The difference between Matcha and green tea
Many friends may think that Matcha originated in Japan, but its ancestors were in China. During the Sui and Tang dynasties, people used to steam the tender leaves of spring tea, make it into cake tea, bake it on fire until dry before eating, then grind it into powder with natural stone mill, finally inject boiling water, and drink with refreshment. To sum up is steamed green-milled tea-straight-with snacks. But in the Ming Dynasty, the tea drinking method was gradually replaced by the way of tea soaking and slagging, which led to the gradual disappearance of Matcha ceremony in China
Different picking seasons
High quality green tea is usually picked before Tomb-Sweeping Day, but the picking of Matcha is often postponed to May, because the extension of tea growth period,the tea polyphenols with bitter taste is less than green tea, and the finished Matcha has no bitter taste.
Matcha is grown in a shed
The shed resisted some ultraviolet rays in the sun for the growth of Matcha, making Matcha contain more chlorophyll and amino acids, so from the appearance, the color of Matcha is green and green, and there is no light yellow from green tea.
Different milling techniques
Matcha powder is made of hand-made stone,and it is more delicate than green tea powder that is milled by machine, so when brewing, there will be more bubbles in Matcha powder than in green tea powder. It is because of this time-consuming and laborious process that make the Matcha powder is more expensive.
Different smell
Matcha grows more than a month longer than green tea, so it contains more amino acids, so matcha has a fresh and fragrant flavor compared to green tea with only tea smell.
Different nutritional value
Matcha is rich in nutrients and trace elements necessary for human body. The main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins, C、A、B groups, E、K、H and so on, trace elements such as potassium, calcium, magnesium, iron, and so on, nearly 30 species.
Though green tea also has high nutritional value, but there is more water-soluble nutrients in the brewed tea soup, accounting for only a third of all nutrients, and the rest are thrown away with the tea residue. Matcha powder is brewed with boiling water and then drunk. In terms of nutrient retention, this way of eating tea is much better than tea. Studies have shown that the nutrients in one cup of Matcha is more than 30 cups of ordinary green tea.
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