Matcha and hojicha are both Japanese teas, but they deliver very different flavor and color.
Matcha
Matcha is made by finely milling tencha. It is green, concentrated and commonly described as grassy, creamy and umami-rich.
Hojicha
Hojicha is roasted Japanese green tea. Roasting creates a brown color and warm notes that can suggest toast, caramel, nuts or cocoa. Powdered hojicha is often used in lattes and desserts.
Caffeine
Caffeine varies by raw material, serving and product. Hojicha is often chosen for a gentler profile, but cafés should avoid guaranteeing an exact caffeine amount without product-specific data.
Café use
Matcha pairs well with fruit, vanilla and milk. Hojicha works especially well with caramel, maple, chocolate and creamy flavors. Tay Leaf’s Kyoto Teien is matcha; Hoko Teien is medium-roast hojicha made from Shizuoka tencha.
Explore more in the Complete Matcha Guide.