TEMPO.CO, Jakarta - Matcha, the finely ground green tea powder from Japan, has become an increasingly popular beverage across major cities in Indonesia. This growing trend coincides with the rising awareness of healthy living and wellness-focused lifestyles.
Traditionally, matcha has held a special place in Japanese culture. The people of Japan have been consuming this vibrant green tea since the 12th century, according to The Guardian. In Indonesia, matcha began gaining popularity around 2013.
Although its popularity dipped for a while, in recent years it has made a strong comeback and once again captured public interest.
Are Matcha and Green Tea the Same?
Matcha is a high-quality type of green tea often used in traditional Japanese tea ceremonies. It is known for its fragrant aroma and distinctive umami flavor, which sets it apart from other types of tea.
Both green tea and matcha come from the same plant species, Camellia sinensis, and are widely believed to offer numerous health benefits.
A study published by the National Library of Medicine revealed that green tea contains high levels of antioxidants, especially polyphenols. These include powerful compounds like flavonols, flavandiols, and phenolic acids, which can make up as much as 30 percent of its content.
What Makes Matcha Different from Regular Green Tea?
So, what exactly sets matcha apart from regular green tea? Although both are derived from the same plant, there are several key differences, ranging from how they are cultivated and processed to how they are prepared.
Dea Tri Jayanti, Brand Manager at CY Beverages, a local brand known for its matcha-based products, explained that the first major difference lies in the cultivation process.
"Matcha must not be exposed to direct sunlight, so the tea plants are covered with black tarpaulins," she said during the Matcha Mode: On workshop, held by Cantika in collaboration with CY Beverages in Jakarta on Tuesday, June 3, 2025.
This shading process helps preserve the tea’s signature umami flavor and vibrant green color. "That’s why matcha has a brighter green appearance—it has higher chlorophyll content and is also rich in L-theanine, an amino acid," Dea added.
In contrast, regular green tea plants are cultivated under direct sunlight, like most traditional tea crops.
The processing methods also differ significantly. Matcha is made using a careful, mostly manual process. The tea leaves are steamed, air-dried, de-stemmed, and then stone-ground into a fine powder. This method helps preserve the flavor, nutrients, and antioxidant levels of the tea.
Meanwhile, regular green tea undergoes a mechanical roasting or pan-firing process. The exposure to sunlight during growth and heat during processing can lower the tea’s nutrient density and produce a milder flavor compared to matcha.
As matcha continues to grow in popularity, both for its health benefits and unique taste, it is also becoming a favored ingredient in a variety of food and drink innovations—from lattes and smoothies to cakes and desserts—making it a versatile and enduring part of the modern wellness trend in Indonesia.
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