Bancha vs Hojicha

Bancha

Bancha is Japan's everyday green tea, picked from mature leaves later in the season. The cup is straightforward and easygoing: mild grassy flavor, light body, and a faint roasted edge. Caffeine is low, so it is often enjoyed throughout the day, including evenings. It is forgiving to brew and a good introduction to Japanese green teas for those who find sencha too intense.

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.

Bancha

Water temperature

80–90°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

2–3 times

Hojicha

Water temperature

80–90°C

Leaf to water

3g / 250ml

Steep time

1–2 min

Re-steep

1–2 times

Bancha

Low caffeine — roughly 10–25 mg per brewed serving

A gentle lift that rarely interferes with rest.

Hojicha

Low caffeine — roughly 8–30 mg per brewed serving

A gentle lift that rarely interferes with rest.

Bancha

Japan · Shizuoka

Bancha is produced across Japan, with Shizuoka the largest source.

Hojicha

Japan

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