When people hear the word ‘organic’, they automatically assume it is superior to its conventional or non-organic counterpart. While this is true in many circumstances, it isn’t always the case with matcha. Organic matcha certainly does have some advantages over conventional matcha, but conventional matcha also has its benefits that may make it worth buying over organic matcha.
What is Organic Matcha?
Organic matcha is farmed in certain areas of Japan, such as Kagoshima and Aichi. The fertilizers used for the tea plant are organic and natural, such as composted flowers and leaves. It is made by grinding up the entire tea leaf. Organic matcha makes up less than 1% of all matcha in the market, meaning it is more difficult to come by.
Its scarcity is due to how difficult it can be to grow organic matcha. For example, organic fields must be kept completely separate from non-organic ones to avoid contamination, and pesticides cannot be used while growing the tea plant. The lack of pesticides makes it more susceptible to attacks and poses a greater financial risk to farmers.
Availability of Organic versus Conventional Matcha
Not only are organic matcha fields and farmers much less in number, but the availability of this kind of matcha is also low as it can only be harvested once a year. On the other hand, conventional matcha can be harvested up to four times a year, making it more readily available.
Another reason organic matcha is harder to come by is the strict international standards that it must pass to be considered organic, such as no contamination or use of pesticides. These strict rules also make organic matcha much more expensive than conventional matcha. Conventional matcha is easily available in supermarkets in most countries, and the price tends to be lower.
Is Organic Matcha Healthier?
You may be surprised to find that organic and conventional matcha tea are equally nutritious. There are no distinguishable nutrient differences between the two, throwing out the idea that organic always means healthier. In fact, some conventional matcha varieties that are cultivated using the latest technology and high-quality fertilizers actually develop higher concentrations of antioxidants.
Limited varieties of the best ceremonial grade matcha may have more health benefits as the purity level is so high, but the price is usually too steep to justify the marginal difference in benefits.
Do Organic and Conventional Matcha Taste the Same?
While organic and conventional matcha is cultivated from the same plant and the growing process is the same, the taste can still vary between the two. The trees used to produce matcha are kept under the shade to protect the leaves and increase chlorophyll production, which means that they don’t have contact with direct sunlight.
Plants usually depend on the sun for nutrients, but matcha plants get all of their nutrition from the soil and fertilizer instead. Organic matcha standards regulate the use of fertilizers quite stringently, and farmers can only use certain types and amounts of it. By the time the harvest season comes around, organic matcha plants have received less fertilizer than conventional matcha, meaning that its flavor and color may be lighter and less pronounced than conventional matcha.
Most non-organic matcha in Japan is grown in the region of Uji, which is known to have conditions favorable for delicious matcha! Matcha from this region has a slight umami taste with floral and grassy creaminess. Organic matcha grown in Aichi has a milder, yet still very pleasant, flavor.
Is Non-Organic Matcha Safe to Consume?
Organic products are often considered safer due to fewer chemicals- such as artificial fertilizers and pesticides- used in the process. It is true that organic matcha is also free of agricultural chemicals and uses natural fertilizers, making it extremely safe to consume on a daily basis. However, this doesn’t make conventional or non-organic matcha unsafe. Japan, where most matcha is cultivated, harvested, and packaged, regulates its agricultural industry tightly. Any pesticides or fertilizers deemed unsafe are not allowed, and regulations also exist as to the amount of chemicals used. So even though conventional matcha uses more chemicals than organic matcha, it’s still totally safe to consume it!
Environmental Impact of Organic and Conventional Matcha Farming
The good news is that matcha farming- both organic and conventional- is pretty environmentally friendly and has a lower carbon footprint than coffee. This means that the amount of greenhouse gas emissions, such as carbon dioxide and methane, that come from cultivating and harvesting matcha trees is low.
Matcha also uses significantly less water. That cup of coffee in your hand likely used over 100 liters of water during farming. On the other hand, matcha plants average about 35 liters of water a cup.
Traditional Japanese farming is known for its sensitivity toward the surrounding environment. Japan has also implemented strict agriculture regulations that disallow harsh pesticides, fertilizers, and other chemicals that could taint the soil and surrounding air and water bodies. In this regard, organic matcha reigns supreme as it uses no pesticides and only natural fertilizers made up of composted materials.
As such, it also encourages recycling. Conventional matcha produced in Japan is subjected to much lower quantities of pesticides due to strict agricultural practices in Japan. Hence, conventional matcha grown in Japan is also fairly environmentally friendly, but this may not be the case for matcha produced in countries that don’t have such strict agricultural laws.
Conclusion
There is no clear-cut answer to whether organic matcha is better than conventional matcha. Both types of matcha have similar nutritional benefits. However, there is a limited supply of organic matcha, making it much more expensive than conventional matcha. In addition, organic matcha has a more bitter taste than conventional matcha as organic farmins methods do not allow the use of artificial fertilizers that provide more nutrients.
If you are looking to get matcha for daily use, such as in lattes and teas, it may be best to get high-quality conventional matcha grown in the Uji region of Japan. These tend to be environmentally friendly, have a stronger taste and more fragrant smell, and do not contain harmful pesticides.