In today's market, "matcha" and "powdered tea" are both popular, yet they look very similar. Despite their visual resemblance, the raw materials and production methods differ significantly. This distinction is often overlooked by some companies that mistakenly label powdered tea as matcha. To help consumers better understand the difference between these two products, the author has compiled data from Japan on matcha tea and shared insights from tea industry research and manufacturing techniques.
Matcha is a fine powder made from specially cultivated green tea leaves, milled using traditional stone mills. Its particle size typically ranges from 1 to 20 micrometers, with most particles under 3 micrometers. Matcha is produced exclusively in Japan, primarily for use in traditional tea ceremonies and matcha-based beverages. Due to its unique processing and high demand in specific cultural contexts, matcha is much more expensive than regular green teas like Jiancha or Yulu. In Japan, matcha is usually sold by the gram rather than by the hundred grams, reflecting its premium status.
The production of matcha requires strict quality control. Only the first spring harvest is used, and the tea plants are shaded for several weeks before harvesting to increase chlorophyll content and reduce bitterness. The shading process involves covering the tea bushes with screens, gradually increasing the shade over time until it reaches up to 95-98%. This careful cultivation results in a smoother, sweeter flavor profile.
In contrast, the production of matcha is relatively simple compared to other green teas. It involves steaming the leaves, cooling them, and then drying them in a specialized room with controlled temperatures. After drying, the leaves are ground into a fine powder using stone mills. This ultra-fine grinding ensures that matcha can be easily dissolved in hot water without settling at the bottom.
On the other hand, powdered tea is produced using mechanical grinders rather than stone mills. Its particle size varies depending on the intended use, typically ranging from 80 to 200 mesh. While some companies claim to produce finely ground powdered tea, it still remains much coarser than matcha—often 25 to 60 times larger. As a result, powdered tea tends to settle in liquid and is not suitable for direct consumption like matcha. Instead, it is commonly used as an ingredient in food products such as tea biscuits, cakes, and ice cream.
In Japan, powdered tea has been successfully integrated into various food industries. Domestic manufacturers have also developed advanced grinding technologies, such as cyclone separation, to produce consistent and high-quality tea powders. These powders are now widely used in pastries, noodles, dumplings, and other baked goods, expanding the versatility of green tea beyond traditional brewing.
Understanding the differences between matcha and powdered tea is essential for both consumers and producers. While both are forms of green tea in powder form, their origins, processing methods, and applications are distinct. By recognizing these differences, we can appreciate the craftsmanship behind matcha and the practicality of powdered tea in modern culinary uses.
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