Matcha is a type of green tea. Both come from the same plant, “camilla sinesis”, but matcha is a specific type of green tea. Because of how it is produced, it has quite different characteristics from other types of green tea such as “sencha” or “genmaicha”. Here are some of those differences.

1. Cultivation & Production Differences

The main distinction lies in how the plants are grown. For matcha, tea bushes are shaded for 3–4 weeks before harvest, which boosts chlorophyll production and increases antioxidant and amino acid levels. Regular green tea, like sencha, is grown entirely in sunlight.

After harvesting:

• Matcha leaves are steamed, dried, de-stemmed, and stone-ground into a fine powder.

• Green tea leaves are typically rolled and dried into needle-like shapes.

It’s important to note: just because tea is powdered doesn’t mean it’s matcha. Many restaurants use powdered sencha or spray-dried green tea, which lacks matcha’s unique flavour and benefits.

2. Taste Profile

Both matcha and green tea have earthy, grassy notes, but matcha is more intense and complex. Thanks to the shading process, matcha has a naturally sweeter, umami-rich flavour, while green tea tends to be lighter and more floral.

Matcha also pairs well with milk and sweeteners, making it ideal for lattes and desserts.

3. Nutritional Differences

Shading also affects the nutritional content. Matcha contains more antioxidants and a higher concentration of L-theanine—an amino acid that works with caffeine to provide a sustained, calm energy boost without the crash you might get from coffee or sugary drinks.

Because you consume the whole leaf in matcha (not just the steeped water like with green tea), it delivers 3–5x more antioxidants and nutrients per cup.

4. Preparation Methods

• Green tea (like sencha): Steep loose leaves in hot water to create an infusion.

• Matcha: Whisk the powder with hot water to create a suspension. The powder doesn’t dissolve, so if left too long, it settles at the bottom.

This gives matcha a thicker texture and vibrant taste—perfect for culinary uses like lattes, baking, and desserts. Most “green tea-flavoured” treats are actually made with matcha.

5. Price Point

Matcha tends to be significantly more expensive due to the shading process, meticulous harvesting, and limited yields—some farms only harvest once a year. In Japan, premium matcha is often reserved for ceremonies or special occasions. High-quality matcha can cost $30–$40 per tin, while culinary-grade versions are more affordable but less pleasant to drink on their own.

Final Thoughts: Matcha vs. Green Tea

The critical difference is this: matcha is shade-grown; regular green tea is not. This single variation affects everything—from taste and nutrition to preparation and price. With its rich flavour and health benefits, matcha offers a uniquely powerful tea experience.