The Effect of Heat
The primary difference between these two lattes is whether the tea leaves were roasted before being prepared.
Matcha uses tea leaves that are steamed and dried but never roasted. This preserves the chlorophyll in the leaves, which gives the latte its vivid green color. Because the leaves are ground into a fine powder and whisked directly into the drink, the entire leaf is consumed. This produces a strong green tea flavor.
Hojicha is made by roasting green tea leaves at a high temperature. This process changes the color and flavor of the leaves, turning them from green to a reddish-brown shade. Roasting reduces some of the bitterness of the tea and produces a toasted aroma.
Good to Know: Powder vs. Concentrate
In a café setting, you may notice a difference in how these drinks are prepared. Matcha is usually made with powder mixed directly into the drink. This creates a slightly thicker texture.
Hojicha may be prepared two ways: as a finely ground powder (similar to matcha) or as a brewed tea concentrate made from whole leaves. If the café uses a concentrate, the drink will feel thinner and more like traditional tea. If they use powder, the drink will feel creamier.
Caffeine Experience
The processing of the leaves also changes how much caffeine the drink contains.
A Matcha Latte typically provides 60–80 mg of caffeine per serving. Matcha also contains L-theanine (el-THEE-uh-neen), a compound found in tea that slows how caffeine is absorbed.
A Hojicha Latte usually contains less than 20 mg of caffeine. The roasting process reduces the caffeine level of the tea, which makes hojicha a popular option for people who prefer low-caffeine drinks.
Flavor Comparison
Matcha is savory and earthy. It has a strong tea flavor that pairs well with sweeteners like honey or agave, which can balance the natural bitterness of the tea.
Hojicha has a roasted flavor often compared to toasted grains or nuts. Many people find it easier to drink than traditional green tea, and it usually requires little added sugar.