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MATCHA TEA

Matcha is indeed a type of green tea. Both matcha and regular green tea originate from the Camellia sinensis plant, which is native to China. However, they differ in their cultivation and preparation methods.

Here’s how matcha stands out:

  1. Growing Process: Matcha tea bushes are shielded from sunlight for 20–30 days before harvest. This shading increases chlorophyll levels, turning the leaves a darker green and boosting amino acid production. In contrast, regular green tea is grown without this shading process.

  2. Preparation: While regular green tea is made from soaked leaves, matcha is made from ground whole leaves. The entire leaf is ingested when you consume matcha, which provides more health benefits than regular tea.

  3. Caffeine and Antioxidants: Matcha contains higher amounts of caffeine and antioxidants compared to regular green tea. A typical serving of matcha (about 2–3 ounces) packs around 70 mg of caffeine, significantly more than a cup of regular green tea (which provides 35 mg of caffeine). The whole leaf powder in matcha contributes to this difference.

  4. Traditional Preparation: Matcha is traditionally prepared in the Japanese way. It’s measured with a bamboo spoon into a heated tea bowl (chawan), hot water is added, and then it’s whisked with a special bamboo whisk (chasen) until smooth and frothy.

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