Green tea and matcha both originate from the Camellia sinensis plant, but they have distinct differences:
Green Tea:
Processing: Manufacturers harvest green tea leaves and quickly heat them to prevent oxidation, preserving their green color. Various methods like steaming, pan firing, or sun drying are used to process the leaves.
Form: Green tea is typically available in loose or bagged form.
Flavor: It has an earthy, grassy, or vegetable-like taste, leaving behind a clear, yellowish green to light brown liquid when brewed.
Nutrients: Green tea contains antioxidants and nutrients.
Brewing: Steeping the leaves in hot water creates the tea, but overbrewing can lead to bitterness.
Matcha:
Processing: Matcha undergoes specialized growing and processing techniques. The tea plant is shaded in the last weeks before harvest, which gives matcha its unique characteristics. After harvest, the leaves are quickly dried to minimize oxidation. Stems and veins are removed, and the remaining leaf material is ground into a fine, bright green powder.
Form: Matcha is a fine powder.
Flavor: It has a grassy, earthy flavor with sweet and bitter undertones.
Preparation: Dissolving the powder in hot water creates the tea. Traditionally, bamboo whisks are used to remove clumps and achieve a consistent texture.
Nutrients: Matcha typically contains a stronger concentration of nutrients and antioxidants than regular green tea.
Summary: While both have health benefits, matcha’s unique preparation and higher nutrient content set it apart from regular green tea. Some people may prefer one over the other based on flavor or properties