Matcha is a type of green tea, but it is not simply ordinary green tea ground into powder.
Cultivation
Tea plants intended for tencha are shaded before harvest. Shading influences color, aroma, amino acids and the balance of umami and astringency.
Processing
Tencha leaves are steamed and dried without the rolling process typical of many leaf teas. Stems and veins are removed before the finished tencha is milled into matcha.
Preparation
Leaf green tea is steeped and removed. Matcha is dispersed into water, so the powder remains in the beverage.
Flavor
Sencha often emphasizes fresh, brisk and vegetal notes. Matcha can be creamy, concentrated, grassy and umami-rich. Both vary widely by region, cultivar, harvest and production.
Which should you choose?
Choose matcha for a concentrated powdered-tea experience, whisking ritual or milk drink. Choose leaf tea when you prefer steeping and a lighter infusion. Neither is automatically superior.
Continue with the Complete Matcha Guide or shop Kyoto Teien first-harvest matcha.