matcha latte

Are you a fan of Japanese tea-based drinks and wondering which one to choose - Hojicha latte or Matcha? Our in-depth guide has got you covered! We explore the unique flavors and health benefits of these two popular drinks, so you can make an informed decision and savor every sip.

Hojicha Latte and Matcha Latte: Basics

Definitions and Origins

Hojicha Latte: Hojicha is a type of Japanese green tea made from mature tea leaves, stalks, and stems. These leaves undergo a roasting process before being stone-ground into a fine powder, which gives hojicha its unique reddish-brown color. A hojicha latte is created by combining the hojicha powder with steamed milk or milk alternative, resulting in a comforting, warm drink with a toasted flavor profile.

Matcha Latte: Matcha, another form of Japanese green tea, is produced from young tea leaves, which are steamed, dried, and then ground into a bright green powder. Matcha has a vibrant color and a slightly bitter taste. A matcha latte consists of matcha powder mixed with steamed milk or milk alternative, resulting in a rich and creamy beverage with a bright green hue.

Key Differences

  • Color: Matcha lattes are bright green, reflecting the color of the matcha powder, while hojicha lattes have a reddish-brown hue due to the roasted nature of the hojicha leaves.
  • Flavor: Matcha lattes have a slightly bitter and vegetal taste, whereas hojicha lattes offer a smoother, toasted flavor profile.
  • Caffeine Content: Matcha contains significantly more caffeine than hojicha, with over 20 times the amount present in hojicha lattes.
  • Processing: The primary difference in processing is the roasting of hojicha leaves, while matcha leaves are not roasted.


  • Both hojicha and matcha lattes originate from Japanese green tea and share a common heritage.
  • The process for making both lattes is similar, involving the combination of powdered tea with steamed milk or a milk alternative.
  • Both beverages can be enjoyed hot or cold and have become increasingly popular in cafes and tea shops worldwide.
  • Hojicha and matcha lattes can be used in various recipes, baking, and cooking, although matcha has a wider range of applications due to its stronger flavor and color.

Taste and Flavor Profile

Hojicha Latte

Hojicha lattes are known for their naturally sweet and smoky flavors, which come from the roasting.process of mature tea leaves, stalks, and stems. As hojicha is made from roasted green tea leaves, it presents a reddish-brown color that is notably different from bright green matcha. The taste of hojicha is mild and warm, with distinct notes of cocoa enveloping the palate. Its flavor is less grassy, owing to the absence of the distinct bitterness usually associated with other green teas. When prepared as a latte, hojicha's milder profile blends seamlessly with the creaminess of dairy or plant-based milk, creating an indulgent beverage with a rich texture.

Matcha Latte

On the other hand, matcha lattes boast a unique flavor derived from young, shade-grown tea leaves that are stone-ground into a fine, bright green powder. The taste of matcha can range from slightly sweet to intensely earthy, depending on its grade. When used to make a latte, ceremonial grade matcha offers the perfect balance of savory umami and a subtle sweetness, with lingering vegetal notes that highlight its vivid green hue.

The distinct bitterness of matcha, often present in lower-grade powders, mellows out when mixed with milk. However, higher quality, ceremonial grade matcha brings forth the natural sweetness and savory umami flavors coveted by matcha enthusiasts. The powder's suspension in milk leads to a thicker, creamy texture, making matcha lattes a luxurious and vibrant drink.


  • Taste: Hojicha tends to be naturally sweeter with smoky flavors, while matcha lattes can showcase both sweet and somewhat bitter notes depending on the grade of matcha used.
  • Flavor: Hojicha exhibits the warmth and comfort of toasty, roasted notes, while matcha lattes deliver a complex combination of earthy, savory, and sweet elements.
  • Color: Hojicha's reddish-brown hue contrasts with matcha's bright green color.
  • Texture: Both lattes are creamy but differ in thickness, as the powdered form of matcha typically creates a denser drink, while hojicha lattes remain luxurious without the weight.

The choice between hojicha lattes and matcha lattes ultimately boils down to individual preferences in taste, flavor, color, and texture.

Color and Appearance


Hojicha is a type of Japanese green tea made by roasting the leaves of the Camellia sinensis plant. The roasting process gives hojicha its distinct reddish-brown color, which is noticeably different from the bright green color typically associated with other green teas. The color of hojicha is relatively consistent across both dried leaves and hojicha powder. This brownish hue, sometimes accompanied by a reddish tint, gives hojicha a unique appeal in terms of appearance.


Matcha, another form of Japanese green tea, is finely ground powder made from the leaves of specially grown and processed Camellia sinensis plants. Unlike hojicha, matcha features a vibrant and bright green color, which is especially true for high-quality, ceremonial-grade matcha. The intense green hue of matcha is largely due to the particular growing process, which involves shading the plants during their growth stage, leading to an increased concentration of chlorophyll. As matcha is made from the entire leaf, the powder retains this rich green color when used in various recipes.

In summary, hojicha and matcha are two distinct types of Japanese green tea, each with a unique color and appearance. While hojicha boasts a warm reddish-brown hue due to its roasting process, matcha is characterized by its striking bright green color. The differences in color and appearance also translate to differences in taste profiles, making both hojicha and matcha unique options for tea enthusiasts. For those looking to elevate their beverage experience further, investing in high-quality equipment can make a significant difference. Whether you're running a café or simply seeking the best for your kitchen, you might consider checking out the Commercial espresso machine for sale collection. Quality machinery ensures that the essence of both teas is perfectly captured and presented.

Caffeine Content and Health Benefits

Caffeine Levels

When comparing Hojicha latte and Matcha, one of the crucial differences lies in their caffeine content. Matcha is known for its high caffeine content, with 68 milligrams found in a cup, making it comparable to a cup of coffee. On the other hand, Hojicha latte has significantly less caffeine, containing only about 8 milligrams per cup. This makes Hojicha latte a suitable alternative for those who are sensitive to caffeine, as it provides a milder energy boost compared to Matcha.

Antioxidants and L-theanine

Both Hojicha and Matcha are rich in antioxidants, which are essential for overall health and wellness. Antioxidants help to reduce oxidative stress and inflammation in the body. Matcha, however, contains higher levels of the potent antioxidant, Epigallocatechin Gallate (EGCG), and the amino acid L-theanine. L-theanine is known for promoting relaxation without causing drowsiness, reducing stress without impairing cognitive function. These components contribute to the calming effects of Matcha, while still providing a boost in alertness and focus.

Health Benefits

Hojicha and Matcha share several health benefits due to their properties as green teas. Some of the most prominent health benefits are:

  • Reducing stress and anxiety: The lower caffeine content in Hojicha and L-theanine found in Matcha both help with stress reduction and anxiety relief.

  • Enhancing metabolism: Consuming green teas like Matcha and Hojicha can improve metabolism rates, which in turn can assist with weight management.

  • Boosting the immune system: The antioxidants present in both teas have a positive impact on the immune system, contributing to overall health and resilience against illnesses.

  • Decreasing inflammation: The anti-inflammatory properties of the antioxidants found in these teas help in reducing inflammation throughout the body.

In summary, both Hojicha latte and Matcha have their benefits, with Matcha offering a more significant caffeine boost and higher levels of EGCG and L-theanine. On the other hand, Hojicha provides a milder, more easily manageable energy lift, making it an attractive option for those more sensitive to caffeine. Their shared health benefits make both beverages excellent choices for incorporating into a healthy, balanced lifestyle.

Tea Leaves and Harvesting


Hojicha is a unique Japanese green tea that stands out due to its distinctive roasting process. Unlike other green teas, Hojicha is made from mature tea leaves, stems, and stalks. The leaves are harvested later in the season, typically around the end of the summer. This later harvest produces larger, more mature leaves with a lower concentration of antioxidant compounds, resulting in a distinct flavor profile.

After the mature tea leaves have been harvested, they undergo a process of steaming and rolling before being slow-roasted. This roasting process transforms the tea leaves' color to a reddish-brown and imparts a subtle earthy, smoky taste. The stems, stalks, and twigs are also roasted, contributing to the unique taste and aroma of Hojicha.


Matcha, another widely popular Japanese green tea, has a vibrant green color and is known for its high concentration of antioxidants. The tea leaves used in Matcha production are grown under special shading conditions to enhance the chlorophyll content, leading to the signature bright hue of the tea. These leaves are referred to as "tencha."

The harvesting process for Matcha tea leaves takes place earlier in the season, typically in late spring. The young, tender leaves are picked, steamed, and dried on a flat surface. Throughout this process, extreme care is taken to avoid damaging or breaking the delicate young leaves. This careful handling helps preserve the high antioxidant content and freshness of the Matcha tea.

After the tea leaves are dried and the stems and veins removed, they are stone-ground into a fine, bright green powder. This powder is then used for various culinary and wellness purposes, making Matcha a versatile tea choice.

In summary, Hojicha and Matcha teas differ significantly in their harvesting process, the maturity of the tea leaves used, and their preparation methods. While Hojicha is made from mature tea leaves that are roasted, Matcha is composed of young, shaded tea leaves that are stone-ground into a fine powder. Each tea offers its distinct flavor profiles, colors, and health benefits, making both Hojicha and Matcha popular choices among tea enthusiasts.

Roasting and Processing Methods


Hojicha is a unique type of green tea, which sets it apart from other varieties due to its roasting process. Traditionally, hojicha is made by rolling dry tea leaves, stems, stalks, and twigs, then slow-roasting them in a roasting pan or, more traditionally, in a porcelain pot over charcoal. This roasting method gives hojicha its distinct reddish-brown color and a rich, toasty flavor that differs from the characteristic umami taste often associated with green teas.

The processing method for hojicha begins with steaming the mature tea leaves to prevent oxidation. This step is followed by rolling and drying the leaves. Finally, the tea leaves, stalks, and stems are roasted in a high-temperature environment, altering their color and flavor profile. This roasting step is a key differentiator between hojicha and other green tea varieties.


In contrast to hojicha's roasting process, matcha production relies on a different set of processing methods. Matcha is made primarily from young tea leaves, which are steamed and dried. The leaves are then ground into a fine green powder, which retains matcha's iconic bright green color and umami flavor.

One critical aspect of matcha's processing method is the shading of the tea plants. Before harvest, the plants are covered to protect them from direct sunlight. This process increases chlorophyll production, giving matcha its vibrant color and unique flavor profile.

To conclude, both hojicha and matcha are types of green tea, but they differ significantly in their processing methods, color, and flavor. Hojicha relies on a roasting process that imparts a reddish-brown hue and toasty flavor, while matcha is characterized by its bright green color and umami taste, derived from the shading and grinding of young tea leaves.

Preparation and Serving

Hojicha Latte

Hojicha latte is a popular beverage made by combining hojicha powder with steamed milk. Hojicha is a Japanese green tea that is made from mature tea leaves, stems, and twigs, which are roasted before being stone-ground into a fine powder. This process gives the tea a reddish-brown color and a distinct roasted flavor, which is different from the bright green and grassy taste of matcha. To make a hojicha latte, you will need the following ingredients and tools:

  • Hojicha powder
  • Steamed milk (or a milk substitute)
  • A bamboo whisk
  • A tea strainer

First, sift the hojicha powder through a tea strainer into a tea bowl. This will ensure that the powder is fine and clump-free. Next, add a small amount of hot water to the tea bowl—aim for a temperature of around 70-85°C (160-185°F). Use the bamboo whisk to mix the powder and water until the mixture becomes smooth and frothy.

Finally, pour your desired amount of steamed milk into the tea mixture. Adjust the ratio of hojicha to milk based on your personal taste preferences. To serve, garnish the latte with a sprinkle of hojicha powder on top.

Matcha Latte

Matcha latte is a popular beverage that features matcha, a type of Japanese green tea made from young tea leaves that have been shade-grown and ground into a fine, bright green powder. Matcha is known for its rich, slightly bitter taste and high levels of antioxidants. To prepare a matcha latte, you will need the following items:

  • Ceremonial-grade matcha powder
  • Steamed milk (or a milk substitute)
  • A bamboo whisk
  • A tea strainer

Begin by sifting the matcha powder through the tea strainer into a tea bowl. Doing so ensures the powder is fine and free of clumps. Add a small amount of hot water with a temperature of around 70-85°C (160-185°F) to the tea bowl. Using the bamboo whisk, mix the powder and water to form a smooth and frothy mixture.

Finally, pour the steamed milk of your choice into the matcha mixture. Adjust the amount of milk based on your personal taste preference. To give the latte an elegant touch, dust the top with some matcha powder.

Both hojicha and matcha lattes offer unique flavor profiles and preparation methods. Although they may appear similar, their colors, taste profiles, and caffeine content differentiate them. The choice between a hojicha latte and a matcha latte will ultimately depend on your personal preferences and desired flavor experience.

Other Uses and Recipes


Hojicha is a unique type of Japanese green tea that is made from mature tea leaves, stalks, and stems. These parts are roasted before being stone-ground into a reddish-brown, loose-leaf or powdered form. Hojicha has a pleasant, earthy flavor and aroma, making it a versatile ingredient in cooking and baking.

When it comes to incorporating hojicha in culinary creations, it can be used as a substitute for coffee in various recipes. It lends a unique flavor profile to baked goods and desserts, with its mildly sweet and nutty taste. For a delightful foam experience, a Hojicha latte makes an excellent choice. Simply whisk 1 teaspoon (1.5g) of Hojicha powder with 60 ml (2 oz) of 80°C (175°F) filtered water using a bamboo whisk, a handheld frother, or a spoon. To create an iced Hojicha latte, add ice and 180 ml (6 oz) of milk of your choice to a tall glass, then slowly pour the whisked hojicha over the milk for a layered effect.


Matcha, a traditional Japanese green tea, is derived from young tea leaves that are steamed, dried, and stone-ground into a vibrant green powder. The finest matcha falls into the category of ceremonial grade and has a distinct, rich flavor that is sometimes described as grassy. Matcha's versatility as an ingredient in both food and beverages makes it a popular choice in many recipes.

In cooking, matcha can be used to create a variety of visually appealing and flavorful dishes. With its robust taste, matcha can elevate the flavor of soups, sauces, and even baked goods. Moreover, its vivid green color adds an extra dimension to food, making it a standout ingredient.

Creating a matcha latte is a great way to enjoy the tea's unique flavor profile. To make a matcha latte, whisk the matcha powder with hot water using a chasen (bamboo whisk) until a fine foam forms on the surface. Then, add your choice of milk, either warm or frothed, for a creamy and satisfying beverage.

In summary, both hojicha and matcha offer a range of culinary possibilities due to their unique flavors, appearances, and processing methods. Whehter you prefer the earthy taste of hojicha or the grassy notes of matcha, both teas can be enjoyed in various forms, from lattes to enticing recipes that showcase their distinct characteristics.

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Tony Barlow

Tony Barlow

Majesty Coffee Technical Sales Expert - Meet the Team

Tony Barlow, with over a decade of experience in the coffee industry, is the go-to technical sales expert at Majesty Coffee. He's passionate about helping businesses find the right espresso equipment for their needs.

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