Chinese Matcha vs Japanese Matcha: Origins & History

Ask any matcha aficionado - Japanese and Chinese matcha aren’t the same thing.

Broadly speaking - these powders have many key differences (e.g. different growing conditions, harvesting processes etc.) and are viewed very differently in the health food world - with one actually potentially quite problematic.

CONTENTS:

1. What Is Matcha Tea?
2. Japanese Vs. Chinese Matcha: The Differences
3. Japanese And Chinese Matcha: Texture Differences
4. Japanese And Chinese Matcha: Flavor Profile
5. Other Key Differences Between Chinese And Japanese Matcha
6. Concerns Surrounding Chinese Matcha
7. Tips For Buying The Best Matcha
8. Final Thoughts

What Is Matcha Tea?

If you’re completely unfamiliar with matcha tea, this revered and widely-loved beverage is in its simplest terms: stone-ground powdered green tea made from very young shade-grown tea leaves.

Matcha usually has a bitter, earthy, and somewhat vegetal taste that is much stronger than regular green tea.

Matcha and green tea may come from the same plant, Camellia sinensis, but they’re not the same thing.

Apart from having a much stronger flavour profile - matcha also contains a far greater concentration of antioxidants & concentrated caffeine levels (which some people love, and others not so much!)

Japanese Vs. Chinese Matcha: The Differences

Although matcha is predominantly grown in Japan, Chinese matcha is definitely a thing, too.

So before we dive into the differences, let’s have a quick look at the history of matcha. Keep in mind - everything we say here is a ‘broad stroke’ - meaning that there are some generalisations being made, however, it isn’t always the case.

A Brief History Of Matcha: Origins

Japan is now the main producer of green teas like matcha. However, green tea is of Chinese origin, as is the word ‘matcha.’

The Chinese were believed to be the first people to grind and powder matcha tea, but the Japanese developed the matcha-creating method that’s so popular today, including steaming, shading, drying, and grinding the tea.

Matcha is shaded (literally, grown in the shade) to give it its unique chemical composition and taste.

It’s thought that the shading method was discovered accidentally when Japanese farmers tried to prevent their tea from freezing by covering the leaves.

Japanese And Chinese Matcha: Texture Differences

Generally speaking - the Japanese manufacturing method is more advanced than the Chinese method, which gives Japanese matcha powder a finer texture that's easier to froth.

Most Chinese processing is performed by hand, which can give Chinese matcha a more inconsistent texture, with lumps and bumps.

Japanese And Chinese Matcha: Flavor Profile

Because Chinese and Japanese matcha are grown and processed differently, their typical flavour profile also shows some notable differences.

Japanese Matcha - A Typical Flavour Profile

Genuine, high-grade Japanese matcha has a unique flavour. Japanese matcha plants are grown in fertilized soil to provide the plant with plenty of nutrients, and the shade-growing process also significantly affects taste.

Some high-grade Japanese matcha plants are grown in almost complete darkness for a few weeks before they’re harvested, producing a much sweeter flavour with minimal bitterness.

Once the plant is harvested, the leaves are steamed, which helps preserve the nutrients and flavour.

Chinese Matcha - A Typical Flavour Profile

On the other hand, Chinese matcha generally isn’t usually grown in shaded conditions. This gives most Chinese matcha a different taste, which is somewhat earthy and subtle.

Because Chinese matcha isn’t grown in the shade, tannins usually develop, giving Chinese matcha a more bitter profile than Japanese matcha.

Other Key Differences Between Chinese And Japanese Matcha

Because Japanese and Chinese matcha are grown differently, there are also some significant differences in nutrition, quality, and price.

As we’ve mentioned, Japanese matcha is grown in the shade, which gives these varieties of matcha a nutritional advantage. When grown in the shade, Japanese matcha produces more chlorophyll.

The shading process also ensures that the chlorophyll and additional nutrients are absorbed more easily into the leaves.

Although Chinese matcha contains most of the same nutrients as Japanese matcha, they may not be found in as high quantities due to the farming process.

Concerns Surrounding Chinese Matcha

Japan was struck by an earthquake and tsunami in 2011, which destroyed the Fukushima electric plant.

After the disaster, some of Japan's central regions, including Fukushima, Gunma, and Tokyo, reported dangerously high radiation levels. However, areas where Japanese tea is grown, such as Uji, reported no significant radiation levels.

It’s incredible that despite such a horrific disaster, Japan has been able to protect its people and products from the effects of radiation.

In fact, Japan has stringent policies on its radiation levels, allowing no more than 100 Bq per KG, compared to 1200 Bq per kg in the United States.

Unfortunately, China isn’t so strict when it comes to regulating its products. In 2006, China was openly criticized when many teas from Chinese producers were found to have exceeded the limit of 2mcg of toxins per teaspoon - no Japanese teas exceeded this.

Despite hopes that this would have been regulated after testing, in 2013, more Chinese teas were randomly sampled, with several containing pesticides that were banned under the Stockholm treaty, including endosulfan and methomyl.

While Chinese and Japanese matcha contains most of the same nutrients, there are some concerns surrounding the safety of Chinese matcha.

Tips For Buying The Best Matcha

When you’re buying matcha, you’ll want to get your hands on the safest, highest-grade powder possible.

Here are a few tips to ensure you’re always buying the highest-quality product:

Avoid Untested And Non-Certified Matcha

Unfortunately, unsafe and non-certified matcha tea still makes it onto the market, which can be dangerous for your health in a number of ways.

Before you drink your tea, always check the label to examine the ingredients and find out where your matcha was grown.

Do your own research on the brand before buying and make sure they are transparent with their testing practices and results.

Avoid Matcha Mixed With Other Substances

Another important thing to avoid is matcha mixed with other substances.

When you buy matcha, you’ll want to make sure it’s 100% matcha. Some cheaper brands may be mixed with other powders, like rice and fillers, which dilutes the matcha and makes it cheaper to produce.

Maltodextrin is often put in impure matcha, and this compound can have dangerous effects for some people.

So again - when you next go to buy matcha, make sure you are confident in the brand you choose.

Final Thoughts

Although Japan has become the primary matcha production hub, you may be surprised to know that this superfood actually originates from China!

Generally speaking - there are some considerable differences between most matcha manufactured in Japan vs China, however - no matter which one you prefer, always do your research to confirm the brand is transparent with their safety testing and their potency!