Tea leaves are nature’s powerful gift consumed by humanity in a number of ways. Tea leaves are harvested from the plant of Camellia Sinensis flourishing in Asia and high-altitude areas in East Africa, Kenya, and the United States.
Tea leaves are proven to detoxify the body from harmful toxins, boost brain health and improve mood.
These multitude benefits of tea leaves paved the way to the production of several tea types distinct with having their name, color, taste, and texture.
Today, we have about 3000 varieties of tea to choose from. However, what sparks the lengthy discussion is about two of the most popular tea types worldwide – matcha and green tea.
Both are produced from Camellia sinensis, but matcha tea is easily recognized because of its vibrant green color and pulverized texture. Matcha has a grassy tang that can be grassier depending on how concentrated you make it to be. You can drown the grassy aftertaste though through sweeteners and natural fruit syrups.
Matcha is produced by covering the tea leaves and harvesting only the young ones. This process gives matcha its light color compared to green tea. Matcha undergoes less than the green tea’s oxidation process. Green tea is produced by sun-drying or steaming to remove the bitter taste, so matcha’s flavor is intense by its lack of oxidation.
Tea drinkers are discussing if matcha can be as good as taking green tea. The answer is yes, and matcha can be better than green tea. Well, the way both types of tea are produced already makes a difference. For instance, the steaming and sun-drying process of green tea reduce nutrients in tea leaves. The production of matcha powder where the young tea leaves are shaded makes way for more chlorophyll production thus, resulting in more amino acids in matcha tea.
Differences between matcha tea and green tea
Another factor is how the two tea types are prepared. Green tea is steeped into the water while matcha’s fine powder is dissolved into the water. So if you put a spoon of matcha powder in your cup and mix it with water, all the nutrients will go into your gut.
The steeping process of green tea, on the other hand, makes it possible for another reduced nutrients if you will only steep the teabag in a short period.
Both matcha and green tea have a considerable amount of EGCG or epigallocatechin gallate and tannins known to fight inflammations, cancer risks, and high cholesterol. However, matcha’s EGCG and tannin content is 100 times more potent green tea or, let us say, have EGCG content three times more than green tea.
In terms of a mood boost, matcha has more L-theanine and caffeine content to supply your body with the energy you need and relieve your stress. Your body absorbs the more L-theanine, the more serotonin is produced.
Matcha’s potency makes it the better source of L-theanine though you can steep green tea longer to squeeze out the amino acids from the teabag.
In your household, matcha can also be as good as green tea. If you use green tea as a deodorizer to eliminate refrigerator smell, matcha can also do the job. You can put matcha powder in a cloth and also put it in the pockets of your refrigerator.
Green tea is an open secret for beauty products, and matcha can do the same. If you want to tighten your pores and achieve younger-looking skin, you can also make a matcha face mask aside from drinking it. The effects are similar to green tea since both have anti-inflammatory properties to ease acne swelling and unclog your pores.
Matcha is a better option if you are planning to take a rest from green tea. However, it is vital to monitor your daily matcha intake and check possible allergies to tea.
Possible side effects with overconsumption:
Here are a few side effects you may experience if you go overboard with matcha tea:
- Headache, heartburn, irritability, and insomnia due to excess caffeine.
- Liver and kidney disease due to excess EGCG.
- Excess tannins bring acid reflux and diarrhea.
- Lead content of toxic elements when drinking non-organic matcha.
- Risk of miscarriage among pregnant women and folic acid deficiency to the newborn.