How Matcha is Made

How Matcha is Made: From Leaf to Cup 

Matcha, the finely ground green tea powder known for its rich flavor and incredible health benefits, is a product of meticulous cultivation and craftsmanship. The process of making high-quality matcha, such as our certified organic, ceremonial-grade matcha from Uji, Japan, is a centuries-old tradition that requires expertise and precision. Let's explore how it’s made, step by step.

1. Cultivation and Growing Conditions

The journey of matcha begins in the tea fields of Uji, Japan, a region renowned for producing some of the finest Japanese green teas. The matcha plant, Camellia sinensis, thrives in the rich, fertile soil and ideal climate of this area.

Shading Process

Unlike other green teas, matcha undergoes a special shading process. About three to four weeks before harvest, the tea plants are covered with shade cloths or traditional bamboo structures. This reduces direct sunlight exposure and forces the plants to produce more chlorophyll and amino acids, particularly L-theanine, which gives matcha its vibrant green color and naturally sweet, umami-rich flavor.

2. First Harvest vs. Second Harvest

The best matcha comes from the first harvest in early spring (April-May). These first flush leaves are the most tender, nutrient-dense, and packed with flavor. Ceremonial-grade matcha, like ours, is exclusively made from this first harvest.

The second harvest, which occurs in summer, produces a slightly more astringent matcha, often used for culinary purposes rather than traditional tea ceremonies.

3. Hand-Picking & Processing

After careful cultivation, the first harvest tencha leaves (the raw material for matcha) are hand-picked to ensure only the finest young leaves are selected. These leaves are then steamed immediately to prevent oxidation and lock in their bright green color and fresh flavor.

Next, the leaves undergo air drying and are stripped of their stems and veins. The result is pure tencha, which is stored in cold conditions to maintain freshness until it’s ready to be ground into matcha.

4. Stone Milling: The Art of Grinding

To achieve the ultra-fine texture that matcha is known for, the tencha is slowly ground using traditional granite stone mills. This slow, delicate process (about 1 ounce per hour) ensures the matcha retains its flavor, nutrients, and signature silky smooth consistency.

5. Packaging & Freshness

Once ground, matcha is immediately sealed to protect it from light, air, and moisture, all of which can degrade its quality. Our Certified Organic Ceremonial Matcha is always freshly packed to ensure you get the best taste and maximum health benefits in every sip.

Why Uji Matcha?

Uji has been at the heart of Japanese matcha production for centuries. The region’s unique climate, rich soil, and generations of skilled tea farmers make it the ultimate destination for premium matcha. When you choose our Uji-grown organic ceremonial matcha, you’re experiencing the highest quality matcha, crafted with tradition and care.

So, next time you enjoy a delicious matcha - remember the rich history, tradition and countless hours of work that made your cup so delicious.