Matcha tea, we are hearing more and more about it, and for good reason! Matcha is green tea powder, and unlike green tea, you don't steep the tea leaves but dissolve the matcha in hot water. Do you ever wonder why matcha is becoming increasingly popular and if a glass of green tea doesn't offer the same benefits? We'll tell you more about it in this blog!
How are green tea and matcha produced?
Green tea, a traditional favorite, has been part of various cultures for centuries, especially in Asia. Green tea is made from the leaves of the Camellia sinensis plant and undergoes minimal oxidation during the production process, thereby retaining its characteristic taste and nutrients.
Matcha tea goes a step further than green tea because it is made from shade-grown tea leaves that are ground into a fine powder. This specific production method ensures an even higher concentration of nutrients. You can read more about the benefits of matcha here.
Green tea vs. Matcha tea
Both types of tea contain antioxidants, which have many health benefits. You can read more about that here.
Both green tea and matcha primarily contain catechins, natural antioxidants that help prevent cell damage and offer other benefits. The big difference, however, lies in the preparation method. With green tea, you discard the tea leaves after steeping. With matcha tea, the tea leaves are processed into a fine powder, which you dissolve in hot water or, for example, a plant-based milk. This way, you ingest all the antioxidants!
Another difference is the taste. While green tea has a light, fresh taste, matcha tea has a more earthy flavor, slightly bitter, with a subtly sweet aftertaste. Additionally, matcha powder can be blended well with (plant-based) milks, resulting in a smooth and velvety taste.
The main differences between green tea and matcha tea are:
- The way it is cultivated and produced.
- The way the tea is prepared.
- The amount of nutrients you ingest.
- The taste of the tea.
