Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Black Tea (Assam Fully Oxidized) vs. Matcha (Ceremonial Grade Green Tea)
Comparing 2 standards across 11 specifications. 11 key differences identified.
Comparing:
Black Tea (Assam Fully Oxidized)
Matcha (Ceremonial Grade Green Tea)
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
Ceremonial matcha is stone-ground powdered shade-grown green tea leaves (Camellia sinensis). Per 100g powder, it provides roughly 300 kcal, 30.6g protein, 3,200mg caffeine, 5,000–6,500mg epigallocatechin gallate (EGCG), and 2,000mg L-theanine, whisked into 70–80°C water.
Specification Comparison Table
11 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Fully Oxidized Leaf Infusion (100% Oxidation) | Whole Leaf Suspension (Shade-grown Tencha) |
|
Brewing Water Temperature
|
95 – 100°C (203 – 212°F / Full Boil) | 70 – 80°C (158 – 176°F) (Prevents catechin bitterness) |
|
Steeping Duration
|
3 – 5 Minutes | 0 min (Whisked mechanical suspension with bamboo chasen) |
|
Caffeine Content (per 100ml)
|
~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg | ~90 – 100 mg (2g bowl = ~64–70mg caffeine) mg |
|
Standard Brew Ratio (Leaf : Water)
|
2.5g leaf in 200ml water (1 : 80) | — |
|
Oxidation Level
|
100% (Complete enzymatic polyphenol oxidation) | — |
|
Theaflavin & Thearubigin Content
|
~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg | — |
|
Standard Brew Ratio (Powder : Water)
|
— | 2.0g powder in 70ml water (Usucha standard) |
|
Grind Size Range
|
— | 5 – 10 µm (Granite stone-ground micro-powder) |
|
EGCG Catechin Concentration
|
— | ~100 – 130 mg per 2g serving (Among the most concentrated dietary sources of EGCG) mg |
|
L-Theanine Amino Acid
|
— | ~40 – 50 mg per 2g serving (Induces alpha brainwaves) mg |
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