Matcha, which translates to powdered tea in Japanese, is often confused with green tea since they both are green, caffeinated drinks from the Camellia Sinensis plant.

Matcha is grown in the shade toward the last few weeks of harvest to slow down growth and increase chlorophyll levels, which give it a more vibrant green color than green tea. 

Matcha has a much shorter production process, in which its stems and veins are removed from the leaves and ground into a concentrated tea powder.

Green tea is grown in the sun and goes through a more extended processing method in which its leaves are picked, steamed, dried before oxidation occurs, and put into tea bags.

Both matcha and green tea can be prepared hot or cold, and since its lack of tea leaves means it doesn’t have to steep, matcha is as good as an “instant” drink.

Matcha has a sweeter flavor than green tea’s earthy taste and can be more versatile for other purposes, such as dusting on chocolate balls or as cocktail infusions.