Hojicha vs Sencha

Hojicha

Hojicha is roasted green tea, usually made from bancha or sencha leaves toasted at high heat. Roasting turns the leaves brown and strips out much of the caffeine while adding warm, nutty, caramelized notes. The cup is smooth and toasty with little bitterness, making it a favorite for evenings and for children in Japan.

Sencha

Sencha is Japan's everyday green tea, made by steaming the leaves to lock in a vivid green color. The cup is fresh and grassy with a pleasant vegetal depth, a gentle sweetness, and a clean, slightly brisk finish. Higher grades from the first harvest (shincha) add a softer, more umami-rich body. It pairs naturally with food and handles a second steeping well.

Hojicha

Water temperature

80–90°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

1–2 times

Sencha

Water temperature

70–80°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Hojicha

Low caffeine — roughly 8–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Sencha

Medium caffeine — roughly 15–35 mg per brewed serving

A moderate, steady lift without an intense spike.

Hojicha

Japan

Known for steamed green teas, shade-grown umami, and powdered matcha.

Sencha

Japan · Shizuoka

Shizuoka is Japan's largest tea-producing region, with Uji and Kagoshima also famous for sencha.