Is Hojicha More Caffeinated Than Matcha? The Definitive Caffeine Showdown

December 1, 2025 •

2 min read

Despite both originating from the same tea plant, a typical cup of matcha can contain over ten times the caffeine of hojicha. This dramatic difference in stimulant levels leads many tea drinkers to wonder: is hojicha more caffeinated than matcha?

Quick Summary

Hojicha contains significantly less caffeine than matcha. This is due to its high-temperature roasting process and the use of older, naturally lower-caffeine plant parts.

Key Points

Less Caffeine: Hojicha is significantly less caffeinated than matcha.
Processing Differences: Hojicha is roasted, which reduces caffeine, while matcha is shade-grown, which increases it.
Different Plant Parts: Hojicha often uses older leaves and stems, which naturally contain less caffeine than the young leaves used for matcha.
Distinct Energy Effect: Matcha provides sustained, focused energy due to L-theanine, whereas hojicha offers a much milder, calming experience.
Evening vs. Morning: Hojicha is an excellent low-caffeine evening tea, while matcha is best suited for a morning energy boost.
Flavor Profile: Hojicha has a nutty, roasty flavor, whereas matcha has a grassy, umami taste.

Processing: Roasting vs. Shade-Growing

Both hojicha and matcha originate from the Camellia sinensis plant, but their processing methods create significant differences in their caffeine content, flavor, and color.

The Matcha Process: Shade and Stone-Grinding

Matcha production involves shading tea plants before harvest, increasing chlorophyll and L-theanine. The young leaves are steamed, de-veined, and stone-ground into a fine powder. Consuming the entire leaf results in a higher intake of caffeine and other compounds.

The Hojicha Process: High-Heat Roasting

Hojicha, a roasted green tea, typically uses older leaves, stems, and twigs, which naturally contain less caffeine. Roasting these parts at high heat gives hojicha its unique toasted flavor and reddish-brown color while breaking down or evaporating some caffeine, significantly lowering its content.

The Caffeine Breakdown

The primary reason for the caffeine difference lies in the processing. Matcha's shade-growing and whole-leaf consumption increase caffeine, while hojicha's use of older leaves and roasting process reduce it. This makes hojicha a suitable low-caffeine option for the evening.

Hojicha vs. Matcha: A Caffeine Comparison Table

Below is a comparison of typical caffeine content for an 8 oz (240ml) serving, illustrating the difference.


Feature	Hojicha	Matcha
Processing	Roasted at high heat	Shade-grown, stone-ground
Plant Parts	Older leaves, stems, twigs	Young, high-grade leaves
Flavor Profile	Toasty, nutty, smoky, mellow	Grassy, vegetal, umami, creamy
Approximate Caffeine (8oz cup)	7–20 mg (leaves)
20–30 mg (powder)	60–80 mg (powder)
Best For	Afternoon/Evening, Relaxation	Morning/Daytime, Focus

Beyond Caffeine: Flavor and Effects

Matcha offers a sustained energy boost from caffeine and L-theanine, promoting focused alertness. Hojicha's roasting reduces astringency, offering a smooth, mellow, and comforting flavor with a calming effect due to pyrazine and lower L-theanine.

Choosing the Right Tea for the Right Time

The choice between the two depends on your needs. Matcha is best for a morning energy boost and focus. Hojicha is ideal for a relaxing, low-caffeine evening drink. Both teas can complement each other, with matcha for mornings and hojicha for evenings.

For more on how roasting impacts tea's chemical makeup, including caffeine, scientific studies are available.

Conclusion: Hojicha is Not More Caffeinated Than Matcha

In summary, hojicha is not more caffeinated than matcha. Matcha's higher caffeine content is due to using young, shade-grown leaves and consuming the whole leaf. Hojicha has less caffeine because it's made from older plant parts and is roasted at high heat. Matcha is for energy and focus, while hojicha is for relaxation and a low-caffeine option. Understanding these distinctions helps tea drinkers choose the right tea.

Frequently Asked Questions

Hojicha has less caffeine for two main reasons: it is made from older leaves and stems, which contain less caffeine naturally, and the high-heat roasting process further breaks down and reduces the caffeine content.

Yes, hojicha is an excellent choice for an evening beverage. Its significantly lower caffeine content makes it suitable for drinking later in the day without interfering with your sleep.

Matcha is far better for an energy boost. Its high caffeine content, balanced by the amino acid L-theanine, provides a longer-lasting, more focused energy lift than hojicha.

Yes, both hojicha and matcha are derived from the Camellia sinensis plant. Their major differences come from how the tea leaves are grown and processed after harvesting.

Matcha has a rich, grassy, and savory umami flavor, while hojicha's taste is toasty, smoky, and nutty due to the roasting process.

Yes. While the roasting process reduces some antioxidants compared to matcha, hojicha still offers antioxidants and is rich in the chemical pyrazine, which can improve blood circulation and provide a calming effect.

No, hojicha is not caffeine-free. It has a very low caffeine content, but it still contains trace amounts of the stimulant.

With matcha, the entire powdered tea leaf is whisked into the water and consumed, so you ingest 100% of its caffeine. With loose-leaf hojicha, the leaves are steeped, and some caffeine remains in the leaves that are discarded.