How Is Matcha Made? From Leaf to Powder

Matcha Tea: From Leaf to Green Gold Powder

Matcha is much more than just a drink. It's a true art form, a luxury product, and a Japanese tradition passed down through centuries.

Behind every cup of matcha lies a meticulous and artisanal process, the result of ancestral know-how. Discover this fascinating process and learn why matcha is considered one of the most prestigious teas in the world.

1. The Art of Shading: The Magic Begins Here

The matcha journey begins in tea plantations, where tea plants are delicately covered with tarps approximately 3 to 4 weeks before harvesting. This process, called shading or tanna, is essential.

By limiting sun exposure, the plant produces more chlorophyll, giving the leaves their intense emerald green color.

This process also increases the concentration of L-theanine, an amino acid that reduces bitterness and enhances the umami of matcha. It is this step that distinguishes matcha from other green teas.

2. Harvesting: Selecting the Best Leaves

When the time comes, tea leaves are harvested manually, a crucial step to preserve their quality. Only the youngest and most tender leaves, located at the top of the tea plants, are chosen.

This guarantees premium quality matcha, as each leaf is carefully picked to offer an exceptional tasting experience.

3. Steaming: Locking in Freshness

Immediately after harvesting, the tea leaves are steamed for 15 to 20 seconds. This process, called 'mushiro,' stops oxidation and sets the vibrant green color of the leaves.

Unlike classic green teas, which are often roasted, matcha thus retains all its beneficial properties. 

The result? An explosion of freshness and nutrients in every cup.

4. Drying: Preparing the Leaves for Transformation

The leaves are then carefully dried.

At this stage, they become tencha, the raw material for matcha.

The veins and stems are removed, retaining only the tenderest part of the leaf.
This sorting is essential to ensure a fine texture and balanced flavor.

5. Tencha Selection: The Very Essence of Matcha

Tencha refers to dried tea leaves ready to be processed into matcha. At this stage, the veins and stems of the leaves are removed, keeping only the tenderest and most nutrient-rich part.

This rigorous sorting ensures that only the best tea will be ground into powder.

6. Grinding: The Green Gold Powder

Finally, the tencha leaves are ground into a fine powder, a process traditionally carried out using granite stone mills.

This slow process, which takes about an hour to produce 30 grams of matcha, is essential for obtaining a fine texture and subtle aromas.

Why the production method changes everything

The manufacturing process directly influences:

• color

• texture

• aromatic intensity

• balance between sweetness and bitterness

• nutritional richness

Quality matcha features:

• a vibrant green color

• a very fine texture

• a round, umami taste

• little to no bitterness

Understanding these steps helps avoid dull, overly bitter powders or those made from inferior quality leaves.

A Living Tradition

While techniques have evolved, the fundamentals have remained unchanged for centuries.

Matcha remains one of the rare teas whose production combines:

• meticulous agriculture

• manual selection

• artisanal processing

This high standard explains why matcha is considered one of the most prestigious teas in the world.