# Matcha vs Sencha: What's the Difference? > Same plant, different paths — how shade, sun, and processing set matcha and sencha apart, and why ground sencha is not matcha. Source: https://www.cafegyoen.com/blog/matcha-vs-sencha Author: Cafe Gyoen Published: 2026-03-12T00:00:00.000Z Updated: 2026-07-19T00:00:00.000Z Category: Tea Stories Tags: Matcha, Sencha, Camellia sinensis, Green tea Publisher: Cafe Gyoen (https://www.cafegyoen.com) ## Article Many types of teas begin from the same tea plant, the camellia sinensis. It's not only matcha, sencha, or hojicha, every true tea shares the same parent plant. Think oolong tea, white tea, pu-erh, black tea; each has its own distinction of being processed, oxidised, or fermented. Additionally, there are over 26,000 registered and published cultivars across the camellia sinensis species, which contributes to why teas taste so different across the board. When you're comparing matcha to sencha, they do share many similarities. However, these two types are processed in an entirely different manner, serving a different purpose. ## Growing method Matcha is shade-grown, and sencha requires the full power of the sun. When photosynthesis occurs, amino acids are converted into catechins (tannins), making sencha refreshingly astringent with classic green tea notes. On the flip side, what producers are looking to preserve in matcha are its amino acids, which is what makes up the umami in matcha. ## Processing Both matcha and sencha harvest young tender leaves for consumption. When it comes to high quality matcha, the leaves are often de-veined for a smoother texture and foam. Instead of being ground into a powder, sencha is instead rolled before drying to break down tough cell walls that release flavour when steeping. ## Flavour Since you consume the entire leaf when you drink matcha, the flavours, body, and nutrients are in a high concentration. L-theanine is also highly sought after in matcha, a key component for mental clarity and focus, which translates to the savoury and umami, brothy flavour. When you compare this to sencha, the brewed leaves offer a light and clear cup, full of aroma that refreshes one's body and mind. Comparing both is like comparing apples to oranges. Whether you're looking for a morning boost with matcha, or a light sencha to share at the table after a meal, both of these have their own purpose and merits. Once you know what to expect from each, choosing between them stops being a guess. There are many unethical producers in the world who try to pass off ground up sencha as matcha. Hopefully, with more regulations being put in place by the Japanese ministers, we'll be able to trust matcha more freely. At Cafe Gyoen we serve single-origin matcha you can drink straight or as a latte — come compare regions on the flight before you buy a tin.