Hojicha vs Matcha: Try This Organic Roasted Green Tea Alternative

Table of Contents:

1. What is Hojicha?
2. Hojicha Tea Benefits
3. Hojicha vs Matcha: What’s the Difference?
4. Types of Japanese Green Tea (and How Hojicha Fits In)
5. What does Hojicha Taste Like?
6. Does Hojicha have Caffeine?
7. Hojicha in Ritual – from the Founder of MediTea
8. Why You Should Try Hojicha Tea
   

What Is Hojicha?

Hojicha is a traditional Japanese green tea that has been roasted over high heat until its leaves turn a reddish-brown color and take on a rich, toasted aroma. While it begins as a green tea, often made from bancha (mature tea leaves), sencha, or kukicha (twig tea) - the roasting process completely transforms its flavor, color, and properties.

Unlike matcha or sencha, which are steamed and dried to preserve their grassy, vegetal notes, hojicha is roasted. This process lowers the caffeine content, reduces bitterness and astringency, and introduces warm, nutty, and slightly sweet flavors.

The result is one of the most approachable green teas available, especially for people who find typical green teas too sharp or stimulating. Hojicha is smooth, mellow, and deeply comforting making it ideal for afternoon tea sessions, after meals, or any time you want to ground your energy without overdoing caffeine.

It’s most often brewed loose-leaf, though hojicha powder has grown in popularity in recent years, especially for making lattes or baking. Both forms retain the tea’s signature roasted character, though the powder version delivers a more concentrated, espresso-like richness.

Types of Hojicha

Hojicha first became popular in Kyoto in the 1920s as a way to make use of leftover tea leaves and stems. Roasting was a practical solution but it also created a new flavor profile that quickly became a household favorite across Japan. 

It’s traditionally served warm after meals to aid digestion, or in the afternoon when something softer than sencha is preferred. It’s often offered to children, elders, and guests not as a ceremonial tea, but as a gesture of warmth and hospitality.

While there’s no single hojicha "standard," the quality and character of the tea can vary depending on:

• Base material: Bancha hojicha is mellow and toasty. Kukicha hojicha (made from twigs and stems) is even lower in caffeine and slightly woodier. Sencha-based hojicha is more refined with a brighter note.
• Roast level: Light roast hojicha is delicate and slightly sweet. Dark roast hojicha is bold, smoky, and full-bodied.
• Cut: Some hojicha is finely broken, creating a fast-steeping cup, while others are long and whole-leaf, better for multiple steeps.

Each variation offers its own experience and understanding what to look for can help you find the hojicha that suits your taste, ritual, and wellness goals.

Hojicha Tea Benefits

While hojicha is often praised for its taste and low caffeine, it also offers a unique set of benefits that make it well-suited for both daily wellness and intentional ritual.

The roasting process doesn’t just change the flavor of hojicha, it changes how the tea interacts with the body. Compared to other Japanese green teas, hojicha is gentler on the stomach, milder in effect, and easier to incorporate into everyday life, especially for those who are sensitive to stronger stimulants.

Here are some of the reasons hojicha has remained a staple in Japanese households for over a century and why it's now being embraced more widely around the world.

Supports Calm Focus

Hojicha contains L-theanine, an amino acid naturally found in green tea that promotes a calm, focused state. While matcha is also rich in theanine, it’s often paired with high levels of caffeine. Hojicha, on the other hand, offers a much lower caffeine content, allowing theanine to work more subtly, supporting a relaxed yet alert mental state.

Many people find hojicha helpful in moments of mental fatigue, overwhelm, or afternoon slump. It can offer a soft lift without overstimulation.

Gentle on the Digestive System

In Japan, it’s common to drink hojicha after meals. Its naturally low acidity, warm nature, and mild tannin profile make it easier on the stomach than many other green or black teas. It’s often recommended for children, elders, or anyone with a sensitive digestive system.

From an energetic perspective, hojicha is slightly warming, which may help with sluggish digestion or cold hands and feet, especially in cooler seasons.

May Offer Antioxidant Support

Like other green teas, hojicha contains polyphenols and catechins, which are known for their antioxidant activity. While the roasting process reduces some of these compounds compared to unroasted green teas, hojicha still offers support for the body’s natural defense systems.

Some studies suggest that roasted green teas may contain different antioxidant profiles, including pyrazines, which develop during roasting and may contribute to circulation and metabolic support. While more research is needed, this makes hojicha an interesting option for those looking to diversify their tea routine.

Lower in Caffeine (But Not Caffeine-Free)

One of the most common questions is: Does hojicha have caffeine?

Yes, but it’s significantly lower than most green teas. Because it’s often made from older leaves, stems, and twigs, and because the roasting process naturally reduces caffeine, a typical cup of hojicha contains far less than matcha or coffee.

That said, hojicha is not completely caffeine-free, and shouldn’t be treated as an herbal tea. It’s generally suitable for afternoon or early evening, or for anyone who wants to reduce their caffeine intake without cutting it out entirely. For very sensitive individuals or those looking for a true nighttime tea, we usually recommend an herbal option instead.

A Tea for the Nervous System

From a more holistic lens, hojicha is often chosen for its soothing effect on the nervous system. The combination of low caffeine, warm temperature, roasted aroma, and L-theanine creates a sensory experience that many people find calming and regulating.

At MediTea, we often suggest hojicha as a bridge between high-caffeine teas and full herbal infusions - especially for people navigating stress, burnout, or overstimulation. It supports slowing down without disconnecting.

Hojicha vs Matcha: What’s the Difference?

Though both hojicha and matcha come from the same plant (Camellia sinensis, the tea plant), they’re fundamentally different in how they’re processed, how they taste, how they affect the body, and how they’re used in daily life.

Processing

Matcha is made from young, shade-grown green tea leaves that are steamed, dried, and then stone-ground into a fine powder. It’s never roasted, which preserves its vibrant green color and grassy, umami-rich flavor. Because you’re consuming the entire leaf, matcha delivers a more concentrated dose of nutrients and caffeine.

Hojicha, on the other hand, is made from leaves, stems, or twigs that are roasted at high temperatures. This roasting process changes the chemical structure of the tea, reducing its caffeine content and giving it a toasted, caramel-like flavor. It’s available as both loose-leaf tea and powdered form (though unlike matcha, hojicha powder is roasted after grinding).

Flavor

Matcha has a bold, vegetal taste with a slight bitterness and a creamy, lingering umami note. It can be energizing and intense, especially if you’re not used to green tea.

Hojicha is smooth, mellow, and warm, often described as nutty, slightly smoky, or reminiscent of roasted grain or light coffee. The bitterness is almost entirely removed during roasting, making it more approachable for beginners or those who prefer gentler flavors.

Caffeine Content

Matcha is one of the highest-caffeine teas. A standard serving contains about 60–70 mg of caffeine (sometimes more), making it closer to a cup of coffee in effect.

Hojicha typically contains less than 20 mg per serving, especially when made from bancha or kukicha. It offers a soft lift, enough to bring clarity, but unlikely to cause jitters or a crash. It’s often chosen by people looking to reduce caffeine without eliminating it entirely.

Energy and Ritual

Matcha is associated with focused energy, productivity, and ceremonial preparation. It’s often used in the morning or early afternoon when the body is more naturally alert.

Hojicha is chosen for slower, grounded moments, in the afternoon, after meals, or during times of transition. While not caffeine-free, it’s generally considered a calming tea that supports regulation rather than stimulation.

From an energetic perspective, matcha has a cooling, upward quality. Hojicha is warming, downward-moving, and anchoring, ideal for those who feel scattered or overstimulated.

Types of Japanese Green Tea (and How Hojicha Fits In)

To really understand what makes hojicha unique, it helps to know the different types of Japanese green tea it can be made from. All of these teas come from the same plant (Camellia sinensis) but how they’re grown, harvested, and processed creates very different outcomes.

Here’s a quick breakdown of the most common types of Japanese green tea:

Sencha

The most widely consumed green tea in Japan. Sencha is made from the top leaves of the tea plant and is steamed shortly after harvesting to preserve its bright green color and grassy, slightly astringent flavor. Sencha is the base for many classic green teas, and some types of hojicha are made by roasting sencha leaves.

Bancha

Harvested later in the season than sencha, bancha is made from more mature leaves. It has a slightly lower caffeine content and a coarser, more robust flavor. Many traditional hojichas are made from bancha, which takes on a toasty, smooth profile when roasted.

Kukicha (Twig Tea)

Made from the stems and twigs of the tea plant rather than the leaves. Kukicha has a woody, slightly nutty taste and very low caffeine content. When roasted, it becomes kukicha hojicha which is even milder and more grounding than leaf-based hojicha.

Gyokuro

A high-grade shade-grown tea, rich in chlorophyll and amino acids. It's known for its deep umami flavor and is rarely (if ever) used for hojicha, since its delicate profile would be lost in the roasting process.

Matcha

Finely ground powder made from shade-grown tencha leaves (not to be confused with sencha, tencha is shade-grown and dried flat for matcha production, while sencha is sun-grown, rolled, and typically enjoyed as a loose-leaf tea). Matcha is whisked into water or milk rather than steeped. It’s much higher in caffeine and antioxidants than hojicha and is used in tea ceremonies, lattes, and sweets.

Where does hojicha fit in?
Hojicha isn’t a variety of tea leaf, it’s a method. It can be made from bancha, sencha, or kukicha, depending on the desired flavor and caffeine profile. What sets it apart is the roasting process, which transforms green tea’s grassy bitterness into something mellow, nutty, and comforting.

What Does Hojicha Taste Like?

Hojicha has a flavor profile that sets it apart from nearly every other green tea. The roasting process softens the vegetal sharpness typical of green teas and introduces deeper, rounder notes that are more familiar to those who enjoy roasted or nutty flavors.

Most people describe hojicha as:

• Toasty or nutty, like roasted barley or almonds
• Mellow and smooth, with no bitterness
• Slightly sweet, especially in lighter roasts
• Sometimes with hints of smoke, caramel, or cocoa

The exact flavor can vary based on the base material (bancha, kukicha, or sencha), roast level, and how it's brewed. A hojicha made from kukicha (twig tea) may lean woodier or more subtle, while one from sencha might have a brighter, more aromatic finish. A longer roast time will bring out darker, smokier notes, while a lighter roast may leave room for a touch of green tea’s natural sweetness to come through.

Compared to matcha or sencha, hojicha feels less grassy and more rounded. Many people who don’t typically enjoy green tea find hojicha to be an easier entry point because it lacks the bitterness or astringency.

Hojicha also carries a distinct aroma - one that fills the room with a soft, comforting scent while it brews. It’s not overpowering, but it’s unmistakable: warm, slightly nutty, and inviting.

For those looking to expand their palate, hojicha can also be used in culinary applications such as hojicha ice cream, baked goods, and lattes. In these cases, the tea’s roasted flavor works much like a mild coffee or malted grain, adding depth without overpowering sweetness.

Does Hojicha Have Caffeine?

Yes - hojicha does contain caffeine, but significantly less than most other green teas.

Because hojicha is often made from bancha (mature leaves), kukicha (twigs), or roasted sencha, and because the roasting process naturally reduces caffeine content, a typical cup of hojicha has 10 to 20 mg of caffeine. For comparison, matcha can have 60–70 mg per serving, and coffee ranges from 90–120 mg.

The exact amount depends on the tea’s base material and how it’s brewed. Hojicha made from twigs (kukicha) generally contains the least caffeine, while sencha-based hojicha may have slightly more.

When to Drink Hojicha

For most people, hojicha is gentle enough to enjoy in the afternoon or early evening. It offers a soft lift without the overstimulation or crash of stronger teas or coffee.

At MediTea, I personally love having a cup of hojicha mid-morning, especially after a workout, when I’ve already had coffee but need just a little more focus to carry me through the rest of the day. It gives me clarity and energy without tipping me into overdrive. - Liz, Founder MediTea 

While hojicha is not caffeine-free, it’s generally considered mild enough for most people to drink later in the day. If you're very sensitive to caffeine, you may want to enjoy it earlier or opt for an herbal blend in the evening.

Hojicha in Ritual – from an Herbalist

At MediTea, we don’t just drink tea for flavor or function. We drink it as a way to return to ourselves. To pause, breathe, and reconnect with the rhythm of the body and the natural world.

Hojicha is a tea that lends itself naturally to ritual. It doesn’t demand attention; it offers presence. The kind of presence that comes when you take a moment to sit with the warmth of a cup, notice the aroma, and feel the shift in your nervous system as the day settles around you.

Traditionally, hojicha was never about ceremony in the formal sense. It was shared in households, poured after meals, and served to children and elders alike as a gesture of care, hospitality, and steadiness. In modern life, it can play the same role: as a gentle bridge between doing and being.

Energetically, roasted teas like hojicha are grounding and clarifying. Not sedating, but centering. This makes hojicha a beautiful ally for:

• Moments of transition (mid-morning reset, post-workout, end-of-day reflection)
• Calming a racing mind without numbing it
• Releasing tension that builds from too much screen time or overstimulation
• Supporting the shift from outward productivity to inward reflection

Hojicha is especially resonant in the fall and early winter months, when the body craves warmth and routine. It pairs well with quiet tasks like journaling, reading, folding laundry, and standing in the kitchen light. It doesn’t ask you to be productive. It invites you to be present.

Whether you prepare it in silence or with intention, hojicha can become part of a daily practice that brings you back to your center, one cup at a time.

MediTea’s Organic Hojicha

Our Organic Hojicha is smooth, gently roasted, and perfect to incorporate in your daily tea ritual. Crafted from organic green tea leaves that have been expertly roasted, this hojicha delivers a naturally sweet, nutty flavor without bitterness you might expect from green tea.

It’s low in caffeine but still offers a gentle lift - making it perfect for afternoons when you want to feel clear and grounded without a buzz. Whether you're new to hojicha or simply want a clean, reliable cup that aligns with your organic lifestyle, this blend is a beautiful entry point.

☁️ Tastes like: toasted almonds, warm cedar, soft caramel notes
🕒 Steep time: 4–5 minutes at 190–200°F
🌱 Certified organic ingredients
💛 Soothing, grounding, and easy on the system

We chose this version after testing dozens of hojicha teas - and we kept coming back to this one for its mellow, versatile flavor and clean finish. Whether you drink it straight or use it as the base for a creamy hojicha latte, it’s a simple way to bring calm into your day.

Why You Should Try Hojicha Tea

Hojicha isn’t as well known as matcha or sencha, but it’s one of the most versatile and approachable Japanese teas you can keep in your cabinet. It’s easy to brew, low in caffeine, smooth in flavor, and makes an excellent daily ritual - whether you drink it straight or as a latte. If you’re looking for a green tea that’s simple, reliable, and doesn’t overwhelm your system, hojicha is worth getting to know.