Green tea: benefits, types, and how it differs from matcha

Green tea is one of the most consumed beverages in the world, and one of the most studied for its health benefits. But behind this name lie very different teas, from sencha to gyokuro and matcha. This guide provides an overview of the types, benefits, preparation, and what truly distinguishes classic green tea from matcha. What is green tea? Green tea comes from the same shrub as all other teas, the tea plant. Its particularity lies in how the leaves are processed after harvesting. Unlike black tea, green tea is not oxidized. The leaves are quickly heated, by steaming in Japan or pan-frying in China, to stop oxidation. This process preserves the green color, natural compounds, and vegetal taste. This absence of oxidation explains why green tea retains so many antioxidants. It also gives it that fresh, herbaceous profile that many appreciate. Japanese or Chinese green tea A major dividing line separates green teas according to their country of origin and their fixation method. In Japan, the leaves are fixed by steaming, which results in vegetal, marine-tasting teas with an intense green color. In China, they are pan-fried, producing teas that are more roasted, dry, and slightly smoky. This difference in processing explains why a Japanese sencha and a Chinese gunpowder green tea with rolled leaves have such distinct tastes, even though they come from the same plant. The main types of green tea Green tea is not a single beverage. It's a large family, with varied profiles depending on its origin and production method. Sencha This is the most consumed green tea in Japan. Fresh, vegetal, slightly astringent, it is drunk daily and is an excellent introduction to Japanese teas. Gyokuro More rare and refined, gyokuro is shade-grown, like matcha. This shading develops its sweetness and umami. It is an exceptional tea, to be savored slowly. Gunpowder Originating from China, its leaves are rolled into small, tight pellets. Its taste is bolder and smokier. It is often used as the base for mint tea. Matcha Unique in this family, matcha is not infused but ground into a powder and drunk whole. It is the most concentrated form of green tea. We will come back to this below. Other Japanese teas complete this panorama, such as roasted hojicha with its roasted taste or genmaicha blended with roasted rice, perfect for varying your pleasures. The benefits of green tea If green tea is so popular, it's also for its natural benefits. Here are the main ones, supported by a long tradition of use. Rich in antioxidants, especially catechins, which help fight oxidative stress. Gentle energy thanks to caffeine, lighter than that in coffee. A calming effect linked to L-theanine, which promotes calm concentration. A calorie-free beverage, ideal for hydrating with pleasure. These benefits, however, depend on the quality of the tea and the quantity consumed. A fresh, well-preserved, and well-prepared tea delivers its full potential. Green tea and matcha: what's the real difference? This is the most frequently asked question. Matcha is indeed a green tea, but it stands out on several essential points. Criterion Classic Green Tea Matcha Form Leaves Fine powder Consumption Filtered infusion Whole leaf Concentration Moderate Very high Cultivation Mostly in the sun Shade-grown before harvest The main difference lies in the consumption method. With infused green tea, you only drink the flavored water and then discard the leaves. With matcha, you ingest the entire leaf, and therefore all its compounds. For an equivalent dose, matcha thus concentrates more antioxidants per cup. Shading before harvest also plays a key role in the aromatic profile. Deprived of direct light, the plant produces more amino acids, including L-theanine, hence the characteristic sweetness of matcha and gyokuro compared to a full-sun sencha. How to properly prepare your green tea Green tea is prone to many errors that spoil its taste. The main one is water that is too hot. Heat the water between 70 and 80 degrees Celsius, never boiling. Steep for only one to two minutes. Do not exceed the recommended time to avoid bitterness. For matcha, the preparation changes. It is not filtered. You whisk the powder with a little warm water until a fine foam is obtained, then complete with water or milk. Frequently asked questions about green tea Is matcha a green tea? Yes. Matcha is a Japanese green tea, but in powder form. It is drunk whole instead of infused, which makes it more concentrated. Which green tea is best for health? Matcha comes out on top because you consume the entire leaf. Quality gyokuro and sencha remain excellent choices for a classic infusion. Does green tea contain a lot of caffeine? Green tea contains a moderate dose of caffeine, lower than coffee. Matcha, being more concentrated, provides a little more, but with an effect softened by L-theanine. How many cups of green tea per day? Two to three cups per day are suitable for most people. Avoid drinking it too late to avoid disrupting sleep. Does green tea help with concentration? Yes, thanks to the L-theanine associated with caffeine. This combination promotes a state of calm alertness, particularly noticeable with matcha. In summary Green tea is a large family with multiple facets, from fresh sencha to refined gyokuro. Matcha is part of it, but in a separate category, more concentrated and more ritualistic. If you are looking for the most complete and intense form of green tea, matcha remains unrivaled: you drink the entire leaf, and therefore everything it has to offer. Want to discover the most concentrated form of green tea? Explore the TSUKI premium matcha collection and find yours.

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