How is matcha made? From tea leaves to powder
Unlike regular tea, matcha isn't steeped, but consumed in powder form, meaning you consume the entire tea leaf. The lengthy process of making matcha is intensive and requires skill, patience, and specific conditions. Only carefully selected tea leaves ultimately become matcha. Behind this healthy green powder lies a centuries-old tradition.
The right tea bush
All tea comes from the Camellia sinensis tea bush, and matcha is no exception. This Camellia sinensis has several varieties. Not just any tea leaf can be made into matcha. Only specific varieties, including the Japanese varieties Okumidori, Gokou, and Samidori, are used for ceremonial and other high-quality matcha . Lower- quality matcha, used for culinary purposes, comes from varieties like Yabukita. This variety is generally more bitter, less flavorful, and has a duller green color. Blends are also made from different matcha varieties, so there's something for everyone!
Most matcha is produced in the regions of Uji (Kyoto), Nishioen and Shizuoka.
Put in the shade
Matcha that isn't shaded isn't matcha! About three to four weeks before harvest, the tea bushes are covered with straw mats or tarps to reduce sunlight by 90%. This process is called "tana" and is crucial. Plants need sunlight to grow. To absorb as much of the remaining 10% of sunlight as possible, the plant produces extra chlorophyll. This gives the leaves their intense green color and also triggers other processes, such as:
- increase in L-theanine levels, an amino acid that has a calming effect
- a milder and richer umami flavor
- less production of bitter substances
Harvesting by hand
True ceremonial matcha is hand-picked, often in May during the first flush. Only the youngest, most delicate leaves are selected—the very tips of the plant. They are soft, fresh, and packed with nutrients. Machine harvesting is also done (for culinary matcha), but for top quality, hand-picking is still the norm.
Steam to stop oxidation
Immediately after picking, the tea leaves are briefly steamed—usually for about 15 to 20 seconds. This prevents the leaves from oxidizing (as happens with black tea). Steaming keeps the tea bright green and preserves its fresh, grassy, umami flavor.
Drying and de-coring
After steaming, the leaves are carefully dried without rolling (as with sencha), and then the stems and veins are removed, leaving only the green part of the leaf. The Japanese call this result tencha. Matcha is only made from tencha, never from sencha, gyokuro, or other green teas.
Grinding with a millstone
The tencha is slowly and finely ground into matcha. Traditional granite millstones are used for this, rotating slowly – approximately 30 grams of powder per hour! The grinding process is slow, preventing heat from being released that could affect the flavor or nutrients. Because everything is done slowly and cold, the matcha also retains its color. The result is a silky, bright green powder that literally melts in your mouth. For lower-quality matcha (for culinary use), the tea leaves are often ground mechanically. This process produces more matcha in a shorter time. This also contributes to an even lower quality and is inherent in the lower price.
Tasting, sorting and packaging
Before the matcha ends up in a tin, it is of course extensively tested:
- color : the greener the better
- scent : fresh, vegetal, slightly sweet
- taste : soft, umami, without bitterness
- texture : silky soft (like velvet)
Based on this, among other things, matcha is classified as ceremonial quality (for drinking neat), premium grade (for lattes, etc.), or culinary quality (for cooking and baking). It is then sealed airtight to prevent oxidation. The best matcha is even immediately frozen to ensure freshness until it is sold.
And then… your bowl of matcha.
What you end up putting in your bowl So, it's the result of weeks of care, tradition, and craftsmanship. Now that you know the entire matcha production process, your matcha might taste even better, right?
Much of the matcha available in the Netherlands isn't actually real matcha. If it doesn't come from Japan, isn't made from tencha, or isn't hand-ground... then it's technically not matcha. Matcha from The Matcha Man is real matcha!
Now that you know how special the process is, are you in the mood for real matcha? Check out the webshop. You'll taste the difference – guaranteed.