The three elements that distinguish Matcha from regular green tea in powder form are:
Matcha is sweet and smooth with just a hint of astringency. The
sweetness comes from the naturally occurring L-theanine amino acids and
plant fibers. Green tea powder, on the other hand, tends to lack active
amino acids, resulting in a comparatively flat and abrasive taste.
Matcha is resiliently emerald green while green tea powder is often
yellow-brown. This is because quality Matcha is ground into a fine
powder using slow-turning granite grinding wheels. Friction is minimized
and tea leaves are not burned in the process, allowing the leaves to
retain chlorophyll. In contrast, regular green tea powder is often
pulverized using air pressure. The friction caused by this process
over-cooks the leaves, rendering them yellow-brown.
With its high concentration of L-theanine amino acids, Matcha provides
most consumers with a delicate energy boost lasting from 3 to 6 hours.
To best prepare Matcha, use our Matcha serving set