If you’re exploring matcha green tea for the first time, you’ll often encounter two main types. One is organic matcha, which has been gaining popularity as more people actively seek it out. The other is non-organic matcha, often viewed as the “conventional” version that many are already familiar with.
Naturally, this leads to two important questions, “What sets these two apart and Which option is best for you?” While both provide the rich taste and benefits of matcha, their differences lie in cultivation and flavor profile.
For those interested in experiencing a high-quality entry point to matcha, our Essentials Kit: Matsu no Midori offers a well-balanced option that can help you appreciate the nuances between organic and non-organic varieties.
What is Matcha?
Matcha is a type of green tea made from specially grown leaves. Unlike regular green tea, the plants are kept in the shade for about three weeks before harvest.
This process boosts chlorophyll and amino acids which gives matcha its bright green color and unique flavor. After harvesting, the leaves are steamed, dried and ground into a fine powder.
Organic Matcha
Organic matcha is grown without synthetic fertilizers, pesticides or herbicides. Farmers follow organic methods that focus on protecting the environment and producing a healthier product.
Health Benefits & Purity
- No chemical residues: You get a cleaner product when you choose organic matcha since it’s free from synthetic chemicals. This matters since matcha is consumed as a whole powdered leaf, not just an infusion.
- Nutrient-rich: Organic practices often lead to higher levels of antioxidants, vitamins and minerals which makes organic matcha a more nourishing option.
Quality and Taste of Organic Matcha
- Organic matcha tends to have a smoother and sweeter flavor with more depth. Without chemical interference, its natural umami and sweetness stand out.
Environmental Sustainability
- Soil health: Organic farming keeps soil fertile through composting and crop rotation, which strengthens ecosystems over time.
- Biodiversity: By avoiding synthetic chemicals, organic farms encourage healthy insect life and reduce the risk of polluting nearby water sources
Conventional or Non-Organic Matcha
Conventional matcha is grown using common farming methods that rely on synthetic fertilizers, pesticides and herbicides. While these practices help increase yield and lower costs, they also have some downsides:
- Chemical residues: Conventional matcha can contain small amounts of pesticides or fertilizers. These are usually within legal safety limits but regular consumption may still raise health concerns.
- Environmental impact: Synthetic chemicals can damage soil, pollute water and harm surrounding ecosystems.
- Taste and quality: Chemical use can affect flavor, sometimes making matcha taste more bitter and less natural.
Which One Should You Choose?
The choice between organic and conventional matcha depends on what matters most to you. If you drink matcha daily for its health benefits or prefer eco-friendly farming, organic matcha is a solid choice. It provides peace of mind, quality and supports sustainable agriculture.
If you’re just starting out, mainly plan to use matcha in recipes or want something more affordable, conventional matcha can still be a good fit, especially when it comes from reliable producers who uphold safe farming practices. For example, options like Matsu no Midori (40g) give newcomers a way to explore authentic flavor while staying accessible.
In the end, neither type is universally “better.” What matters is choosing the matcha that fits your lifestyle, taste and wellness goals, while buying from trusted sources that prioritize authenticity and quality.
