How Matcha Made: Exploring the Art of Matcha Production

How Matcha Made: Exploring the Art of Matcha Production

We will uncover the secrets behind matcha, a finely ground powder of shade-grown green tea. Let’s dive deep into its production, from leaf to cup, and discover what makes this vibrant green elixir a cherished treasure in Japanese culture.

Matcha, like black tea and oolong tea, originates from the Camellia Sinensis plant. However, while these teas undergo different initial processing methods, all Japanese teas, including matcha, are steamed in the production of unfermented (unoxidized) tea. What sets matcha apart from other teas is its unique process of production.

Tea plants grow for 5-8 years and are shaded around 3 weeks prior to harvest to enhance matcha quality by reducing sunlight exposure. This process increases the “umami” content while reducing bitterness and intensifying the vibrant green color due to increased chlorophyll.

Matcha is harvested 3-4 times a year, with the initial spring harvest (1st flush) being the most esteemed. Prized for its highest quality leaves, matcha is nurtured in optimal conditions with minimal pests, offering superior flavor and aroma.

The leaves are steamed and dried to create Aracha, sifted, and cut to ready for Tencha. Unlike other Japanese teas, Tencha is not rolled, undergoes a shorter steaming process to enhance aroma and preserve its delicate structure.

Carefully stored and aged for a while, tencha mature to develop their full flavor potential. Slow, steady grinding maintains color and aroma. Moderate friction heat from the stone mill enhances matcha's flavor. The capacity per a stone mill only 40g/hour.

From the careful cultivation of tea plants to the meticulous processing and grinding of leaves, matcha embodies the essence of Japanese tea culture. Now that we know why matcha is prized, let's sip it with gratitude.

Back to blog