How is Matcha made?

Understanding Matcha Production: From Leaf to Powder

The production of matcha, the beloved green tea powder, is a process as complex as it is fascinating. This journey from leaf to powder is a combination of traditional methods and precision techniques, crucial for determining the flavor, quality, and color of matcha. In this introduction, we take you through the key steps of this process, starting with the selection of the finest tea leaves.

Each step in the production of matcha is meticulously designed to enhance the unique properties of the tea. It all begins with the selection of tencha leaves, the basis for matcha. These are grown under specific conditions, often using shading techniques to encourage the growth of chlorophyll and amino acids, resulting in matcha's rich umami flavor.

After harvesting, the leaves are steamed to prevent fermentation, then dried and carefully stripped of stems and veins. What remains are the pure leaf particles, which are then ground into the fine, green powder known as matcha. This grinding is often done using traditional stone mills, a method that contributes to the fineness and quality of the final product.

This page provides a detailed overview of each phase in the matcha production process, from the cultivation of the leaves to the final processing into powder. We highlight the techniques, the science, and the care necessary to produce this unique and healthy tea. Whether you're a matcha connoisseur or new to this world, this guide will deepen your appreciation for matcha and its production process.