Hojicha vs matcha for someone who finds matcha too bitter?
Tried to get into matcha twice and both times it tasted like grass clippings to me lol. People keep saying hojicha is the move — roasted, chocolatey, less caffeine. Is it actually easier to like, or is this just matcha people recruiting? And do I need different gear or does my matcha whisk work?
2 answers
- Hojicha powder (roasted, any decent brand)
Hojicha is genuinely different, not just marketing. It's roasted, so the grassy notes are gone — tastes more like roasted nuts and caramel. Way less caffeine too, so I drink it at night. Checkable: hojicha is made from roasted stems/leaves vs matcha's shade-grown ground leaves — different process, different flavor compounds. Your matcha whisk works fine. Start with a small bag; a $15 bag makes ~20 cups.
- Ippodo hojicha powder
I was a two-time matcha failure too! Hojicha is roasted green tea so it tastes like warm toast and chocolate instead of grass — much easier to love. I get the Ippodo hojicha powder; it's ground fine enough to whisk with the chasen you already own, so no new gear needed. Sift it first because it clumps, then start with 2g powder to 70ml hot water and a splash of milk if you want it cozy.