What is the difference between matcha and hojicha?

Color:

Matcha and hojicha differ significantly in appearance:

• Matcha has an intense, bright green color, especially when you choose higher grades. The color reflects the tea's freshness and rich chlorophyll content.
• Hojicha , on the other hand, is brown – with shades that can vary from light to dark depending on the time of harvest and how long the leaves have been roasted.

Production and processing:

Although matcha and hojicha share some steps in their production, their journeys take different turns. Both teas are steamed after harvest to stop oxidation and fermentation, after which the leaves are dried.

• Matcha : After drying, the tea leaves are stone-ground into a superfine powder. This powder preserves the tea's pure flavor and vibrant green color.
• Hojicha : The dried leaves, stems, or twigs are slowly roasted at high temperatures. This process gives hojicha its characteristic smoky and nutty flavor and reduces the caffeine content. Hojicha can also be ground into a powder, like matcha, making it just as versatile.

Aroma and taste:

The flavor universe of matcha and hojicha is vastly different:

• Matcha has a fresh, vegetal aroma. Lower grades can be bitter, while higher grades offer a slight sweetness.
• Hojicha has an earthy and smoky aroma. The taste is naturally sweet with a nutty character and hints of cocoa. Due to the roasting, there is no bitterness – even at higher temperatures.

Preparation:

Both teas can be enjoyed in the same way:

• Use a traditional matcha bowl and bamboo whisk to mix the powder with hot water (not over 80°C) for a smooth and frothy drink.
• Matcha is perfect for an energetic start to the day, while hojicha , with its low caffeine content, is perfect for the evening.