How Matcha Is Made: From Farm to Cup
The Art of Growing Shade-Grown Tea
Matcha begins its journey on tea farms in Japan, where young green tea plants (Camellia sinensis) are carefully nurtured. About three to four weeks before harvest, the plants are covered with shade cloths. This shading process is essential—it boosts chlorophyll production, deepens the vibrant green colour, and increases the amino acid L-theanine, which gives matcha its smooth, umami-rich flavour.
Harvesting the Youngest, Freshest Leaves
When harvest season arrives, skilled farmers handpick only the youngest, most tender leaves from the top of the plant. These early spring leaves produce the highest-quality matcha. Immediately after picking, the leaves are steamed to prevent oxidation. This step locks in the fresh green colour, nutrients, and delicate flavour.
Product in feature: Matcha Society's Shinrin Yoku Ceremonial Matcha 20g
From Tencha to Matcha
After steaming, the leaves are dried and then sorted. Stems and veins are removed, leaving behind soft, flat leaf flakes called tencha. This tencha is the base ingredient for matcha powder. What makes matcha unique is that the whole leaf is consumed—nothing is steeped and removed—so this careful preparation is crucial.
Stone-Grinding Into Fine Powder
The final step is slow stone-grinding. Traditional granite mills rotate at a controlled speed to prevent heat buildup, which can affect flavour and nutrients. It can take one hour to grind just 30–40 grams of matcha. The result is a silky, ultra-fine powder that dissolves beautifully into water or milk.
Why the Process Matters
Every stage—from shading to grinding—preserves matcha’s signature qualities: rich umami, bright colour, and powerful antioxidants. Understanding how matcha is made helps you appreciate the craftsmanship that goes into every cup.