Depending on the quality, matcha is a more bitter and vegetal tasting tea. Hojicha on the other hand has more of a rich and earthy flavor from the roasting process. This is why hojicha makes a better tea to accompany your dessert.
Is matcha and hojicha same?
Matcha is made by stone-grinding flat dried tea leaves (Tencha) into a fine green powder. Hojicha is made by slowly roasting tightly rolled dried tea leaves, stems, stalks, or twigs resulting in a loose leaf tea.
Is matcha the healthiest tea?
Matcha is very high in antioxidants, especially catechins. Its most powerful catechin is epigallocatechin gallate (EGCG). One study found that matcha contains up to 137 times more antioxidants than a low-grade variety of green tea and up to 3 times more antioxidants than other high-quality teas ( 10 ).
What does roasted Matcha taste like?
What Does Hojicha Taste Like? Hojicha has a mellow, nutty flavor similar to the toasty flavor of a genmaicha blend—which achieves its nuttiness with roasted, puffed rice—and the lightly sweet, caramel undertones of oolong.
Can I roast matcha powder?
While matcha is only steamed to stop oxidation, the green tea leaves used for hojicha powder are also roasted. The roasting process results in the distinct chocolatey color of hojicha powder, as well as its smoky and naturally sweet flavor.
How long should I steep hojicha?
Let the hojicha steep for only 30 seconds. If using a traditional Japanese teapot (kyusu) with a built-in strainer at the spout, divide the hojicha evenly among your tea cups. Carefully pour out every last drop of hojicha, and save the tea leaves for the next steep.