If you think matcha is just powdered green tea, it’s time for a heart-to-heart.
Yes, they come from the same plant, but how they’re grown and consumed couldn’t be more different. Matcha is shade-grown, which boosts its chlorophyll and amino acid content, giving it that iconic deep green hue and smooth umami taste. After harvest, the leaves are steamed, dried, and ground into a fine powder using granite stones.
Green tea, on the other hand, is sun-grown and processed into loose leaves or tea bags. When you drink it, you steep the leaves and toss them away. But with matcha, you’re consuming the entire leaf—ground into powder and whisked into water. It’s like the difference between biting into a whole fruit versus drinking flavored water.
Nutritionally, that makes matcha the more potent choice. And flavor-wise? Matcha brings a creamy, earthy complexity that green tea just doesn’t touch.
