Matcha is more powerful than green tea and here’s why

Two teas, both alike in dignity, born of the same plant, where we lay our scene.

The story begins when the first bushes. A bamboo framework encloses a matcha field  so that a month before harvest layers of burlap can be draped to block the sunlight. ‘Shading’, as this is process is called, is how growing matcha deviates from other kinds of tea.

The plant adapts to the lack of sunlight by altering their leaf structure to absorb more sunlight - the leaves broaden and thins out, and the production of chlorophyll increases resulting to matcha’s vibrant, electric green color. You’ll know the quality of the matcha powder you buy by just its color: high quality matcha is luminescent green, dull to lime green color is poor quality.

Shading improves the taste and aroma of the matcha powder. The taste of green or black tea is because of their exposure to sunlight which breaks down amino acids and converts them to catechins making it bitter.

Matcha , on the other hand, is naturally sweet, vegetal with the aroma is far more sweeter than it actually tastes.

The deviation in how they’re grown sets matcha apart from ordinary green tea. When comparing how matcha and green tea stack up to each other, there are a some notable points.

First, matcha literally means “ground powder” and comes in powder while green tea comes in tea bags. The distinction being that in green tea what you consume is just the soluble minerals that steeping in water can draw out from it. There’s a whole wealth of goodness in a tea leaf that it’s criminal to leave in in a sodden tea bag, and matcha does just that. In producing matcha, the leaf is ground in a stone mill into fine matcha powder.

Drinking a bowl of match  is essentially drinking the whole leaf.

This leads us to the second point. Ingesting the whole leaf leads to taking in more caffeine and antioxidants than green tea.

On caffeine content alone, a bowl of matcha (8 fl. oz.) made with 1 teaspoon (2 g) of powder packs 70 mg of caffeine, while a similar preparation of green tea with 2 g of dried matter trails behind at 25 mg. You can make matcha as strong as you like by drinking it thick (koicha) with 2 teaspoon or weaker by thinning it (usucha) and cutting down the powder to ½ teaspoon.

Coming in powder form adds another point to matcha for versatility. Similar to how there are multiple green tea blends, matcha has it just as well and so much more. There’s been no shortage of matcha confections - cookies, cakes, cupcakes, macaroons, facial scrubs, tissues - wait, we scrubs confections right?

Well, even the cosmetic industry has dipped into matcha too. It’s safe to say the whole world has gone crazy for matcha.

The hype for matcha is not without reason. We’re confident that when the hullabaloo dies down half of the people who jumped in the bandwagon will be matcha converts.


Because of the health benefits of matcha which we haven’t gotten around to in this post. It’s really amazing what a bowl of matcha can do that the only way to explain is it’s everything’s green tea has to offer multiplied (matcha has 3 times more antioxidants than green tea) and so, so, so  much more. If you’re a ‘To see is to believe’ kind of person, get a taste of our matcha we’re sure that you’ll immediately believe.