Matcha and green tea are both derived from the Camellia sinensis plant, but there are some differences in the way they are grown, processed, and consumed.

1. Growing and Harvesting: Matcha is grown in the shade for several weeks before harvesting, which increases the chlorophyll content in the leaves and gives them a darker green color. Green tea, on the other hand, is grown in full sun.     

2. Processing: After harvesting, the leaves for matcha are steamed and dried before being ground into a fine powder. Green tea leaves are typically pan-fired or steamed, rolled, and then dried.

3. Consumption: Matcha is traditionally prepared by whisking the powder with hot water until it becomes frothy, and then drinking the whole beverage, including the ground tea leaves. Green tea is usually brewed with loose leaves or tea bags, and the leaves are discarded after brewing.

4. Flavor and Texture: Matcha has a smooth, creamy texture and a strong, slightly bitter flavor. Green tea has a lighter, more astringent flavor and a thinner texture.

5. Nutritional Value: Matcha contains more nutrients than green tea because the whole tea leaves are consumed when drinking matcha, while in green tea, only the brewed water is consumed. Matcha is also higher in caffeine than green tea.

In summary, matcha and green tea are both healthy beverages with their own unique characteristics. Matcha is known for its strong flavor and high nutrient content, while green tea is known for its lighter flavor and astringency.