Japanese Matcha vs Chinese Matcha - Get to Know The Differences 🤔

Matcha has become one of the most in demand ingredients for cafes, bakeries, and tea shops around the world. But not all matcha is the same, and one of the most common questions we hear is: what’s the difference between Japanese matcha and Chinese matcha?

For businesses using matcha, understanding these differences is key. It not only affects the taste but also helps you explain the value of authentic matcha to your customers 💡

Cultivation & Processing 🌿

• Japanese Matcha: Grown under shade for about three to four weeks before harvest. This shading process boosts chlorophyll(for a vibrant green color) and increases L-theanine, which contributes to a sweet, umami flavor. The leaves(called tencha) are then steamed, dried, and stone ground into a fine powder 🧑‍🌾

• Chinese Matcha: While China has a long history with powdered tea, modern “matcha” produced there often follows different methods. Instead of steaming, the leaves are typically pan fired, and that makes a huge difference in flavor. Without proper shading and stone grinding, the result is often a powdered green tea rather than true matcha 

Flavor & Color 😋

• Japanese Matcha: Smooth, creamy texture, rich umami flavor, natural sweetness, and a striking bright green color. This makes it ideal for both lattes and desserts like cookies, tiramisu, and ice cream🍦

• Chinese Matcha: Can be more bitter, roasted, or astringent in taste, with a less vibrant, sometimes yellow green color. This may affect how it blends into drinks and baked goods 

Nutrition & Quality 🍵

• Japanese Matcha: Thoughtfully shade grown and stone ground, Japanese matcha contains higher concentrations of antioxidants, L-theanine, and EGCG compared to Chinese matcha. Its careful cultivation, nutrient rich soil, and steaming process help preserve both its vibrant color and rich flavor, as well as its nutritional benefits 👀

• Chinese Matcha: Chinese matcha lacks standardization in grading, and lacking shading, sometimes pan fired, and less carefully graded, it generally contains fewer beneficial compounds and may include stems or veins instead 🍃

As we head into the fall season, when warm matcha lattes and seasonal desserts become customer favorites, choosing the right Japanese matcha will make your menu stand out with its vibrant color and consistent smooth umami taste. Let us help you source the right matcha for your shop!