Move over, matcha. There's a new Japanese tea having a moment.
For years, matcha has been everywhere. From iced matcha lattes and matcha-flavoured desserts to it being all over our social media feeds, the vibrant green Japanese tea has become something of a global obsession.
But lately, another Japanese tea has been making its way into the spotlight: hojicha.
If you've noticed more brown-toned lattes appearing alongside your usual matcha order, you're not imagining it. Hojicha is becoming increasingly popular, particularly in cafés where its rich, roasted flavour makes it a delicious alternative to matcha's more grassy, earthy taste.
And while hojicha might feel like the latest discovery, it's actually been enjoyed in Japan for generations.
But here's something you might not know: Japan has another wonderfully nutty, roasted tea that's still relatively under the radar in the UK.
It's called soba-cha, and if you love hojicha, it's one you'll definitely want to get to know.
So, what's the difference between hojicha and soba-cha? How do they compare in taste, caffeine content, and health benefits? And could soba-cha become your next favourite Japanese tea?
Let's find out.
Why Is Everyone Suddenly Drinking Hojicha?
Matcha may have paved the way for Japanese tea culture to become more mainstream, but hojicha is now enjoying some well-deserved attention of its own.
Unlike matcha, which is made from finely ground green tea leaves, hojicha is made by roasting green tea leaves and sometimes stems at high temperatures. This roasting process transforms the tea's appearance and flavour, giving it a warm, brown colour and a distinctive toasted aroma.
The result? A tea that's smooth, mellow and wonderfully comforting, with notes often described as nutty, caramel-like and slightly smoky.
It's also incredibly versatile. Hojicha can be enjoyed traditionally as a hot tea, but it's the hojicha latte that's helped introduce it to a new generation of tea drinkers.
Made with milk or a plant-based alternative, often using powdered hojicha, these creamy, roasted lattes offer something a little different from a matcha latte.
And for anyone who finds matcha's grassy flavour a little too intense, hojicha can feel like a welcome change.
But hojicha isn't the only Japanese tea with a deliciously roasted character.
What Is Soba-cha?
Soba-cha (そば茶), or buckwheat tea, is a traditional Japanese infusion made by steeping roasted buckwheat in hot water.
Despite its name, buckwheat isn't actually a type of wheat. It's a naturally gluten-free pseudocereal, more closely related to plants such as rhubarb than to conventional wheat.
Unlike hojicha, which comes from the Camellia sinensis tea plant, soba-cha is made from buckwheat. That means it's technically a herbal infusion rather than a true tea.
And there's another important difference: soba-cha is naturally caffeine-free.
In Japan, soba-cha has long been enjoyed for its comforting, nutty flavour, often served alongside meals or simply as an everyday drink.
There are different types of buckwheat used to make soba-cha, including common buckwheat and Tartary buckwheat.
At T., we use Tartary buckwheat, a variety particularly well known for its naturally occurring flavonoids, including rutin and quercetin.
Once roasted and brewed, it produces a beautifully clear, golden-yellow infusion with a smooth, toasted flavour and a gentle natural sweetness.
If you've never tried buckwheat tea before, imagine something warm, nutty and comforting, without the bitterness sometimes associated with traditional or green tea.
Hojicha vs Soba-cha: What's the Difference?
Although both drinks are enjoyed in Japan and share a deliciously roasted character, they're actually quite different.
| Hojicha | Soba-cha | |
|---|---|---|
| Made from | Roasted green tea leaves and sometimes stems | Roasted buckwheat |
| Type of drink | True tea | Herbal infusion |
| Caffeine | Contains caffeine, generally relatively low | Naturally caffeine-free |
| Flavour | Toasty, earthy, slightly smoky | Nutty, smooth, gently sweet |
| Colour | Golden-brown to reddish-brown | Clear, pale golden-yellow |
| Antioxidants | Tea polyphenols | Buckwheat flavonoids, including rutin |
| Gluten-free | Yes | Yes |
| Best enjoyed | Hot, iced or as a latte | Hot or iced |
Both have their own appeal, but the differences become particularly interesting when it comes to flavour and caffeine.
Hojicha vs Soba-cha: How Do They Taste?
If you're drawn to the roasted, comforting flavour of hojicha, there's a good chance you'll enjoy soba-cha too.
But while they share some similarities, their flavour profiles are distinct.
What Does Hojicha Taste Like?
Hojicha has a rich, roasted flavour, often with notes of toasted nuts, caramel, wood and a subtle smokiness.
Because the tea leaves are roasted, the fresh, grassy notes associated with many green teas become much less prominent.
The result is a mellow, earthy drink that pairs particularly well with milk, which is one reason hojicha lattes have become so popular.
What Does Soba-cha Taste Like?
Soba-cha is also wonderfully toasty, but its flavour tends to be lighter, nuttier and naturally sweeter.
Rather than hojicha's deeper, slightly smoky character, soba-cha has a gentle roasted-grain flavour, with notes reminiscent of toasted nuts and warm cereal.
It's smooth and satisfying without needing milk or sugar, although it can also be enjoyed chilled for a refreshing alternative to traditional iced tea.
The simplest way to describe the difference? Hojicha is more deeply roasted and earthy, while soba-cha is lighter, nuttier and gently sweet.
Neither is necessarily better. It simply depends on the flavours you enjoy and what you're in the mood for.
Does Hojicha Have Caffeine? What About Soba-cha?
This is one of the biggest differences between the two.
Hojicha contains caffeine.
Because it's made from green tea leaves, hojicha naturally contains caffeine, even after roasting.
It's often described as a lower-caffeine alternative to other green teas, although the actual amount varies depending on the leaves used, how it's processed, and how it's brewed.
That means hojicha can be a good option for someone looking to reduce their caffeine intake, but it isn't caffeine-free.
Soba-cha, on the other hand, is naturally caffeine-free.
Since buckwheat doesn't come from the tea plant, it contains no naturally occurring caffeine.
That makes soba-cha a lovely option for anyone avoiding caffeine or looking for something warm and comforting to enjoy later in the day.
Whether you're winding down in the evening, taking a break from coffee, or simply fancy another cup of something delicious, soba-cha fits easily into your routine.
And unlike decaffeinated tea, it doesn't need to undergo a process to remove caffeine. It simply doesn't contain any to begin with.
Hojicha vs Soba-cha: Which Is Healthier?
Both hojicha and soba-cha contain naturally occurring antioxidants, but they offer different types of beneficial plant compounds.
Antioxidants help protect our cells against oxidative stress, a process associated with ageing and the development of various chronic diseases.
The Health Benefits of Hojicha
Because hojicha is made from green tea, it contains polyphenols, including catechins, which are known for their antioxidant properties.
Green tea catechins have been extensively researched for their potential benefits, including:
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Heart health: Catechins have been studied for their role in supporting healthy cholesterol levels and blood vessel function.
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Cell protection: Their antioxidant activity helps protect cells against damage caused by free radicals.
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Metabolic health: Research has explored how green tea compounds may influence glucose and fat metabolism.
The roasting process that gives hojicha its distinctive flavour also changes its antioxidant composition, so its catechin content is generally lower than that of unroasted green tea.
Nevertheless, hojicha remains an enjoyable source of tea polyphenols, with a wonderfully smooth, roasted flavour.
The Health Benefits of Soba-cha
Soba-cha has its own impressive antioxidant profile, particularly when made from Tartary buckwheat.
Tartary buckwheat is especially rich in two flavonoids: rutin and quercetin. These compounds have attracted considerable scientific interest for their antioxidant and anti-inflammatory properties.
Here's what makes them interesting:
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Heart and circulation health: Rutin has been studied for its potential to support blood vessel function and vascular health.
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Anti-inflammatory properties: Both rutin and quercetin have demonstrated anti-inflammatory activity in laboratory research.
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Cell protection: Their antioxidant properties help counter oxidative stress and protect cells from free-radical damage.
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Metabolic health: Researchers have explored their potential roles in blood sugar regulation and metabolic function.
Tartary buckwheat has also attracted attention in research into digestion and gut health, particularly how its plant compounds interact with the gut microbiome.
And there's another everyday benefit that sets soba-cha apart: it's naturally caffeine-free.
That makes it an excellent option for anyone looking to reduce their caffeine intake without giving up a delicious, comforting cup of tea.
So, Which One Is Better for You?
Both teas have something different to offer.
Hojicha provides the polyphenols associated with green tea, including catechins, which have been studied for their antioxidant activity and potential cardiovascular and metabolic benefits.
Soba-cha, particularly when made from Tartary buckwheat, stands out for its rutin and quercetin, compounds researched for their antioxidant, anti-inflammatory and vascular properties.
For anyone who loves a roasted, nutty tea but wants to avoid caffeine altogether, soba-cha has a clear advantage.
Can You Drink Soba-cha as a Latte?
With hojicha lattes becoming increasingly popular, you might be wondering whether soba-cha can be enjoyed in the same way.
Absolutely!
Although soba-cha is traditionally brewed with hot water, its naturally nutty flavour can pair beautifully with milk or plant-based alternatives.
The main difference is that hojicha lattes are often made using finely powdered tea, while soba-cha is typically brewed from roasted buckwheat.
For a soba-cha latte, you can brew the tea a little stronger than usual before adding warm, frothed milk.
Or, if you prefer something lighter, try soba-cha over ice. Its naturally smooth, slightly sweet flavour makes it particularly refreshing without needing added sugar.
Of course, one of the nicest things about soba-cha is how delicious it tastes on its own. No milk, sweetener or fancy preparation required.
Love Hojicha? Here's Why You Should Try Soba-cha
If the rise of hojicha has taught us anything, it's that there's a whole world of Japanese tea beyond matcha.
And while hojicha might be enjoying its moment in the spotlight, soba-cha is another traditional favourite that's well worth discovering.
Both offer that wonderfully comforting, roasted flavour, but soba-cha brings something a little different to the table.
It's lighter, naturally nutty, gently sweet and completely caffeine-free.
At T. Buckwheat Tea, we make our Original Buckwheat Tea using roasted Tartary buckwheat, creating a beautifully smooth infusion that's just as lovely served hot as it is over ice.
So, if you've fallen in love with hojicha's toasty flavour but would like something you can enjoy at any time of day, why not give soba-cha a try?
Learn more about our Original Buckwheat Tea.
Final Thoughts
Matcha may have introduced many of us to the world of Japanese tea, and hojicha is now showing just how delicious roasted tea can be.
But there's room for another Japanese favourite in your tea cupboard.
Hojicha and soba-cha might share a wonderfully toasty character, but their differences make each one special.
Hojicha offers a rich, earthy roasted-green-tea experience, while soba-cha brings a lighter, naturally sweet nuttiness - without the caffeine.
And who knows? If hojicha has become your latest café obsession, soba-cha might just become your new favourite tea to enjoy at home.
Note: Buckwheat is naturally gluten-free, but people with buckwheat allergies should avoid soba-cha. As with other foods, cross-contact with gluten-containing ingredients may be relevant for those with coeliac disease.
