Matcha and Sencha are both Japanese green teas derived from the same plant, Camellia sinensis. The main difference is how the leaves are grown, processed, and prepared. Matcha is made from shaded leaves milled into a fine powder, while sencha is made from whole leaves that are generally grown in full sunlight.
DIFFERENCE IN PROCESS
Tea leaves grown for matcha (tencha) are shaded for several weeks before harvest, allowing the leaves to produce more chlorophyll and develop a deeper green color and a more pronounced umami flavor. Sencha, by contrast, is usually grown in direct sunlight. After harvest, the matcha leaves are steamed, dried, and stone-milled into a fine powder. Sencha leaves are steamed, rolled, and dried into thin leaves ready for steeping.
PREPARATION & TASTE
Matcha and green tea also differ in ritual and taste. Matcha is whisked directly into water, giving it a smooth, full texture and a rich, concentrated flavor. Sencha is steeped and strained, producing a lighter, clearer cup with a more delicate flavor and a clean finish.
