Matcha Quality Spectrum The three elements that distinguish Matcha from regular green tea in a powder form are: 1. Flavor: Matcha is sweet and smooth with just a hint of astringency. The sweetness comes from the naturally occurring L-theanine amino acids and plant fibers. Green tea powder, on the other hand, tends to lack active amino acids, resulting in a comparatively flat and abrasive taste. 2. Color: Matcha is resiliently emerald green while green tea powder is often yellow-brown. This is because quality Matcha is ground into a fine powder using slow-turning granite grinding wheels. Friction is minimized and tea leaves are not “burned” in the process, allowing the leaves to retain chlorophyll. In contrast, regular green tea powder is often pulverized using air pressure. The friction caused by this process “over-cooks” the leaves, rendering them yellow-brown. 3. Nutritional Profile: 3. Nutritional Profile: With its high concentration of L-theanine amino acids, Matcha provides most consumers with a delicate energy “boost” lasting from 3 to 6 hours. However, with green tea powder, amino acids are comparatively fewer and do not have the same functional properties.