Although Matcha and green share some similarities, such as the fact that they are both made from the Camellia sinensis plant, but the two terms cannot be used interchangeably. Green tea and matcha have distinct flavour characteristics, cultivation and preparation methods. Green tea and matcha tea are enjoyed by many tea consumers, but only the true connoisseur can tell them apart. Learn the distinctions between matcha powder and green tea, and which one could be best for you.
What Is Matcha?
Matcha is a powdered form of high-grade green tea. Green tea powder is swirled into hot water instead of steeping to generate a frothy drink. The backbone of the Japanese tea ceremony is the meditative act of making, presenting, and sipping matcha. While matcha's origins are ceremonial, the green tea powder is extensively used in beverages such as tea lattes and boba tea, as well as as a cooking component in anything from ice cream to various other desserts and dishes around the world.
What Is Green Tea?
Green tea, like matcha, is made from Camellia sinensis leaves and buds that have not gone through the same withering and oxidation processes as oolong and black teas. Green tea originated in China, and its production and manufacturing have subsequently extended to other East Asian countries.
Differences Between Matcha And Green Tea
1. Flavour
Green tea and matcha powder both have a grassy, earthy, or vegetal flavour to them. The similarities, however, end there.
Green tea is a light, delicate, and refreshing beverage. Green tea can taste floral, fruity, or nutty depending on how it was processed and any herbs or botanicals that were added. Honey, jasmine, peach, citrus, ginger, and other scents could be present.
Matcha has a deeper, more robust flavour than green tea. Many tea consumers identify matcha with a frothy, velvety texture and sweet taste because it is frequently blended with milk and sugar to make matcha lattes.
2. Cultivation
Although both matcha and green tea come from the same plant, they are grown and processed in distinct ways. China produces up to 80% of the world's green tea, whereas Japan produces the majority of matcha. Green tea is often cultivated in the sun, while matcha is grown in the shade during the final weeks before harvest. The tea leaves become darker as the chlorophyll levels in the leaves rise. Green tea can be prepared in artisanal or modern processes (sun-drying, basket-firing, oven-drying, tumbling, or steaming). This removes any bitter elements and leaves the tea's natural flavours intact. To prevent oxidation, matcha green tea leaves are destemmed and deveined before being heated shortly after harvest. Matcha gets its vivid emerald colour from this. Finally, the leaves are ground into a fine, bright green powder using a stone grinder.
3. Preparation
Matcha green tea is made by combining one teaspoon of matcha powder with one cup of boiling water. To eliminate any clumps and smooth the ingredients into a consistent consistency, a bamboo whisk is traditionally employed. You can also whisk the matcha with an electric frother. Simply combine steamed milk and your preferred sweetener to produce a matcha green tea latte.
Steeping green tea, on the other hand, is a breeze. Fill a kettle halfway with fresh, cold, filtered water and bring to a boil. Pour the hot water over the tea bag or tea leaves and steep for one to three minutes, depending on the package recommendations. Remove the tea bag or diffuser and sip your tea one at a time.
