HOUJICHA VS MATCHA

Houjicha and Matcha are both types of Japanese green teas, but each boast unique differences in their preparation and profile. However, both can be enjoyed on their own or as lattes. We encourage you to experiment with new teas, cultivars, and methods of preparation to discover your preferred palette.

PREPARATION

MATCHA PREPARATION
Ceremonial grade matcha is typically produced from leaves that have been carefully shaded from sunlight before harvest (“tencha”). Young, first batch leaves (“ichibancha”) are often prioritized due to their tenderness. These leaves are then steamed, dried, and stone-milled into a fine powder.

HOUJICHA PREPARATION
Houjicha’s distinct profile begins with leaf selection. It’s primarily made from more mature leaves (“bancha”) that are harvested later in the season. It may also feature stems (“kukicha”) from the tea plant. Mature leaves naturally contain less caffeine than younger leaves traditionally used in other green teas.

The actual preparation process is relatively similar to that of matcha with one critical addition: Roasting. Slow roasting at a high temperature results in houjicha’s signature appearance, taste, and considerably lower amount of caffeine

PROFILE

MATCHA PROFILE
Matcha is most recognized for its beautiful green appearance, which can vary in shade, depending on the cultivar itself and how it’s been prepared. Its taste can range from vibrant and sweet, to more vegetal with a touch of astringency.

HOUJICHA PROFILE
Through the roasting process, houjicha’s color transforms to a unique shade of tannish brown. Its taste undergoes a similar evolution, becoming sweet, nutty and toasty, with a subtle smokiness. Houjicha also boasts a creamy mouthfeel and much less caffeine than matcha due to the aforementioned differences in leaf selection and preparation.