Green Tea vs. Matcha: How Do They Compare?

All kinds of green and black tea, white tea, and oolong tea, originate from Camellia Sinensis from the Theaceae family. They belong to Southeast Asia but are nowadays cultivated worldwide in tropical regions.

Green tea and Matcha are similarly derived from the Camellia Sinensis but differ in properties due to processing. The oxidation of tea leaves after plucking changes the antioxidants present and results in blackening. Green tea is plucked, steamed, and dried before the oxidation process. Green tea leaf is sold as tea bags.

Matcha is crushed and sold as a powder. Though obtained from the same leaf, Matcha is grown in the shade with increased chlorophyll. The entire tea leaf is consumed in Matcha with more excellent nutrition.

Matcha, an enhanced version of green tea

Tea drinkers live longer, as it is claimed, with benefits to the heart. Tea contains catechins. Among several catechins in green tea is epigallocatechin-3-gallate (EGCG). The benefits of EGCG are anti-cancer, anti-inflammatory, and cardiovascular protection. According to one authority, green tea contains about 2 calories in a cup, while Matcha may contain 5 calories. Both are low-calorie drinks. The addition of milk and sugar increases the calorie count.

Compared to green tea, Matcha offers about thrice the quantities of EGCG!

Some green tea vs. matcha differences/similarities

• Once a part of Japanese tradition and globally accepted for super health benefits, they have become a world legacy for health enthusiasts. Green tea contains the entire dry leaf, while Matcha is a powdered form. Matcha contains more caffeine, too, in comparison with green tea.

• Green tea comes from both Camellia sinensis varieties.

• Green tea leaves are immersed in hot water and strained. Matcha powder is put in water and stirred with a bamboo whisk.

• Matcha has higher proportions of green tea's healthy components. Not only are amino acids, chlorophyll, and antioxidants higher in Matcha, but also more caffeine than in green tea.

• Color differs, too, with Matcha a deeper green. The matcha tea has a bright green shade too.

• Green tea tastes more bitter.

• Matcha is far costlier in comparison to green tea varieties.

• Both Matcha and green tea promote weight loss.

• Both tea varieties protect the body against inflammation.

• Both are generally safe for everybody.

Preparation Differs

Generally sold as tea bags, green tea has a simple preparation process. Soak the leaf in hot water.

According to a study, green and black teas showed higher antioxidant polyphenols within a few minutes of brewing than other tea varieties. The longer the brewing, the higher the antioxidants. Green tea soaked for longer will release bitter tannins.

Preparing Matcha requires a whisk to dissolve the powder and avoid lumps in the tea. Cold Matcha needs shaking with ice.

Some prefer Matcha hot or cold. Flavors like honey or cinnamon and additions like almond or coconut milk could be used. Smoothies or cookies could use matcha powder, bread, and brownies too.

Possible side effects of green tea and Matcha

The caffeine content could lead to potential side effects. Green tea has significantly lower caffeine levels which are pretty safe. If caffeine is increased above the normal level, the result could be muscle tremors and insomnia, rapid heartbeat, headaches, etc. According to research, pregnant women and nursing mothers should not take over 200 mg of caffeine daily. The same limit also applies to heart patients. Youngsters should avoid caffeine and opt for herbal tea.

Camellia Sinensis has 4 varieties

Among the 4, 2 of these varieties are crucial for tea manufacture −

Camellia Sinensis var. Sinensis

Found in cool regions at higher altitudes, it is native to China. Chinese and Japanese teas are made from the small leaves in this little bush.

Camellia Sinensis var. assamica

This variety is found in Assam in India, China, Vietnam, Cambodia, and Thailand, among other countries. It grows taller than different tea varieties with broader leaves. Indian tea is made from this plant.

Growth, storage, and processing

Green tea and Matcha have different cultivation, storage, and processing approaches.

Green tea grows well both in the shade and in the sun. Harvested a year considerably, it may be April-May, June-July, and August. Spring harvest is best. Traditional processing methods differ across regions. Sun-drying, roasting, and charcoal firing are some of them. Modern techniques include steam processing and oven drying. After being processed, green tea is packed in paper bags and put in the fridge. Drying happens once again before blending and packaging.

Matcha processing passes through the initial growing exclusively in the shade. The plants are covered 20 days before harvesting. The best leaves are plucked and graded. The new leaves at the top of the plant provide high-quality tea. The mature leaves lower in the plant are bitter after the plucking comes to the drying into a mix called Tencha. The Tencha grinding results in a powder that is traditionally made of stone. The slow process must avoid temperature changes.

Grading the tea follows different methods. China grades according to the age and shape of the leaves. Japan accepts 2 of the 3 commercial grades for Matcha, cooking, and premium. The 3 grades are cooking, compensation, and ceremonial.

The cooking grade matcha is bitter, cheap, and used for making drinks and smoothies.

Premium grade matcha is high-quality tea made from the plant's top leaves.

The ceremonial grade represents the highest quality of Matcha, the most expensive and used for tea ceremonies.

Supreme health benefits of both Matcha and green tea

The world is known to China and Japan for centuries and is aware of the many health benefits. A significant boost in production and consumption is the result globally.

Matcha delivers an energy boost and increases blood flow, which helps the heart. Energy endures for several hours. The deep green of higher chlorophyll indicates the presence of amino acids, antioxidants, and polyphenols. They remove toxins from the body. Get a mood elevation from L-theanine and catechins like EGCG, which positively affect serotonin and dopamine levels.

Matcha nutrients include several vitamins, magnesium and chlorophyll, zinc, and antioxidants. EGCG, caffeine, and L-theanine help concentration and work. The mineral density in bones and metabolism are enhanced, resulting in weight loss. Research continues into the matcha cancer-fighting abilities. While arousing a meditative calm state of mind, stress is released. Teeth and gums benefit, too, as does arthritis.