FAQ

Hojicha and matcha are both types of green tea, but they differ in their processing and flavour profiles. Hojicha is roasted green tea, which gives it a unique, smoky flavour and a lower caffeine content. Matcha, on the other hand, is made from finely ground shade-grown green tea leaves, providing a vibrant green colour and a rich, umami flavour. Both powders are rich in antioxidants and offer various health benefits.

Preparation methods for hojicha and matcha vary slightly. For hojicha, it is typically steeped in hot water at a temperature of around 80–90°C (176–194°F) for 1–3 minutes. Matcha requires a different approach; it is whisked with hot water (not boiling) using a bamboo whisk until frothy, usually at a temperature of about 70–80°C (158–176°F). Both methods are beginner-friendly and can be adjusted to personal taste preferences.

Preparation methods for hojicha and matcha vary slightly. For hojicha, it is typically steeped in hot water at a temperature of around 80–90°C (176–194°F) for 1–3 minutes. Matcha requires a different approach; it is whisked with hot water (not boiling) using a bamboo whisk until frothy, usually at a temperature of about 70–80°C (158–176°F). Both methods are beginner-friendly and can be adjusted to personal taste preferences.

The shelf life of our hojicha and matcha powders is typically around 12 months when stored in a cool, dry place away from direct sunlight. For optimal freshness and flavour, it is recommended to consume the products within 6 months of opening.

Fresh matcha has a vibrant green colour, a smooth texture, and a mild, grassy aroma. Fresh hojicha is light brown, aromatic, and should have a very toasty and roasted scent without bitterness. If the colour has faded, or the aroma is weak or off, it may be less fresh due to oxidisation, age, or it may just be very low quality.

To maintain freshness, store matcha and hojicha in an airtight container in a cool, dark place - i.e. your pantry. You don't need to refrigerate matcha, although some people prefer it. Hojicha can be stored at room temperature if kept away from heat, moisture and sunlight (both direct and indirect).

Drinking matcha on an empty stomach is safe but may have a slightly stronger effect for some people due to the caffeine and tannins. It's still gentler than coffee due to its naturally lower caffeine content. For sensitive stomachs, consider eating beforehand to avoid any discomfort.

Both matcha and hojicha have properties that may support weight management. Matcha, with higher caffeine and catechins, can boost metabolism, while hojicha’s low caffeine content makes it a calming option for evening consumption.

Pregnant women can enjoy hojicha due to its low caffeine content. Matcha, while safe in moderation, has higher caffeine levels, so please consult a healthcare provider to determine the best intake for your needs.

While both coffee and matcha offer unique health benefits, matcha generally provides a more balanced energy boost with a rich source of antioxidants and nutrients such as vitamins A, C, K with calcium and potassium as well as ammino acids like L-theanine. Coffee has its own health perks, particularly for stimulating energy and supporting brain health with chlorogenic acid, but may cause digestive discomfort or anxiety for some due to its high caffeine and acidity. Overall, matcha may be the better choice for those seeking a gentler, nutrient-rich drink that provides sustained energy and mental clarity without the sharp highs and lows of coffee.

Kaizen is a small business that supports other small businesses. So if you would like to purchase a Kaizen matcha or Hojicha, please visit one of our retails.

You can buy premium matcha and hojicha powder directly from our retail partners store, Kaizen, ensuring you get the best freshness and quality in Australia.