Genmaicha vs Hojicha

Genmaicha

Genmaicha blends sencha with toasted rice, originally as a way to stretch tea. The rice adds warm, nutty, popcorn-like notes over a mild vegetal base, keeping the cup smooth and lightly sweet. Caffeine is naturally lower than straight sencha, making it a popular everyday choice in Japan. It forgives long steeps and pairs well with food, especially savory dishes.

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.

Genmaicha

Water temperature

75–85°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

Genmaicha

Low caffeine — roughly 8–25 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.

Genmaicha

Japan · Shizuoka

Genmaicha is blended across Japan, often using sencha or bancha from Shizuoka with roasted mochi rice.

Hojicha

Japan

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