It hasn’t been long since matcha took over coffee shops, establishing itself as a gentler alternative to your usual brew. Steady energy without the nasty crashes — could it get any better? Apparently, yes — enter hojicha.

If you are into matcha, you have probably already spotted the name here and there: on the menu at your favourite matcha spot or sitting next to the holy grail of green powder at a Japanese supermarket. But what exactly is hojicha and why does it always seem to be hanging around matcha?

Like matcha, hojicha is a Japanese green tea. In fact, both — along with teas like gyokuro and sencha — come from the same plant, Camellia sinensis. Yet despite sharing the same origin, they couldn’t taste more different.

The reason lies in the details. Teas made from the same plant can vary wildly depending on which leaves are used and how they are processed, but when it comes to matcha versus hojicha, harvest timing is the key difference.

High-quality matcha is made from ichibancha — the youngest, most nutrient-dense tea leaves, picked during the first harvest, usually from late April to early May. These leaves are shade-grown, which boosts their caffeine and L-theanine content, giving matcha its signature combo of alertness and focus.

Hojicha, on the other hand, is typically made from bancha, a sun-grown tea harvested later in the season, from June through to October. That alone results in a fuller, rounder flavour and naturally lower caffeine levels. The leaves are then steamed and slowly roasted at high temperatures, turning them from green to a warm reddish brown. This roasting process creates hojicha’s earthy, toasty, slightly nutty aroma — and further reduces caffeine, catechins and L-theanine.

You can enjoy hojicha as a classic loose-leaf tea, but what is really bringing it into the mainstream is hojicha powder. Finely ground and stone-milled, it is now used in lattes, smoothies and even baking. The flavour is gentle and cosy, with roasted notes and a subtle sweetness — often compared to hot chocolate, just without the sugar crash.

If you already make matcha at home, hojicha will feel very familiar — and even easier.

Unlike matcha, hojicha powder doesn’t need sifting. The roasting process breaks down leaf structure, which makes hojicha dissolve more easily. Simply whisk the powder with a splash of hot water using a bamboo whisk or electric frother, then top it up with milk — oat milk works particularly well here.

If you are after an energy boost with a solid dose of antioxidants, matcha is still your go-to. Hojicha makes more sense when comfort is the priority and caffeine isn't.