Green tea has long been heralded as a healthy hero for its high antioxidiant and polphenol content, among other nutritional benefits. But how does it's counterpart, Matcha, stack up against it. What are the main differences between matcha and green tea and what does matcha taste like in comparison.
For some context, we use matcha powder in our famous matcha butter cookies, paying homage to our Asian roots where matcha flavoured sweets, eats and drinks are sold everywhere. Although it has deep cultural roots in many countries like China and Japan, in more recent years, the allure of matcha has attracted the interest of consumers and tea connoisseurs in Western countries.
Let's flesh out six key differences between matcha and green tea so you can decide for yourself what you prefer and their different applications in the culinary world.
Matcha vs Green Tea Appearance
Matcha isn't simply a powdered form of green tea but it is a powder. On the other hand, green tea has both leafy and powdered forms but it's most commonly used in the leafy form. Powdered green tea is most oftenly confused with matcha. Generally speaking, the powdered green tea is darker in color, while matcha is lighter in color. When brewed, green tea has less foam, while matcha has more foam, making it more desirable for foamy beverages like matcha lattes.
Distinguishing matcha from green tea by appearance is not always completely accurate and requires other indicators to go along with it.
Matcha vs Green Tea Taste
Green tea has a sweet and astringent taste because it contains more theophylline. Matcha is slightly sweet, not bitter, and has a richer taste. Before brewing, matcha gives off the smell of seaweed, while green tea smells like grass.
Experienced tea connoisseurs can usually tell whether it is green tea or matcha instantly by taste alone.
Matcha vs Green Tea Nutrition
Although match and green tea come from tea tree plants, matcha is a step above green tea in terms of nutrition. Matcha is rich in vitamins, amino acids, chlorophyll, tea polyphenols, especially catechins, which have anti-aging effects, and L-theanine, which has a brain-healthy effect. Nutritionists have found through experimental analysis that the calcium and iron content of matcha is much higher than that of green tea.
| Nutrient | Matcha (per gram) | Green Tea (per cup 245g) |
| Calories | 3 | 2 |
| Caffeine | 35mg | 30mg |
| L-Theanine | 6.5mg | 3.5mg |
| Vitamin C | 1mg | 0.3mg |
| Fiber | 0.3g | 0g |
| Protein | 0.3g | 0g |
| Calcium | 4.2mg | 0.2mg |
| Iron | 0.17mg | 0.02mg |
| Potassium | 26.6mg | 15mg |
Notes:
- The values for matcha are based on a 1-gram serving.
- The values for green tea are based on an 8-ounce (245g) serving.
- Nutritional content can vary depending on the specific product and preparation method.
Matcha vs Green Tea Price
The price difference is also a very practical way to distinguish matcha from green tea. Good green tea is not ground into powder. Therefore, the price of matcha is usually ten to several dozen times higher than the price of ground green tea. If you come across a low-priced matcha, it is either green tea powder masquerading as matcha, or a very low quality, inferior product.
Matcha vs Green Tea Process
The high price of matcha is mainly attributed to two aspects, one of which is the processing journey from a green tea leaf to powdered matcha. Green tea usually only requires daylight drying and high temperature steaming to prevent fermentation. This also preserves the green colour of the tea leaves. Matcha, on the other hand, requires more than a dozen processes such as shading, churning, steaming, low-temperature grinding, and ultimately a powdered granule of 2500 mesh or more.
Tree Species
Compared to green tea, the tree species that can make matcha are more scarce. Generally speaking, there are good varieties of tea trees for green tea all over the world, while the best tree species for matcha are from Japan. Some countries import Japanese species for cultivation, such as China and Sri Lanka, but soil pollution and indiscriminate use of pesticides often have a fundamental impact on matcha quality due to the lack of good species and land management.
Frequently Asked Questions:
What are the criteria for judging a good matcha?
A good matcha must first meet the highest standards of food safety and must not contain harmful residues such as preservatives, pesticides, or genetically modified. Matcha should be in a dilute state after brewing and will settle after a long period of time. If it blends well with water, other substances must have been added.
Which country has the best matcha powder?
The country that produces the best matcha powder in the world is Japan. Since the Japanese envoys brought Chinese tea back to Japan more than 1000 years ago, they have continued to improve the tree species and the process, forming professional tea farms and tea making techniques, and the matcha powder they produce is free of pollution and any additives. It is widely recognized as the highest quality matcha powder, meeting the food safety requirements of any country in the world.
What kind of matcha powder does Lowreys use?
The matcha powder produced in Shizuoka Prefecture, Japan, is one of the best matcha powders in Japan. The matcha powder used in Lowrey's matcha butter cookies comes from Shizuoka Prefecture, Japan, and is of the highest standard in matcha in terms of nutrients, flavor, and other indicators. Its quality has been tested by the New Zealand food safety department, which has the strictest requirements in the world, and it fully meets the requirements for making related food products.
