What Is Hojicha? Hojicha vs Matcha, Caffeine, and How to Make a Hojicha Latte With Hojicha Powder

Quick Answer

Hojicha is Japanese tea made by roasting sencha, bancha or kukicha (stem tea) at high heat and cooling it quickly, giving caramel, nutty and woody notes and less bitterness than green tea. Matcha is shade-grown leaf that is steamed, not roasted, and stone-ground, with grassy umami notes. Hojicha’s caffeine is not necessarily much lower than green tea; it depends on the leaf and roast. Shops usually make hojicha lattes with hojicha powder for speed and consistency.

Hojicha vs matcha vs green tea

	Hojicha	Matcha	Green tea (sencha)
Leaf	Sencha, bancha, stems	Shade-grown tencha leaf	Sencha leaf
Process	Steamed, then roasted at high heat	Steamed, not roasted, ground to powder	Steamed, rolled, dried
Flavor	Caramel, nutty, woody	Grassy, seaweed, umami	Fresh, slightly astringent
Color	Brown liquor	Bright green	Yellow-green

Is hojicha low in caffeine?

Roasting reduces some catechins and caffeine, so hojicha is often called low-caffeine, but some sources say it is close to green tea. The safe claim is that hojicha is mellow and less bitter, with caffeine that depends on the leaf (stems are lower) and roast. Offer a caffeine-free option for sensitive customers.

Hojicha lattes in shops

Hojicha powder: whisk with a little hot water into a paste, then add milk and ice; fastest.
Hojicha leaves: brew a strong tea and add milk; more aroma but needs controlled steeping.
Pairings: brown sugar, boba and cheese foam all work; see matcha latte for the method.