Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
SearchLoginSearchLoginCopyright © 2025 Foodies Only
5 min
11/02/2026
Blue matcha and traditional matcha are fundamentally different: blue matcha is made from butterfly pea flowers and is naturally caffeine-free, while traditional matcha is powdered green tea leaves from Camellia sinensis with caffeine and unique amino acids.
Blue matcha and traditional matcha share similar appearances; however, they come from different plants and provide unique experiences. Butterfly pea powder has become extremely popular on social media and in cafes as a way to create "blue matcha", but fans wanted to clarify how it compares to traditional matcha, an antioxidant-rich beverage with significant cultural significance. This article will provide detailed information about their plantation, health benefits, strengths/weaknesses and how you can determine which is best suited to your personal preferences and health goals.
Although blue matcha is a vibrant blue powder made from dried butterfly pea flower (Clitoria ternatea), it is not true matcha in the conventional way. Blue matcha has become very popular due to the beautiful, vibrant blue colour and its mild floral flavour.
Green matcha is made from shade-grown green tea leaves from the Camellia sinensis plant. The tea leaves are steamed, dried, and finely ground to create the beautiful, bright green powder used in various Japanese tea ceremonies that date back hundreds of years.
Because blue matcha and green matcha are made from two very different sources (butterfly pea flowers vs shade-grown green tea), blue matcha and green matcha have completely different nutritional profiles and colours, while being prepared using different traditional methods.
Both types of powder have antioxidants; however, the main difference between traditional and blue matcha is in their respective sources of these antioxidants. Traditional matcha contains catechins (EGCG), which support metabolism and brain health, while blue matcha has anthocyanins, which are natural pigments from the flower of the blue matcha tree, and are believed to have anti-inflammatory properties and may also help with brain health.
Another big difference between traditional and blue matcha is their caffeine content. Traditional matcha contains good amounts of caffeine that can help increase alertness, whereas blue matcha naturally contains no caffeine; therefore, it is a much more gentle and calming beverage. There is also a distinct difference in the flavour of both types of matcha; whereas traditional matcha has a very 'green' and umami flavour, blue matcha is milder in flavour, with a floral and/or slightly earthy taste.
Determining if blue matcha is "better" than regular matcha requires looking at the criteria used. While from a botanical perspective they cannot be farther apart, standard green tea has been around forever and specifically grown to have compounds of chlorophyll, catechins and L-theanine to produce a long-lasting source of energy and concentration; In comparison, blue matcha's popularity is largely attributing to its vivid colouring and the presence of anthocyanins (antioxidants found in berries) giving it both potential anti-inflammatory benefits as well as making it visually pleasing. Further, since blue matcha does not contain caffeine, it's suitable for people who are sensitive to stimulants or who wish to enjoy a calming drink any time during the day.
In summary, there is no definitive 'better' drinking experience from the two choices; traditional matcha may be selected due to its focus and established health benefits, whereas blue matchas are chosen mainly because they contain no caffeine and have an appealing visual aspect to them. You can make your selection based on your personal preferences regarding the different backgrounds of the drinks, what they offer, and any other qualities that you may be specifically looking for.
