Green Tea vs Matcha vs Hojicha

The history of tea is one steeped in tradition, and it encompasses a wealth of production methods as well as ceremonies for consumption and use. There are seemingly endless varieties to choose from, ranging from the iced tea found on almost every restaurant menu in America to complex herbal mixtures that often don't even contain actual tea leaves.

If you've heard about or encountered powdered teas in the wild, you may be thirsty for more knowledge about what sets them apart from other types of tea – and that's where we come in. Read along as we stir the pot and spill the tea, delving deep into the myths and misunderstandings surrounding the preparation and use of this ancient beverage.

A Brief History of Green Tea

Although the true origins are disputed, legend has it that green tea was first discovered by accident nearly 5,000 years ago by Emperor Shennong¹ – an ancient Chinese leader also credited with teaching his people how to build and use plows, wells, and various herbal medicines. Once discovered, this new beverage caught on quickly, and it wasn't long before its popularity had spread throughout Asia, leading to the wealth of diversification and preferences that have inspired modern tea drinkers to this day.

What is Powdered Tea?

Most people are familiar with whole leaf tea – be it white, black, green, or oolong – but may not know all of these tea varieties actually come from the same plant: the Camellia senensis shrub. The difference in the varieties of tea we know today come from specific growing methods and preparation styles, each of which imparts a particular flavor to the finished product².

Traditional green tea is harvested and prepared without fermenting in order to preserve a more delicate flavor and color and a higher catechin content than black or oolong tea. After harvesting the leaves, they're heated, rolled, and dried to preserve nutrients and prevent oxidation and decay.

Powdered teas such as matcha and hojicha follow similar methods of preparation, with additional steps such as grinding the leaves into a fine powder instead of bagging them or packaging them as loose whole leaves.

Unlike brewed green tea, which is made by steeping dried and processed leaves in hot water, removing the leaves, and then consuming the infusion, powdered tea such as matcha is made from whole, ground tea leaves whisked into hot water or milk prior to drinking. It may seem, when comparing the two methods, that the steeping process is more wasteful and likely to result in a lower absorption of helpful nutrients and antioxidants. So why is it so much more popular?

For many people, the bold, complex flavor of powdered matcha or hojicha simply isn't their cup of tea. Some find the delicate flavor of brewed tea more enjoyable and less overwhelming when served alongside a meal or dessert. Additionally, infused tea contains less caffeine than powdered tea, and it can be made from any grade of tea, making it more affordable and accessible for some consumers. Whole, dried tea leaves can also be mixed with dried herbs, fruits, and spices in a way powdered tea often can't, producing a wealth of flavors and digestive effects.

What is Matcha?

Matcha is a powdered tea beverage made from the same plant that's used to produce classic green tea. The difference lies in the cultivation and preparation of the tea. Traditionally, only ceremonial-grade leaves are used to make matcha powder, a type of leaf referred to as Tencha.

Matcha tea leaves are grown in the shade to promote increased levels of chlorophyll and other nutrients – a growing process that contributes to the bright green hue of the prepared beverage. After being harvested by hand, leaves destined for matcha tea have their stems and veins removed before they're lightly steamed, dried, and ground into a superfine powder³. For maximum effect, the leaves are traditionally ground in the dark to preserve the catechin (EGCG – epigallocatechin gallate) content.

Matcha vs Coffee

Due to its method of consumption, matcha contains more of the whole leaf than a green tea infusion, meaning it also contains more caffeine along with its increased antioxidant levels. It still has less caffeine than coffee, however, and also contains theanine, a substance that provides a calming effect to counteract the nervousness and jitteriness some people experience from drinking too much caffeine. For these reasons, powdered tea can be a matcha made in heaven for those who are sensitive to caffeine or who seek the additional health benefits theorized to accompany the increased consumption of catechins with their morning pick-me-up.

What Does Matcha Taste Like?

Matcha tea has a much stronger taste than regular green tea and can range in flavor from slightly bitter to vaguely floral to intensely vegetal, depending on the specific tea leaf used to make the powder. No matter what type of matcha powder you use, it will provide a distinct umami taste, a flavor that may at first sound out of place in a beverage often consumed with added sweeteners. This unique flavor is what drives matcha's popularity, as well as the intense love-it-or-hate-it reaction most people experience upon the first sip of this bright green beverage.

What is Hojicha?

Unlike matcha, hojicha often incorporates all parts of the plant – stems, stalks, leaves, and twigs – and can be made from a lower quality leaf. After being steamed and dried, hojicha is roasted at a high temperature, creating a reddish-brown hue and deepening the flavor to add a toasted effect. It has less of a vegetal flavor than matcha or green tea and is less astringent due to the destruction of catechins during the roasting process.

Hojicha vs Coffee

Although this method achieves a specific and sought-after flavor, it also breaks down antioxidants, leaving behind less of the beneficial nutrients that are found in other forms of green tea. On the flip side, roasting is also theorized to break down and remove caffeine, contributing to hojicha's very low stimulant levels⁴. Containing less caffeine than either matcha or infused green tea, hojicha is a popular after-dinner beverage option said to have a relaxing effect on the body.

What Does Hojicha Taste Like?

Because it's roasted, hojicha has a mild, smoky flavor that's vaguely reminiscent of caramel and makes a good substitution for coffee in many desserts and beverages.

It can be made by steeping whole, dried and roasted tea leaves to create an infusion, or consumed like matcha: ground into a powder and whisked into hot water for a more intense flavor. Simple to prepare, hojicha can be brewed at a higher heat and for a longer period of time than other teas, because it doesn't become bitter as easily.

Is Green Tea Good for You?

With minimized processing, green teas retain higher levels of catechins, also known as antioxidants, imparting these age-defying nutrients into the beverages they're used to create – or so it's claimed.

Much contention surrounds the health claims attributed to green tea consumption. Touted as a treatment for weight loss, cancer, high cholesterol, diabetes, heart disease, Alzheimer's, Parkinson's, high blood pressure, depression, and even as a wrinkle reducer for the skin, it sometimes seems like there's nothing green tea can't do. But is there really any veracity to these assertions?

Although a variety of studies have been done, the results have been mixed⁵. In addition, many of the studies on the effects of green tea are based around people who already regularly drink green tea vs people who do not. Because other contributing factors such as overall health and lifestyle often can't be controlled or accounted for in this limited capacity, many researchers insist only correlation has been proven between the consumption of green tea and its supposed health benefits, not causation.

What most researchers can agree on is that the regular consumption of any type of tea has been shown to boost overall hydration levels, leading to a feeling of wellness and fullness. Unsweetened tea also has zero calories, so swapping tea for other beverages such as soda, juice, or lemonade can decrease your overall caloric consumption throughout the day – which helps to maintain a healthy weight.

Much Ado About Catechins

Regularly consuming high levels of catechins (an antioxidant found in green tea), has been linked to decreased blood pressure⁶, lowered cholesterol levels⁷, and an overall improvement in cardiovascular health⁸ when included as part of a healthy lifestyle. And whether it's due to the caffeine content of green tea or other nutrients, avid tea drinkers also report heightened awareness and clarity of thinking⁹ as well as improved memory function¹⁰ in older adults.

Adding a heavy dose of sweeteners to your tea can easily counteract these benefits, however, so it's best to drink your tea unsweetened if possible. To maximize the absorption of nutrients, some people add a splash of lemon juice or another source of vitamin C to their tea, while others prefer the sweet mild flavor achieved by using milk or cream instead. Unlike vitamin C, using dairy in your tea can block the absorption of antioxidants and add hundreds of calories to the beverage, so this method of consumption should be carefully moderated to avoid possible weight gain.

Lead and Matcha

Because powdered teas include more of the whole tea leaf than steeped teas do, it's theorized that they may also contain a higher concentration of lead or pesticides. In the past, green tea has been shown to be particularly susceptible to lead absorption¹¹, rousing concerns that food and beverages made with green tea can have higher lead content than other options.

To address these concerns, ConsumerLab.com performed testing on several major matcha tea brands in the US in 2018¹², and found no evidence of increased lead, cadmium, or arsenic contamination in any of them. At this time, the consumption of powdered teas hasn't been linked to increased lead or pesticide absorption, despite concerns. If you love to drink matcha but are still worried about the possibility of lead consumption and want to take extra precautions, experts advise sticking to a one-cup limit of matcha per day to prevent the possibility of over-ingesting heavy metals.

Ways to Use Matcha and Hojicha

Both matcha and hojicha can be used to flavor a variety of recipes, and their use isn't just limited to beverages. Making their way into everything from ice cream to cookies to guacamole and even as an adventurous ingredient for a spice rub, powdered tea adds unique flavor and powerful versatility to your kitchen cabinet. Where matcha has a strong, grassy flavor and hojicha is more mellow, warm, and smoky, both types of tea powder pack an umami punch that blends well into sweet and savory dishes alike.

Although confident cooks may be comfortable whipping up gelato, cake, cookies, soup, and stir-fried noodles using powdered tea as a flavoring, beginners may want to stick with simple beverages at first – or risk finding themselves in hot water in the pursuit of more complex goals.

Preparing Matcha and Hojicha

For a traditional beverage, both matcha and hojicha can be prepared quickly and easily by stirring the powder into a cup of hot water using a traditional bamboo whisk. To make matcha or hojicha into a latte, simply add 1 teaspoon of powdered tea and an optional sweetener of your choice to a cup of cold or steamed milk and whisk it thoroughly to ensure no clumps remain.

If you're feeling more adventurous, you may want to try your hand at making a Tokyo Fog (made with matcha) or a Kyoto Fog (made with hojicha). Both of these beverages add a unique twist to the classic London Fog, a popular drink typically made with black tea, vanilla extract, simple syrup, hot water, and steamed milk.

Whatever you choose, incorporating powdered tea into your cooking can help you turn over a new leaf, infusing a unique and memorable element into your dishes that's far from lukewarm.

References

1. The History of Tea. Chinese Tea. Accessed May 2021.
2. Everything You Need to Know About Tea, Explained. Thrillist. Accessed May 2021.
3. From Seed to Scoop, How Matcha is Made. AIYA America, Inc.. Accessed May 2021.
4. Hojicha. All About Japan's Favorite Low Caffeine Tea. Path of Cha. Accessed May 2021.
5. The Effect of Green Tea Extract on Fat Oxidation at Rest and during Exercise: Evidence of Efficacy and Proposed Mechanisms. Advances in Nutrition, via National Center for Biotechnology Information: NCBI. Accessed May 2021.
6. Effects of tea intake on blood pressure: a meta-analysis of randomised controlled trials. British Journal of Nutrition, via Cambridge University Press. Accessed May 2021.
7. Green tea may lower heart disease risk. Harvard Health Publishing; Harvard Medical School. Accessed May 2021.
8. Green Tea Catechins and Cardiovascular Health: An Update. US Department of Health and Human Services, via NCBI. Accessed May 2021.
9. Green tea extract enhances parieto-frontal connectivity during working memory processing. Springer Psychopharmacology, via NBCI. Accessed May 2021.
10. Green Tea Protects Brain Cells. Tufts University. Accessed May 2021.
11. The Benefits and Risks of Consuming Brewed Tea: Beware of Toxic Element Contamination. Hindawi Journal of Toxicology. Accessed May 2021.
12. Big Differences Found Among Green Teas -- ConsumerLab Tests Identify Best Green Tea in Bags, Matcha, Supplements, and Bottles. ConsumerLab. Accessed May 2021.