Matcha vs Green Tea: What’s the Difference?

First, let's be clear - matcha is a green tea. Green tea comes from the leaves of the Camellia sinensis plant, the same source that all "true teas," including black and oolong teas, come from. Green tea differs from other teas in that it's unoxidized, meaning it retains its green color, fresh flavor, and delicate character.

In that sense, matcha is a green tea. But there's more to this powdered tea than you might think. The differences between matcha and more common green teas, like sencha, start long before the tea hits your cup.

Production Process

Matcha and regular green tea, such as Sencha, both originate from the same tea leaves, yet they differ drastically in processing methods, resulting in distinctive characteristics.

Like other Japanese green teas, the leaves used for Matcha are steamed shortly after harvesting to prevent oxidation. However, the process for Matcha diverges significantly:

• Stem Removal: Unlike other green teas, the leaves are not immediately dried after steaming. Instead, the stems are removed, leaving only the most tender parts of the leaves.
• Grinding: The leaves are then ground into a fine, bright green powder using a stone mill. This powder is what is known as Matcha.

This additional processing makes Matcha unique, particularly in how it is consumed. When drinking regular green tea, the leaves are steeped in water and then discarded. In contrast, Matcha involves mixing the tea powder directly into hot water, allowing you to consume the entire leaf.

The production process for regular green tea, although it originates from the same tea plant as Matcha, is different in several key ways:

• Harvesting: Green tea is usually harvested in the spring, picking only the young leaves and the top few leaves. Unlike Matcha cultivation, green tea does not require shading.
• Steaming: Like Matcha, green tea is steamed immediately after harvesting to halt oxidation, preserving the leaves' green color and fresh flavor.
• Rolling: After steaming, the leaves are rolled. This step helps to form the shape of the tea leaves while also helping to release aromas and flavors from within the leaves.
• First Drying: After rolling, the leaves undergo an initial drying process to remove most of the moisture.
• Shaping: During this step, the leaves are further rolled and dried to ensure they achieve the desired final shape and size.
• Final Drying: In the final drying phase, the moisture is completely removed from the tea leaves, which helps to maintain their quality and extend their shelf life.
• Grading and Packaging: The tea leaves are graded and packaged based on size, shape, and other quality standards.

Compared to the production process of Matcha, regular green tea does not undergo grinding into a powder but retains the whole leaf shape. When consumed, green tea is typically steeped in hot water, and the leaves are filtered out, leaving only the tea to drink. This method of consumption contrasts sharply with Matcha, where the powdered leaves are consumed entirely, providing a different experience.

Nutritional Ingredients

Matcha's higher concentration isn't just for flavor; it's also very significant in terms of health benefits. Since you're drinking the whole leaf, you get more nutrients, antioxidants, and even caffeine than you would in a regular cup of green tea.

One of the most talked-about aspects of green tea is its antioxidants, specifically catechins. These compounds have been linked to a range of potential health benefits, from boosting the immune system to promoting fat loss.

While matcha doesn't have "136 times more antioxidants" as you may have heard, it does have a much higher antioxidant content than regular green tea—close to 10 times. This increase in concentration is primarily because, again, you're consuming the entire leaf.

Caffeine

Because of this whole-leaf intake, matcha also contains higher levels of caffeine than regular green tea caffeine, which can contain 70-140 mg of caffeine, about three times more than regular green tea. But what makes matcha unique is its high content of theanine, a compound thought to balance out caffeine.

Theanine acts as a sedative, reducing the jittery feeling that caffeine sometimes brings. Instead of the sudden peaks and valleys you feel like with coffee, matcha can give you a smoother, longer-lasting boost of energy. Theanine also boosts alpha brainwave activity, which helps create a feeling of "calm alertness."

This makes matcha a popular choice for people who want a boost of energy but don't want to feel overstimulated—a trait that regular green tea can't match.

Price

The price difference between matcha and regular green tea is obvious, especially in terms of their production process and cultural importance. Matcha is generally priced higher than regular green tea, which is mainly attributed to its unique production method and limited production volume.

First, the production of matcha involves a delicate shade-shading process, which not only requires a lot of human attention and physical shading equipment but also significantly increases the production cost of matcha.

In Japan, matcha is usually only used on special occasions, and it is not uncommon for a small jar of high-quality matcha to cost between $30 and $40. Although there are culinary-grade matcha, its price is relatively low because these matcha are usually used as food ingredients and the quality requirements are not as strict as those used in tea ceremonies. But even this culinary-grade matcha may not have the ideal taste and texture if mixed with water and consumed directly.

Taste

If you've ever tasted matcha, you already know that it's different from other green teas. Matcha has a much stronger flavor than you'd get from brewing a cup of Sencha. Since you're drinking the whole leaf, the flavor is amplified. You often hear people say it has an "umami" flavor, which is a salty flavor not often found in other teas. This flavor can also have notes of steamed vegetables.

Sencha and other loose-leaf green teas have a lighter flavor. These teas are typically less sweet, translucent in color, and have a more delicate, grassy flavor.

Because matcha is powdered and mixed directly with water, it creates a thicker, creamier texture that's completely different from the finer, translucent qualities of steeped green tea leaves.

Brewing Method

Most green teas are brewed traditionally using a teapot or tea set – simply soak loose leaves or a tea bag in hot water, let it steep for a few minutes, then strain and enjoy. 

However, when brewing matcha, it's unique because the tea powder is stirred directly into the water using a matcha bowl and whisk. This method allows you to consume the tea powder itself, offering a richer flavor and a more concentrated dose of nutrients. 

Matcha vs. Green Tea for Weight Loss

When considering matcha vs. green tea for weight loss, matcha may have some advantages because it contains a higher concentration of epigallocatechin gallate (EGCG), a catechin known for boosting metabolism. Studies, including a recent review published in the journal Molecules, have shown that EGCG can enhance fat oxidation, the process by which the body burns fat for energy. This makes matcha a potentially more effective option for those looking to lose weight.

In addition to the higher EGCG content, the way matcha is consumed allows for a more concentrated supply of antioxidants and other bioactive compounds that can aid metabolism and fat loss.

But eating a balanced diet and exercising regularly are more reliable ways to lose weight.

Is Matcha Green Tea Safe During Pregnancy?

While matcha is a type of green tea that many enjoy for its health benefits, pregnant women may need to exercise caution. Matcha contains higher levels of caffeine compared to regular green tea—about three times as much. Consuming high amounts of caffeine during pregnancy can potentially lead to complications such as preterm birth, low birth weight, and even miscarriage. The American Pregnancy Association recommends limiting caffeine intake to less than 200 mg per day during pregnancy.

Given that a single serving of matcha can contain between 70-140 mg of caffeine, it's important for pregnant women to monitor their total daily intake of caffeine. Furthermore, the lead content in tea leaves is another consideration. Although matcha is generally grown and processed in a way that minimizes contamination, it involves consuming the entire leaf in powdered form, which can increase exposure.

Pregnant women should consult with a healthcare provider before incorporating matcha into their diet, especially if they consume other sources of caffeine or have concerns about caffeine sensitivity.

Conclusion

Both matcha and traditional green tea have their own merits, but matcha is much more than just powdered leaves. From a stronger flavor to greater health benefits, drinking matcha will take your daily green tea experience to the next level.

If you’re looking for a tea that has both a strong flavor and noticeable benefits, matcha is the way to go.