Both are made from tea leaves, so what is the difference between the matcha and green tea powder productions?
Introduction
Many people often confuse matcha and green tea powder, which are in powder form and have green colors. However, their production processes are distinct, resulting in differences in quality, texture, flavor, and taste. From cultivating and harvesting, to processing, matcha production is more complex and requires stricter conditions. Let’s explore those differences in the article below.Understanding matcha and green tea powder
Matcha is a finely ground powder made from green tea leaves. It first appeared in China in the 7th and 10th centuries; however, the process was developed and perfected in Japan, which is currently the most famous region for matcha production. Matcha is characterized by its bright green color and strong umami flavor. Traditionally, it is whisked into hot water to make a frothy beverage. A product must adhere to strict regulations to be considered genuine matcha.
Cultivation and growth conditions
How the tea is grown will significantly affect the quality of the final products. The cultivation of the tea plants is where the biggest production differences start.Matcha: Shade-grown process
Matcha is ground from tencha that is the green tea leaf is grown under shade, usually industrial plastic netting, at least three weeks before harvesting. During the shading process, around 70 to 90% of sunlight is blocked. The shortage of direct sunlight forces the plants to work harder to photosynthesize and boost chlorophyll. As a result, the levels of L-theanine, an amino acid that gives matcha its distinct flavor and relaxing properties, increase.
Green tea powder: Grown in full sunlight
On the other hand, tea leaves used to make green tea powder are grown naturally in the sun. Green tea powder might have less L-theanine, but it contains more catechins, the antioxidants that give the tea its bitterness and astringency.Harvesting
Matcha: Hand picking
To make matcha, the youngest and most tender leaves are always hand-picked, typically during the year’s first harvest. The leaves are carefully selected to ensure a uniform and smooth flavor. After that, the veins and stems are removed from the leaves, keeping only the green part of the foliage, which is called tencha.
Green tea powder: Mechanically harvested
Tea leaves used for making green tea powder are harvested by both manual and mechanical methods. The stems and veins are still kept and ground. In addition to young leaves, more mature leaves are sometimes included.Processing methods
The production processes of matcha and green tea powder also witness some significant differences. Generally, matcha requires a more complicated process to ensure high quality and premium flavor.Matcha production process
- Steaming: After harvesting, tea leaves are quickly steamed to avoid oxidation and retain the full bright green color.
- Drying: Steamed leaves are cooled and dried gently.
- Removing stems and veins: Tea leaves are cut to smaller sizes and blown through a rolling machine to remove the stems and leaf veins. After a few vacuum sorter steps to separate the leaves and stems, tencha is gathered.
- Grinding: Tencha is ground into an ultra-fine powder using traditional granite stone mills or modern milling machines. Traditional grinding methods might require a longer time to ensure the quality of matcha tea.
Green tea powder production process
- Drying: The leaves are dried instead of steaming and having their stems and veins removed. The drying process might take hours. Some manufacturers even pan fry the tea leaves to allow them to release more aroma and flavor. By using this technique, the flavor profile of the final products is changed, becoming more roasted and somewhat bitter.
- Grinding: The dried tea leaves are rolled and cut into smaller pieces. After that, they are ground into powder using machinery.
Finished products
Because of the differences in cultivation, harvesting, and processing, the final products will have different color, texture, and taste.Matcha
The finished qualified matcha powder has a bright and vibrant green color. Although both come from tea plants, matcha ingredients are often from younger leaves, bringing a smoother texture. As a result, matcha is slightly sweet with no bitterness and a characteristic umami taste. It is ideal for traditional tea ceremonies, lattes, high-end desserts, and health products.