Green tea which has been known as a tea rich in properties since 2737 BC (BC), in it does contain many useful substances. The country that is known for its culture of drinking green tea is Japan and there are many types of green tea there.
The processing of green tea which is done in Japan is indeed different. There are several stages to maintain the quality and special taste. From this special processing, high quality green tea can be produced such as matcha and hojicha.
Matcha and hojicha are two types of Japanese green tea that has been consumed since ancient times. Although it looks the same, but both of them apparently have many differences not so well known.
Here are the differences between matcha and hojicha that you can see.
Matcha is a green tea that is turned into powder and brewed directly. Matcha is made from grinding green tea to smooth like flour. Tea for matcha is not kneaded. The tools used are made of stone to grind the dried tea leaves until smooth.
While hojicha is green tea that is roasted before brewing. This green tea is processed with high temperature until it is roasted, producing a distinctive and unique roast aroma. This roasting process aims to eliminate the caffeine content.
2. Color display
The different processing processes in the two green teas produce a color appearance that tends to differ between matcha and hojicha. Matcha is usually light green, while hojicha has a thicker, reddish brown appearance.
The roasting process in hojicha changes the color of green tea, so it looks darker. While the grinding process directly on Matcha makes the green color of this tea stay awake and still looks bright green.
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Matcha has a tendency to smell like vegetables or fresh tea leaves. This aroma is produced from the direct grinding process using traditional equipment. The natural processing process produces a unique aroma of fresh tea leaves.
While in hojicha, the aroma of the soil in green tea is more soothing and less smoky. The roasting process in hojicha produces a distinctive and unique roast aroma, and its properties are also widely felt for health.
For taste, of course there are clearly differences between the two. Matcha has a taste that tends to be bitter, although sometimes there are some matcha with a savory taste. Matcha powder also tends to taste like seaweed and feels a sensation creamy.
Whereas in hojicha, the process of baking or roasting in a ceramic pot produces a taste that tends to be savory. Hojicha has a richer, thicker taste and aromas smoky. Cgreat for you who don’t like bitter taste.
The antioxidant content of matcha is higher. A cup of matcha has the same content as three other cups of green tea. Matcha contains caffeine, polyphenols, and antioxidants are higher, even compared to several other types of vegetables.
Although hojicha has an advantage, namely its low caffeine content making it comfortable in the stomach, on the other hand, the nutrition in hojicha is also lower than that of matcha because some of its nutrients are lost during the roasting process.
Well, although both green tea originating from Japan, matcha and hojicha turned out to have various differences. Both are healthy drinks that you can choose with a variety of benefits.
Have you ever tasted these two green teas?
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