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Matcha and English Breakfast Tea Come From the Same Plant (Here’s Why They Taste Nothing Alike)

Matcha and English Breakfast tea both come from the same plant: Camellia sinensis. The reason they taste completely different is not the plant itself, but how the leaves are processed after harvesting. Processing methods, like steaming vs oxidation, are what fundamentally shape flavor, aroma, and color.
Behind The Leaves #7

Same Plant, Completely Different Outcomes

All true teas. Green tea, black tea, oolong, and matcha, come from the same plant.
So why do they taste so different?

Because the plant is only the starting point. What happens after harvesting determines everything.

The Critical Step: Oxidation vs Non-Oxidation

The biggest dividing line is oxidation:

  • Green tea (including matcha) → not oxidized

  • Black tea (like English Breakfast) → fully oxidized

Oxidation is a chemical reaction where the tea leaves are exposed to oxygen, transforming their compounds.


This single step dramatically changes:


  • Flavor (fresh vs rich)

  • Aroma (grassy vs malty)

  • Color (green vs dark brown/red)

How Japanese Tea Locks in Freshness

Japanese green teas, including matcha, use steaming right after harvest.
This:
  • Stops oxidation immediately

  • Preserves green color

  • Retains fresh, vegetal characteristics


That’s why matcha tastes:

  • Bright

  • Umami-rich

  • Slightly sweet and grassy

How Black Tea Becomes Bold and Rich

Black tea, on the other hand, is intentionally oxidized.

During oxidation:

  • Catechins transform into other compounds (like theaflavins and thearubigins)

  • Flavor becomes deeper, smoother, and less sharp

  • The tea develops its characteristic dark color


This is what gives English Breakfast its:

  • Boldness

  • Maltiness

  • Smooth, rounded finish

Key takeaways

  • Matcha and English Breakfast tea come from the same plant

  • The biggest difference is oxidation vs non-oxidation

  • Japanese teas use steaming to preserve freshness

  • Black teas use oxidation to develop depth and richness

  • Flavor differences are driven more by processing than by the plant itself

Q&A

Are matcha and English Breakfast made from the same plant?

Yes. Both come from the tea plant Camellia sinensis, but are processed differently.

Why does matcha taste so different from black tea?

Because matcha is not oxidized and is steamed to preserve freshness, while black tea is fully oxidized to develop deeper flavors.

What is oxidation in tea?

Oxidation is a chemical reaction where tea leaves interact with oxygen, transforming flavor, aroma, and color.

Yuki

Yuki is the Founder of Tealife. He bleeds Japanese Tea and loves being a part of the Japanese Tea journey of others. Writes, does events, conducts tasting sessions, drinks, drinks and drinks tea!

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