Matcha and Green Tea - What is the Difference?

Matcha and green tea are both made from the same tea leaves, but there are significant differences in their production processes, taste, and methods of preparation. Green tea is the most commonly consumed tea in Japan and is enjoyed daily, while matcha is often used in tea ceremonies or for special occasions, highlighting differences in when each is traditionally consumed.

Both teas are popular for their health and relaxation benefits, but they offer distinct attractions and ways to enjoy them.

This article explores the similarities between matcha and green tea, as well as the differences in production methods and flavors, along with how each is brewed.

Similarities Between Green Tea and Matcha

Matcha and green tea are two of the most popular Japanese teas, and while they share many similarities, they each have unique differences in production and drinking methods.

Both matcha and green tea are made from the same tea leaves, which are a vibrant green color. This beautiful hue is achieved by heating the leaves immediately after plucking to prevent oxidation (fermentation) and to preserve their fresh color and nutritional qualities.

Although both teas are widely produced in Japan, tea was introduced to the country during the early Heian period (794–1185) by monks returning from China, where it was initially consumed mainly for medicinal purposes.

The culture of matcha was introduced from China during the Kamakura period (1185–1333) and evolved uniquely in Japan through the Muromachi period (1333–1573). The history of green tea, however, developed significantly during the Edo period (1603–1868), largely due to Nagatani Soen, who established the method of rolling steamed tea leaves, laying the foundation for today’s green tea culture.

Although both teas are grown in similar regions in Japan and have a long history, differences in production and consumption methods create distinct ways of enjoying each. Matcha is used in tea ceremonies and is typically enjoyed in a tranquil setting, with attention to tea utensils and etiquette. Green tea, on the other hand, is often enjoyed daily in a teacup, appreciated for its relaxing and accessible nature.

While matcha and green tea share common characteristics, differences in their processing and consumption give each its own unique appeal.

Differences in growing the tea leaves (matcha vs green tea)

Green tea and matcha are both Japanese teas made from the same tea leaves, but there are significant differences in the way they are grown, which give each its distinctive flavor and color. This page explains in detail the differences in cultivation methods for green tea and matcha.

How the tea leaves for green tea grown

Green tea leaves are grown using open-air cultivation, which means they are exposed to full sunlight outdoors rather than being sheltered in greenhouses or plastic tunnels. This method produces green tea leaves with a high catechin content, refreshing astringency, and a clean taste.

However, open-air cultivation is susceptible to cold, requiring careful attention to frost damage caused by radiative cooling, particularly at night and early in the morning. Frost can harm tea leaves and impact quality, so plantations are often protected by frost prevention fans and sprinklers.

In spring, new shoots grow, and tea leaves are harvested. The plucked leaves are immediately steamed to prevent oxidation, preserving their bright green color and nutritional qualities.

The green tea harvest is classified as “first tea,” “second tea,” or “third tea” depending on when the leaves are picked, with the flavor and quality of the tea varying according to the season. The first tea, harvested in spring, is considered particularly high in quality.

How the tea leaves for matcha grown

The tea leaves used for matcha come from a special type of tea called tencha, which is grown using a unique method.

Tencha is cultivated under cover, meaning the tea leaves are shaded from direct sunlight with a special covering for about 20 days before harvest. This shaded cultivation suppresses photosynthesis in the leaves, resulting in a mildly sweet flavor with little astringency, due to the high content of theanine, a natural flavor enhancer.

Once harvested, the tea leaves are immediately steamed to prevent oxidation, then slowly dried. The stems and veins are carefully removed from the dried leaves, and the tea is ground into a fine powder using a millstone to produce matcha.

Thanks to this meticulous production process, matcha is highly regarded for its beautiful green color and rich taste.

Differences in tea making process (matcha vs green tea)

Green tea and matcha are both widely popular Japanese teas, but there are significant differences in their production processes. Each type of tea leaf undergoes a unique process, which gives it distinct characteristics in terms of flavor, aroma, and nutritional value.

Learn more about the specifics of each process—from the harvesting of the tea leaves to the finishing touches—to gain a deeper appreciation of your everyday cup.

How green tea is processed

Green tea production involves a division of labor between tea farmers and finishing processors. Tea leaves grown by tea farmers are transported to the factory immediately after harvesting.

Because fresh tea leaves are easily damaged, they are quickly processed through steaming, rubbing, and drying.

First, the tea leaves are steamed to prevent oxidation by halting the action of enzymes. This process is essential, as it preserves the bright, characteristic color of green tea and enhances its flavor.

Next, the tea leaves are shaped through the “rubbing” process, which removes excess water and draws out the aroma.

Finally, the tea leaves undergo a drying process to improve their shelf life.

At this point, the “rough tea” is complete, but the process does not end there.

The rough tea is passed on to finishing processors for sorting and refinement. During the sorting process, the tea leaves are sorted by size and shape and stems and powder is removed to produce a high-quality product.

These careful processes create the green tea we enjoy daily, embodying the refined skills of experts in each step of production.

How matcha is processed

Tencha, a special type of tea leaf, is used to make matcha.

Tencha leaves are grown under cover, shielding them from sunlight, which enhances their sweetness and flavor.

The fresh tencha leaves are then transported to the factory, where they undergo steaming, drying, and sorting. A key difference from green tea processing is that there is no rubbing process.

Like green tea, tencha is steamed to deactivate the enzymes in the tea leaves and prevent oxidation. This steaming process preserves its bright green color and unique flavor.

The tea leaves are then dried to extend their shelf life.

Next, the dried tencha leaves are sorted for the finishing process, where stems and coarser parts are carefully removed.

The finished leaves are then ground on a millstone.

Grinding is done at a very slow speed to minimize frictional heat, ensuring the flavor is not compromised.

This meticulous process results in extremely fine powdered matcha. Matcha embodies a significant investment of time, effort, and skill, offering a tea rich in both flavor and aroma.

Differences in tea preparation (matcha vs green tea)

The difference between green tea and matcha lies not only in appearance and taste but also in the preparation methods and utensils used.

Green tea is simple and easy to enjoy, while matcha requires specific tea utensils and a careful preparation process.

Understanding how to brew and prepare each type of tea will enhance your appreciation of both.

How green tea is prepared

There are two key aspects to enjoying a good cup of green tea: focusing on the quality of the tea and using the appropriate brewing method for each type.

Below are the steps and key points for brewing an excellent cup of green tea.

Pay attention to the temperature of the water

One of the main factors determining the taste of green tea is the temperature of the water. Ideally, lukewarm water at 70°C to 80°C should be used when brewing typical sencha. If the water is too hot, more catechins, which are bitter compounds, are extracted, resulting in a strong astringent taste. By using moderately warm water, the flavor and sweetness of the green tea are brought out fully.

Adjusting the amount of tea leaves and steeping time

The amount of tea leaves and the steeping time are also important factors that affect the taste of green tea. After placing the tea leaves in the teapot, pour in hot water at the correct temperature and steep for 30 seconds to one minute. If the steeping time is too short, the flavor of the tea will be diluted; if it is too long, the tea will taste overly astringent.

Finding your favorite cup

The flavor of green tea varies greatly depending on the brewing method, water temperature, and steeping time. While following the basic guidelines, take time to explore the individuality of each tea. Experimenting to find the best cup for you is one of the most enjoyable aspects of green tea.

How matcha is prepared

When preparing matcha, you need a few tools, but primarily, you only need a chasen (tea whisk) and a tea bowl.

Below is a basic procedure for making a delicious cup of matcha.

Adding matcha to the tea bowl

First, place matcha powder in the tea bowl for one serving. The ideal amount is about 2–3 grams. Before adding the matcha to the bowl, sift it through a tea strainer to remove lumps and make it smooth. This step will help create a fine foam when whisking.

Adding hot water

Next, pour hot water into the bowl. Ideally, the water should be between 75°C and 80°C to bring out the full flavor of the matcha. If the water is too hot, the delicate flavor and aroma of matcha may be lost. Aim for about 60 ml of hot water per gram of matcha for a well-balanced result.

Mixing with the tea whisk

Once the hot water has been added, thoroughly mix the matcha using a tea whisk. Start by moving the chasen slowly to dissolve the matcha, then whisk in an “M” shape, gradually increasing the speed. Whisking for about 15 seconds will produce a fine, creamy foam that enhances the matcha’s flavor. Be sure to whisk thoroughly, as less foam can result in a stronger, more bitter taste.

While a full set of tools isn’t necessary, having a tea whisk is recommended. You can substitute other items for familiarity—for example, you can start by using a large cup instead of a tea bowl.

Differences in taste (matcha vs green tea)

Matcha and green tea are made from the same tea leaves, but they have significant differences in taste. Matcha is made from powdered whole tea leaves and is characterized by its rich, creamy taste and deep, robust flavor.

Whisking it with a tea whisk adds a soft texture and a subtle sweetness that lingers, giving it a uniquely complex flavor.

Green tea, on the other hand, is prepared by steeping the tea leaves in hot water, resulting in a clean, refreshing taste with a balanced profile of astringency, bitterness, and umami. Matcha is recommended for those seeking a rich, deep flavor, while green tea is ideal when you prefer something light and refreshing.

Differences in health benefits (matcha vs green tea)

Green tea and matcha are traditional Japanese teas. Both are known for their rich nutrient content and numerous health benefits, though their specific components and advantages vary based on how they are cultivated and processed.

This article details the unique characteristics and benefits of each.

Health benefits of green tea

Green tea contains a variety of minerals, including potassium, calcium, magnesium, phosphorus, and sodium.

Of these, potassium is the most abundant, followed by calcium and magnesium.

Minerals play an important role in maintaining a healthy balance between body and mind by supporting basic, metabolic, and energy processes, as well as regulating and strengthening bodily functions and tissues.

In particular, gyokuro has the highest mineral content of all green teas and is ideal for relieving mental fatigue.

Consuming gyokuro between work or study sessions can help clear the mind and improve working memory efficiency.

Gyokuro is also high in magnesium, which is known to help relieve headaches.

Furthermore, if you want to consume more minerals effectively, we recommend ingesting the whole tea leaves.

Health benefits of matcha

Matcha is a historic drink that has been enjoyed in Japan since ancient times and was even consumed as a medicinal remedy at one time.

Its health benefits have increasingly been confirmed through modern research.

The rich nutrients in matcha are believed to support various bodily functions and help maintain good health.

Caffeine improves concentration and metabolism

Matcha contains caffeine, which enhances memory and concentration. Not only does caffeine stimulate the brain, but it has also been shown to activate metabolism and promote energy expenditure.

Theanine relaxes and enhances cognitive function

Matcha also contains theanine, known to promote relaxation and reduce stress. Theanine helps mitigate the side effects of caffeine, which may enhance concentration and improve memory and cognitive function while promoting relaxation.

Chlorophyll reduces inflammation

Chlorophyll, responsible for matcha’s bright green color, is recognized for its deodorizing effect, antioxidant properties, and anti-inflammatory benefits, helping to reduce oxidative stress and inflammation.

Antioxidant catechins strengthen blood vessels and reduce the risk of heart disease

Matcha contains four catechins with powerful antioxidant properties, the most abundant being epigallocatechin gallate (EGCG). Studies have shown that EGCG can help prevent atherosclerosis, promote blood circulation, and reduce the risk of heart disease.

Differences in pricing (matcha vs green tea)

Matcha is a type of green tea, but it tends to be more expensive than regular green tea. This is mainly due to the production process and the amount of labor involved. Green tea is made through a relatively simple process of steaming and drying tea leaves.

Matcha, on the other hand, is made from high-quality tea leaves called tencha, which are grown in shaded tea fields and then carefully ground to a fine powder using a stone mill.

The time and effort required from cultivation to production make matcha more costly than green tea.

Enjoy green tea and matcha based on your preference

Matcha and green tea share many similarities, yet they differ in production methods, taste, and brewing techniques, each offering its own unique appeal.

Depending on your taste, mood, or occasion, you can enjoy the rich depth of matcha or the refreshing flavor of green tea.

Japanese tea has a long history, and a variety of teas are produced throughout Japan.

Discovering a flavor that suits your preferences among these many varieties is one of the pleasures.

A cup of tea can truly enrich your everyday life.

Whether it is matcha or green tea, we hope you will incorporate it into your lifestyle and enhance your daily enjoyment.