs. Hojicha

The Taste Test

On a sunny Wednesday afternoon, I biked down to Matcha Cafe Maiko, a specialty matcha cafe located near the Fens, not too far from the Museum of Fine Arts in Boston. (I highly recommend their hojicha soft serve). I ordered a matcha latte and a hojicha latte, then settled into one of the cafe’s plastic green chairs to write this article. As I sipped my drinks and typed, I regularly made eye contact with the mural of Monkey D. Luffy plastered onto the back walls.

The matcha was a vibrant green, which told me it was excellent quality. It tasted bright, fresh, and slightly grassy flavor, with an umami taste the sweeteners couldn’t disguise. The aftertaste was similar to the original taste. I drank some water as a palate cleanser before starting on the hojicha. Perhaps the hojicha's muted, light umber color reflected what I’d call a more comforting taste. I could pick out hints of caramel or chocolate, masked under a dark, earthy flavor. It was toasty and slightly smoky, like hot chocolate sitting around a campfire.

Figure 1: From left to right, a hojicha and a matcha latte.

How Matcha and Hojicha are Made

The difference flavor between matcha and hojicha can be explained by the difference in their production processes. Both matcha and hojicha are made from Camellia sinensi, a plant that also produces many other varieties of tea. For matcha, the plants are covered for weeks before their leaves are harvested, producing tencha. The shading process increases the amount of chlorophyll and the amino acid L-theanine in the leaves, which provides a natural, sustained energy boost during consumption. Other amino acids produced by this process give matcha its sweet, umami flavor. Finally, tencha is steamed, dried, and ground into matcha powder (Wong, 2024).

Figure 2: Camellia sinensi growing in the shade for tencha production. (Parish, 2022)

Hojicha is produced by roasting the leaves, stems, and twigs of Camellia sinensi. The roasting process degrades the caffeine and flavor compounds called catechins, reducing bitterness. It also induces Maillard reactions that create pyrazines, a compound that create the roasted, nutty flavor and aroma of hojicha (Kurosaka et al., 2024). Pyrazines are also present in coffee, chocolate, and baked goods which is why hojicha tends to have a coffee-like, chocolate flavor (Angeloni et al., 2021).

Consumption in Japan

Traditionally, matcha was consumed through the Japanese tea ceremony, called chanoyu. The tea ceremony focused on precise whisking and serving, upholding the Zen Buddhist principles of mindfulness and harmony. Recently, matcha has become incorporated into food products such as KitKat and ice cream; however, it was not consumed as an everyday tea (Mamiya, 2024). In contrast, hojicha is considered more accessible and is often served along meals, especially in the evenings. Children and the elderly can also enjoy it because of its low caffeine content (Kametani, 2025).

Figure 3: Japanese tea ceremony, or chanoyu. (Purvis, 2022)

My Personal Pick

If I really had to go with only one, I’d pick hojicha over matcha. I love chocolate and coffee, and I could pick up on those subtle flavors in the hojicha latte. However, the matcha did a much better job of waking me up—not just because of the extra caffeine, but because of its sharper and bitterer flavor. My ideal day would begin with a morning matcha to wake up, then a cozy hojicha to end the day. Both teas offer unique taste profiles and are perfect for their own moments.

References

1. About Tencha: The Leaves That Become Matcha Powder – Northeast Tea House. (2022, June 27). https://northeastteahouse.com/blogs/news/about-tencha-the-leaves-that-become-matcha-powder

2. Angeloni, S., Mustafa, A. M., Abouelenein, D., Alessandroni, L., Acquaticci, L., Mzekoue, F. K., Petrelli, R., Sagratini, G., Vittori, S., Torregiani, E., & Caprioli, G. (2021, June 24). Characterization of the Aroma Profile and Main Key Odorants of Espresso Coffee—PMC. National Library of Medicine. https://pmc.ncbi.nlm.nih.gov/articles/PMC8270317/

3. How matcha is made in Japan. (n.d.). Naoki. Retrieved June 22, 2025, from https://naokimatcha.com/blogs/articles/how-matcha-is-made-in-japan

4. KAMETANI. (n.d.). KAMETANI. Japanese Green Tea Bulk Supplier | KAMETANI. Retrieved June 22, 2025, from https://kametani-tea.com

5. Kurosaka, C., Tagata, C., Nakagawa, S., Kobayashi, M., & Miyake, S. (2024). Effects of green tea and roasted green tea on human responses. Scientific Reports, 14, 8588. https://doi.org/10.1038/s41598-024-59383-y

6. Purvis, L. (2022, October 24). What Is A Japanese Tea Ceremony And How To Attend One. Mizuba Tea Co. https://mizubatea.com/blogs/news-1/what-is-a-tea-ceremony-and-how-to-attend-one

7. The Rise of Matcha: The History of Japan’s Most Famous Powder. (2024, August 15). YEDOENSIS. https://yedoensis.com/blogs/news/the-historical-journey-of-matcha

Thumbail photo: taken by Adele