ORGANIC vs NON-ORGANIC
As interest in organic products continues to grow, demand for organic matcha has risen steadily alongside it. More consumers are choosing organic foods to minimize exposure to chemicals and reduce potential health concerns linked to pesticides and synthetic fertilizers. This often raises an important question - is there a noticeable difference between organic and non-organic matcha? The answer is a clear yes.
We advocate choosing organic matcha because it is consumed in its entirety—matcha is made by grinding whole tea leaves into a fine powder. For this reason, avoiding residues from chemical fertilizers or pesticides is especially important.
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COLOR AND TASTE
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The most noticeable distinctions between organic and non-organic matcha lie in appearance and flavor. Organic matcha typically shows a slightly softer green tone and a more subtle sweetness compared to non-organic varieties. This difference largely stems from the type of fertilizer used during cultivation.
Matcha is produced from shade-grown tea leaves (known as tencha), a method that increases chlorophyll and amino acids such as L-theanine, which are responsible for matcha’s green color and natural sweetness. Because shaded plants receive limited sunlight, they rely heavily on nutrients supplied through fertilization. Chemical fertilizers deliver nutrients rapidly and intensively, while organic fertilizers work more slowly, releasing nutrients gradually over time. As a result, organic matcha develops its color and flavor at a steadier pace, leading to a slightly different—but more naturally developed—profile.
HEALTH RISKS OF NON-ORGANIC MATCHA
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Organic fertilizers do not provide the immediate nutrient surge associated with chemical alternatives, which may limit rapid plant growth and slightly influence color and taste. However, this subtle difference is a small trade-off for the purity that organic matcha offers.
Chemical pesticides can negatively impact both the environment and human health. Research has associated prolonged exposure to such chemicals with increased risks of neurological conditions, Parkinson’s disease, certain cancers, asthma, and other health concerns. For this reason, all of our matcha is produced under strict regulations and certified organic in Japan, ensuring a high standard of safety and quality for consumption.
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So what are the other differences between Organic and Non-Organic Matcha? There may be more to producing high quality Organically certified Matcha than you think. Head over to Why Shizukesa to understand our organic practices.