Matcha and sencha are both popular green teas derived from the same plant, Camellia sinensis, but they differ significantly in their cultivation, preparation, flavor, and nutritional profiles.
Matcha is grown in the shade for several weeks before harvest, which increases its chlorophyll content and enhances the production of the amino acid L-theanine.
This shading process contributes to its vibrant green color and unique umami flavor. After harvesting, the leaves are steamed, dried, and then stone-ground into a fine powder, allowing the entire leaf to be consumed when prepared.
In contrast, sencha is typically grown in full sunlight, which results in a different chemical composition. The leaves are steamed immediately after harvesting to prevent oxidation, then rolled and dried.
Sencha can be consumed as loose leaf tea or in powdered form, but unlike matcha, it is steeped in water, and the leaves are discarded after brewing.
Flavor-wise, matcha has a rich, creamy, and savory taste, characterized by its umami notes, while sencha offers a more refreshing, grassy flavor with a slight astringency.
Nutritionally, matcha contains higher levels of caffeine and L-theanine, providing a more sustained energy boost and mental clarity compared to sencha, which typically contains lower caffeine levels (about 50-60 mg per serving) due to its exposure to sunlight during growth.