Know Your “Cha”
As you indulge in Matcha, Hojicha or even Genmaicha beverages from time to time, do you ever wonder about why it’s so popular or benefits it brings? These green teas come from the land of the rising sun, Japan. Despite the fact that the variants share the same origin, Matcha, Hojicha, and Genmaicha are vastly different in terms of production, taste, and caffeine.
Starting with production, Matcha is typically made with young green tea leaves that are stone ground into its widely known bright, green fine powder.When it comes to taste, Matcha is commonly known to have grassy undertones, along with its signature umami flavour. Comparatively, the caffeine content in Matcha is significantly more than Hojicha and Genmaicha. In other words, Matcha is your perfect match as a refreshing pick-me-up to start your day.
Hojicha is produced using matured tea leaves, stalks, and stems. Roasted at a scorching temperature of 200°C, resulting in forms of loose leaves or fine powder, both of which are reddish brown in colour. That being said, Hojicha has a more complex flavour profile, it has an earthy aroma, it tastes sweet with a hint of smokiness. Furthermore, the roasting process has reduced the bitterness of Hojicha, which would be more appealing and palatable to some.In addition, the roasting process also breaks down the caffeine particles in the leaves, making it a low-caffeinated yet indulgent cuppa to unwind in the evening.
Breaking down the name “Genmaicha", “Genmai” translates to brown rice, whereas “cha” means tea. In its essence, genmaicha is a mixture of green tea and roasted brown rice. Its appearance is easily recognisable as well as its taste. Known for its savoury aroma, the components combined forms a unique flavour profile. Typically, genmaicha packs a punch of roasted nutty flavours, accompanied by the freshness of green tea. With a mix of brown rice, genmaicha contains the lowest caffeine level compared to its cousins, Matcha and Hojicha.
Whether it be Matcha or Hojicha, we’ve all got our favourites, making it thus far into the article, we hope you have a better understanding of your preferred “Cha”. Now, you’re one step closer to being a tea connoisseur.
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