For the regular consumer, the label ‘organic’ automatically implies a better taste, an improved nutritional content, and – unavoidably – a higher price. However, things are a little bit different when it comes to Organic Matcha Green Tea. Our aim is to highlight some key aspects that distinguish Organic Matcha from conventional Matcha.
While both organic and conventional Matchas are grown similarly (i.e. shade-grown) and meet similar harvesting requirements, there is a simple – yet crucial – aspect that sets them apart: fertilizers.
The tea leaves – also known as Tencha – spend a considerable part of their lives in the shade. This process ensures that their valuable amino acid content remains intact, providing incredible health benefits. If the tea leaves get exposed to sunlight, the coveted amino acid content is altered. And there’s more to it: the taste is also compromised, changing from sweet to unpleasantly bitter.
And now we have reached the most delicate part: plants grow with the energy they get from sunlight. Since Tencha is shade-grown, the plants need the added energy the fertilizers provide. The problem is that the existing strictly-regulated organic fertilizers are unable to deliver all the necessary energy and nutrients for the plant to develop complex amino acids. As a result, organic Matcha Green Tea has a weaker and bitter taste than conventionally grown Matcha.
Let it be clear: this does not mean that the fertilizers used for growing superior conventional Matcha Green Tea are low-quality ones. On the contrary: they are premium natural fertilizers. However, they are not certified as organic.
At this point, many of you might be wondering: ‘So which one to choose: organic or conventional?’ We’re afraid the answer to this question is rather subjective, depending on each person’s taste buds: the robust, sweet flavor of conventional Matcha vs. the subtler, bitter flavor of organic Matcha.