Longjing vs Matcha

Longjing

Longjing is China's best-known green tea, prized for a fresh, nutty character with a gentle sweetness and a clean finish. The leaves are pan-fired in woks, which sets a toasted chestnut aroma that higher grades show alongside a soft, savory depth. The cup is smooth and rounded with almost no bitterness when brewed with cooler water.

Matcha

Matcha is shade-grown tea ground into a fine powder, so you consume the whole leaf. Whisked with water, it produces a creamy, vivid green cup with rich umami, natural sweetness, and a soft vegetal edge. Quality ranges from everyday usucha to thick, intense koicha. Because nothing is strained out, the body is fuller than any steeped green tea.

Longjing

Water temperature

80–85°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Matcha

Water temperature

70–80°C

Leaf to water

2g / 70ml

Steep time

0–0 min

Re-steep

Whisk until frothy

Longjing

Medium caffeine — roughly 20–45 mg per brewed serving

A moderate, steady lift without an intense spike.

Matcha

High caffeine — roughly 50–80 mg per brewed serving

A noticeable lift — best earlier in the day.

Longjing

China · Zhejiang

Longjing is traditionally associated with the West Lake area of Hangzhou in Zhejiang province.

Matcha

Japan · Uji

Uji and Nishio (Aichi) produce most of Japan's ceremonial-grade matcha.