The Differences Between Matcha and Green Tea Explained

Matcha is a form of green tea. So, aren’t they the same thing? Matcha is indeed a form of green tea, but not all green tea is matcha. Both matcha and regular green tea leaves come from the same plant －Camellia Sinesis － but that’s where the similarities end. The main difference lies in the way the tea plants are cultivated, processed, their nutritional content and the taste of each tea type. 

Keep on reading to discover the differences between matcha and green tea, and take a look at our carefully selected collection of these two unique, delicious types of tea!

Matcha vs. Green Tea: Understanding the differences

Manufacturing Process

The first difference lies in the way that the Camellia Sinensis tea plant is cultivated. Up to 80% of the world’s green tea production is located in China, while most matcha is cultivated in Japan.

Green tea is grown under the sun, while the tea plants used to create matcha are shade-grown for three weeks before they are harvested. This shading process acts as an environmental stressor, which in return creates a positive impact on the plant’s growth. According to the study Health Benefits and Chemical Composition of Matcha Green Tea:  Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophyll and various types of catechins. Without the sun, photosynthesis — the process of creating energy from sunlight —  cannot occur. Cutting off the sunlight forces the plant to work harder to produce the chlorophyll it needs to survive. The overabundance of chlorophyll gives the tea leaves their bright and lush green colour.

The leaves used to make green tea are then blown-dried in a whirling machine, which gives them a deep green colour that often leans a little brownish, while the stems and veins of the leaves used in making matcha are removed, then stone-ground into a fine powder.  Depending on the quality of matcha, the stone mills have different fine grooves. The finer the groove, the better the matcha. This process is done in the dark to ensure the highest quality standards.

Flavour and Taste

Matcha and green tea share some similarities in flavour and taste. Most often, they’re described as having an earthy, grassy or vegetal taste. They may also bear some level of bitterness and the taste can differ based on how you brew it. However, there are a few distinct differences that make each an interesting drink on its own.

Green Tea Taste: On the other hand, green tea can have many flavours, ranging from robust, strong and smokey, to vegetal, fresh and grassy. Depending on how it’s prepared, green tea can sometimes taste slightly bitter. Most often, Chinese green tea bears a mellow, vegetal and toasty flavour while Japanese green tea tastes light, refreshing with a hint of umami-savoury.

Matcha Taste: Chlorophyll and amino acids give matcha its unique rich taste, an initial vegetal, astringent taste, followed by a lingering sweetness and rounded with a touch of umami. Umami is a flavour note ​​​​that is present in shaded teas － matcha, Gyokuro and Kabuse-cha. This complex and alluring taste of matcha is one that is cherished worldwide. 

Nutritional Density

Coming from the same plant means that green tea and matcha share some similarities when it comes to nutritional content. However, the shading process used in matcha production results in the leaves having a higher nutritional value than other green teas that aren’t grown in the shade. 

According to this study, depriving the tea leaves of sunlight during their significant growing phase can have a significant impact on their chemical composition. Shaded tea such as matcha is likely to have higher concentrations of L-Theanine, Caffeine, Glutamine, and flavonoids. 

Additionally, the tea leaves are finely ground and consumed whole, which means that you’re getting the most of the nutrients compared to when the leaves are only steeped in water for a short amount of time.

Let’s take a look at some of the main nutrients present in both tea types:

• Antioxidants: Using the testing method known as ORAC (oxygen radical absorbance capacity), experts at Tufts University discovered that matcha possesses an amazing twenty times more antioxidant contents than pomegranates or blueberries. Matchas ORAC rating is a mighty 1573 units per gram, compared to pomegranates 105 units per gram or blueberries 93 units.
• L-Theanine: An effective component studied for its potential to increase alertness and focus has a higher concentration in matcha than in regular green tea. 
• EGCG, catechins and amino acids: This potent class of bioactive ingredients may have cancer-fighting properties. EGCG and other catechins counteract the effects of free radicals from the likes of pollution, UV rays, radiation, and chemicals, which can lead to cell and DNA damage.

In a standard 8 oz cup, green tea contains roughly half the caffeine content of black tea and a quarter the caffeine content of coffee. Matcha, however, contains about three times more caffeine content than green tea. The caffeine in tea binds to the antioxidant components, which slows down the absorption rate. So you won’t get the quick jolt or subsequent crash often caused by coffee. You might find that green tea and matcha’s steady and calming boost could be just what you need! 

The Tea Haus’ premium green tea and matcha recommendations

Now that we’ve discussed the many differences between green tea and matcha, leave it to us to introduce you to some of the best green tea and matcha picks!

Imperial Matcha

Looking for the best matcha in town? Look no further than our Imperial Matcha. This detoxifying finely ground powder lives up to its name. Bold in taste and aroma while mesmerizing in texture, this indulgent matcha is perfect as is, or as a base for your lattes, milkshakes and smoothies. 

SHOP THE IMPERIAL MATCHA HERE >>

Asahina Gyokuro

Similar to matcha, Asahina Gyokuro is a shaded tea. Its dark green needle-like leaves impart a slightly sweet, full-bodied taste completed with beautiful umami.  For those who like their tea strong, Asahina Gyokuro can be steeped up to five times while still maintaining its distinctive taste. 

SHOP THE ASAHINA GYOKURO HERE >> 

Shizuoka Sencha

The leaves in this tea are harvested in the Spring from a very valuable crop in Shizuoka Prefecture, Japan. The fresh leaves are then steamed and processed, resulting in a light refreshing taste and clear green liquid. This sencha is a gift that keeps on giving, each sip brings an everlasting smoothness and character.

SHOP THE SHIZUOKA SENCHA HERE >>

Mao Feng Green Tea

Mao Feng is one of the most popular Chinese green teas with a history that goes back over 200 years. This green tea is beautiful with its bright green pointy leaves covered with silver tips. These leaves produce a delicate natural taste of fresh summer air, sweet and rich with a hint of apricots and peaches. 

SHOP THE MAO FENG GREEN TEA HERE >>

Matcha Genmaicha

This blend is truly the best of both worlds! Kabuse-cha from the second harvest is dusted with energizing, antioxidant-rich matcha and blended with roasted rice to create a blend that is full-bodied, aromatic and toasty. Say hello to your new morning pick-me-up!

SHOP THE MATCHA GENMAICHA HERE >>

Discover The Delights Of Matcha & Green Tea At The Tea Haus!

Now that you’ve discovered all the similarities and differences between Matcha and green tea, we hope you’re ready to give these flavours a try. 

We stock over 200 different teas from black to green, matcha to rooibos and tisanes as well as a carefully curated teaware collection to help to steep a perfect cup. Drop in for a visit at The Tea Haus or order online today! 

Sources:
Caffeine content for coffee, tea, soda and more - https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372

Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea - https://pubs.acs.org/doi/full/10.1021/jf304161y

Determination of catechins in matcha green tea - https://pubmed.ncbi.nlm.nih.gov/14518774/