Matcha and sencha come from the tea plant, but differences in cultivation, processing and preparation create distinct experiences.
Growing and processing
Tencha for matcha is shaded before harvest, steamed and dried without the rolling used for sencha. Sencha is commonly grown in open sun, steamed, rolled and dried into leaf tea.
Form and preparation
Matcha is finely milled and dispersed into water. Sencha leaves are steeped and removed.
Flavor
Matcha can be concentrated, creamy and umami-rich. Sencha is often fresh, brisk and vegetal, with sweetness and astringency that vary by style.
Which is stronger?
Strength depends on dose and preparation. Because matcha remains in the drink, it is not directly comparable to one infusion of sencha.
Which should you choose?
Choose matcha for whisking, lattes and a concentrated cup. Choose sencha for repeated leaf infusions and a lighter drinking experience.
Explore more in the Complete Matcha Guide.