Hey, tea lovers and everyone is curious about the world! You probably wondered more than once, seeing in cafes or on store shelves this intensely green powder next to classic green tea - what about so much noise? Is matcha just a temporary fashion, or is it actually more than her deciduous cousin? Is the difference between them large enough to bother with it? Well, fasten your belts (or rather prepare your favorite cups!), Because we will immerse ourselves in the fascinating world of these two green drinks and check what connects them and what divides them. I guarantee that after reading you will know everything you need, and maybe you will even discover your new favorite tea!?
Matcha and green tea - common origin and differences
Let's start with the foundations, because, as they say, the devil is in the details. Both stunningly green matcha, and well known to us, classic green tea, is the offspring of the same plant-mother: Camellia Sinensis shrub. Yes, you read well - the same plant gives us so different drinks. One might think: "So where is the whole difference, since they start from the same place?" Well, my dear, the key lies not so much as in how. It is about unique cultivation methods, carefully selected moments of harvesting and, which is equally important, different processing of the processing of collected leaves. It is these stages that decide whether in our cup there will be a delicate, golden infusion of green tea, or maybe an intense, emerald, powdered nectar of gods, which is matcha. Real alchemy of nature!How does the cultivation affect the properties of Matcha?
Imagine a typical tea field - rows of green shrubs bathing in the sun. This is a scenery in which most green teas grow up. But matcha? Oh, matcha is a completely different fairy tale, more like a story about a plant raised in special conditions, like a future master!Why is matcha grow in the shade and what does it change?
True magic begins here. About 20 to 30 days before the planned collection, the bushes from which the Matcha will be created are carefully protected from the direct sunlight. This can be compared to providing an exclusive spa plant, where in the twilight it can develop its hidden powers. What is all this for? It turns out that this clever procedure has a colossal meaning. Shading slows down the process of photosynthesis, which forces the plant to real effort - it begins to produce much more chlorophyll, or green dye. That is why matcha has such an incredibly deep, vibrating, emerald color that almost hypnotizes. But that's not the end! In the shade, the bushes also accumulate more amino acids, among them a real star-L-teanin. It is she who is largely responsible for the unique taste profile and the unique properties of Matcha, which I will talk about in a moment. It's a bit like a plant in response to "stress" associated with a lack of light, decided to gather the best of itself.How does green tea grow and how does this affect the taste?
Classic green tea does not experience such special care. Her leaves develop freely, absorbing the sun's rays until the very day of harvest. This means that their chemical composition is different-they contain less chlorophyll and L-theanine, but they can have more other compounds that often shape it more subtle, sometimes a slightly tart taste, so well known to us.Preparation of Matcha vs green tea - step by step
After the harvest of the roads of our heroines, they diverge even more. The processing process is another chapter of this fascinating history.Matcha: powder full of power
The leaves intended for matcha are treated with piety worthy of royal gems. First, they are subject to hot water vapor (a process known as Shaqing or "killing greenery"), which aims to immediately stop the activity of enzymes responsible for oxidation. Thanks to this, the leaves retain their dazzling green color and valuable nutrients. Then they are gently but exactly dried. Another key stage is the removal of all hard elements - stalks, veins, nerves. Only the most delicate, the most valuable part of the leaf remains, called Tench. And finally the grand finale: these carefully selected fragments of Tench are slowly and methodically ground in special, traditional stone (usually granite) mills. This process is time consuming, but it allows you to get an extremely small, silky powder with particles in the size of several micrometers. Effect? The powder is so delicate that it resembles a green talk. When we prepare matcha, we do not use classic brewing. Instead, we mix this noble powder with hot water (important: not boiling water! The optimal temperature is usually 70-80 ° C). Traditionally, a bamboo broom (chasen) and a special bowl (chets) are used for this, making vigorous movements reminiscent of the letter "W" or "M" until a smooth, slightly foamed suspension. Most importantly - drinking matcha, We consume a whole, powdered leaf, with all his wealth. It's like eating the whole broccoli instead of drinking water after cooking - we provide ourselves with incomparably more nutritional values. We recommend the highest quality Japanese Matcha Bio, which you can find here: bit.ly/3en1jng
Green tea: classic infusion
With leaves intended for classic green tea, you can do differently. After collecting, they are also subjected to the retention process of oxidation, but the methods can be different - most often it is dry heating on woks (Chinese method) or just pairing (Japanese method, just like with matcha, but the leaves are not ground later). Then the leaves are rolled or twisted into different shapes (which affects the later taste and aroma of infusion) and finally dried. Preparation involves flooding these leaves with hot water (temperature and brewing time depend on the specific type of tea) and waiting until they give their taste and aroma into the water. After brewing, the leaves are removed. So we only drink water extract, a kind of essence of what has been "pulled" out of the leaves, and the leaves themselves (although still containing certain values) most often land in the basket.Caffeine, L-Teania and EGCG-ingredients of matcha and green tea
Well, the theory is behind us. But what does all this mean for us, for our well -being and health? What are the specific differences in the chemical composition and how do they affect our feelings after drinking a cup? If you are looking for natural arousal, Matcha can be your new best friend. Because we consume whole leaves with Matcha, we provide ourselves significantly more caffeine than with a typical green tea infusion. How much exactly? It depends on many factors - the quality of matcha, the amount of powder used, water temperature. However, it is on average that a typical matecha (prepared from about 1 teaspoon, i.e. 2 grams of powder) can contain from 38 to even 88 mg of caffeine, and is often given a value of about 70 mg. For comparison, a cup (approx. 240 ml) of ordinary green tea contains an average of 30-50 mg of caffeine. This means that matcha can give us an energetic kick comparable, and sometimes even larger than a cup of coffee (espresso is about 64 mg, brewed coffee about 95 mg to 240 ml). However, it is worth remembering this power and adapt consumption to your individual tolerance. Do you remember this unique amino acid, whose production stimulates shading leaves? L-Teania is a real treasure and secret of Matcha's unique action! It is known for its properties relaxing and improving mood - helps to calm the race of thoughts, reduce the feeling of stress and anxiety, through influence on the alpha brain waves. But most interestingly, L-theanine works synergistically with caffeine. Instead of nervous stimulation that sometimes accompanies coffee, matcha offers something that is referred to as "calm vigilance" (Calm alertness). It improves concentration, memory, reaction speed and learning ability, while alleviating potential negative side effects of caffeine, such as trembling hands or a feeling of anxiety. It's like getting the best of both worlds: energy for action and peace of mind. Green tea also contains L-teanine, but studies indicate that in Matcha, thanks to the special cultivation and consumption of the entire leaf, its The concentration is much higher. Both drinks are famous for its wealth of antioxidants, especially for polyphenols called catechins. The most famous and tested catechin is galusan epigallocatechin (EGCG). These compounds are our small, but powerful defenders - neutralize the harmful free radicals that contribute to the aging of cells and the development of many diseases. They have anti -inflammatory, they can support heart health, metabolism and even protect against some cancers. And here again Matcha shows his strength. Since we drink a powdered whole leaf, we deliver incomparably higher dose of antioxidants, including EGCG than in the case of green tea infusion. Some analyzes suggest that the EGCG content in matcha can be up to 137 times higher than in some green teas available on the market and at least 3 times higher than in other high -quality green teas <8 - Note: This often cited number comes from one study comparing with specific tea, other sources give more moderate, but still significant differences>. Simply put: one cup of Matcha is a powerful dose of protective compounds that it is difficult to match by drinking ordinary infusion.Matcha and green tea - taste, aroma and color
The differences between matcha and green tea are not only chemistry, they are also completely different experiences for our senses. Match hits above all intense, emerald -green color. Its taste is complex and very characteristic - often described as plant, slightly sweet, with a clear, rich hint "Umami" (fifth taste, associated with fullness, broth, mature tomatoes) and sometimes a delicate, pleasant bitterness in the finish. The aroma is equally intense, grassy, sometimes with sea notes. Green tea offers significantly wider range of sensations. Depending on the variety (e.g. Sencha, Gyokuro, Banch, Gunpowder), country of origin (Japan, China, India) and processing methods, its taste can be delicate and sweet (as in some Japanese teas), nut, floral, clearly grassy, sea (with algae notes), to more smoke or slightly tart notes (common in Chinese teas). The color of the infusion is usually much brighter, from pale yellow, to golden to light green.The use of matcha in the kitchen and everyday life
While we drink traditional green tea mainly in the form of an infusion, the powdered form of Matcha opens a real one Culinary Eldorado. Of course, the traditional Matcha drinking ceremony has its undeniable charm and is a form of meditation. But this green powder is also a fantastic ingredient in many dishes and drinks! Is the base of the popular matcha latte, works great in cocktails, smoothie bowls, healthy porridge. You can confidently add it to baking - cakes (e.g. cheesecakes, muffins), cookies, pancakes, waffles and even bread. Is a great ingredient ice cream, desserts, creams, mousses. Interestingly, it is used even in dry dishes, e.g. as an addition to sauces, marinades, rice or pasta sprinkles. Its unique, slightly bitter, grassy taste often greatly balances sweetness or adds intriguing notes to other dishes. Here, only imagination limits us!Summary: What to choose - matcha or green tea?
So let's go back to our question from the beginning: is the difference between matcha and green tea really so great? After this journey through the world of crops, production and ingredients, there can be only one answer: Yes, definitely yes! Although both teas come from the same Camellia Sinensis plant, they are like two completely different personalities shaped by different experiences:- Cultivation: Matcha grows in the shade, which increases the level of chlorophyll and L-theanine.
- Form: Matcha is a powdered whole leaf, green tea are dried brewing leaves.
- Consumption: We consume 100% leaf when drinking matcha; While drinking green tea, we only consume water extract.
- Ingredients: Matcha contains much more caffeine, L-teanin and antioxidants (especially EGCG) in a comparable portion.
- Action: Matcha gives a stronger, but at the same time more balanced energy boost ("calm vigilance").
- Senses: Matcha has a more intense color, unique umami taste and grassy aroma. Green tea offers a wider range of subtler flavors.
- Application: Matcha is extremely versatile culinary.
Sources:
- Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., & Janda, K. (2020). Health Benefits and Chemical Composition of Matcha Green Tea: A review. Molecules, 26 (1), 85. Https://doi.org/10.3390/molecules26010085
- Horanni, R., & Engelhardt, U. H. (2013). Determination of amino acids in matcha green tea by hpaec-pad. Journal Für Verbraucherschutz und Lebensmittelsicherheit, 8 (4), 327-331. (Describes, among others, the impact of shading on ingredients)
- Matcha Source. (n.a.). How to make matcha. Downloaded from https://matchasource.com/how-to-make-matcha/ (sample guide after preparation)
- Healthline. (2020). 7 Proven Health Benefits of Matcha Tea. Downloaded from https://www.healthline.com/nutration/7-benefits-of-matcha-tea
- Mayo Clinic Staff. (n.a.). Caffeine content for coffee, tea, soda and more. Downloaded from https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372
- Nobre, A. C., Rao, A., & Owen, G. N. (2008). L-Theanine, A Natural Constitent in Tea, and ITS Effect on Mental State. Asia Pacific Journal of Clinical Nutrition, 17 (S1), 167-168. (One of the research on L-Teania and ALFA waves)
- Unno, K., Furushima, D., Hamamoto, S., Iguchi, K., Yamada, H., Morita, A., ... & Nakamura, Y. (2018). Stress-revelation of matcha green tea in animal experiences and clinical trials. Nutrients, 10 (10), 1468. Https://doi.org/10.3390/NU10101468
- Weiss, D. J., & Anderton, C. R. (2003). Determination of catechins in matcha green tea by micellar electrokinetic chromatography. Journal of Chromatography A, 1011 (1-2), 173-180. https://doi.org/10.1016/s0021-9673(03)01133-6 (This is an often cited study on the EGCG comparison, it is worth paying attention to the methodology and compared samples).
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