How Is Matcha Made? All You Need To Know About Matcha

Like green tea, matcha derives from the Camellia sinensis plant. However, the preparation process of matcha, which dates back to the 12th century in China and Japan, gives this powder unique properties, health benefits, flavour notes, and colour tones.

While matcha has become popular thanks to its utilisation in recipes and drinks such as matcha latte, there is a lot more to know about the quality types, production process, and uses of this unique powder.

In this comprehensive guide, you'll learn all you need to know about how matcha is made, what sets it apart from other types of green tea, and how it compares to microground tea. Let's get started.

How Is Matcha Made?

All forms of tea come from the Camellia sinensis plant. Depending on the leaves chosen and the processing method used it is possible to obtain green tea (unfermented leaves that are steamed and dried), oolong tea (partially fermented leaves), or black tea (fully fermented leaves).

Matcha powder also derives from the leaves of the Camellia sinensis plant, and, in particular from the tencha leaves (from ten: "mortar", and cha: "tea"). These leaves are shade-grown and harvested within 3-4 weeks.

What makes matcha different from other tea types is the fact that it comes from finely ground tea leaves of the highest quality. In the production of matcha, the entire leaf is used, and the youngest and finest tea leaves are chosen (first harvest).

After being harvested, the leaves are steamed and dried. After this step, the stems are removed and the remaining part of the leaves is ground into a fine powder using a stone mortar.

The authentic tradition of matcha making involves using granite stones to grind down each individual leaf until it resembles fine flour.

After being ground into a powder, the leaves are sifted through a sifter or fine-mesh strainer to ensure an even finer texture. This step prevents larger pieces, stems, and leaf veins from polluting the matcha powder, but it also ensures that the particles are well separated and aerated.

Matcha vs Green Tea?

Although green tea and matcha derive from the same plant, they are different products. Because of this, it is important to clarify the difference between green tea and matcha.

Green tea - Green tea is made from leaves plucked from the Camellia sinensis plant, then withered and cooked.

Matcha - Matcha is a powder made of organic, shade-grown Camellia sinensis leaves harvested while still young. The stem and veins of the leaves are removed during the process to achieve the finest texture.

The Benefits of Matcha

Matcha offers endless, scientifically-proven benefits. Firstly, this powder is packed with antioxidants that may keep at bay the risk of cancer and repair the oxidative stress on cells. Additionally, matcha contains both caffeine and theanine, which provide long-lasting and sustained levels of energy without the spikes and drops, jitters, and anxiety often associated with drinking coffee.

Lastly, matcha contains high concentrations of Catechins, which are a group of antioxidants found in abundance in tea leaves. These antioxidants have powerful anti-inflammatory properties, which can help you reduce inflammation, swelling, and chronic pain.

The combination of these properties also makes matcha a great tool to stimulate metabolic functions and support the expulsion of waste materials and toxins from the body.

Understanding Matcha Quality and Authenticity

When shopping for matcha powder, it's essential to understand what makes authentic, high-quality matcha. True Japanese matcha follows specific production standards that impact its flavour, colour, and nutritional content.

What Makes Authentic Matcha?

Authentic matcha must meet several criteria:

Organic cultivation - The best matcha derives from organically-grown tea leaves in Japan. These plants are grown without the use of chemicals, herbicides, pesticides, synthetic fertilisers, and fungicides. Additionally, farmers use natural processes to enhance the qualities of each plant, such as natural fertilisers.

First Harvest - The leaves used to produce premium matcha belong to the first harvest, or first flush tea. This is because, during the course of winter, the Camellia sinensis plants store essential compounds and nutrients. In turn, the first buds and leaves that sprout in spring are of the highest quality.

Shade Grown - Matcha leaves are grown in the shade and then harvested within 3-4 weeks. This is because shielding the leaves from direct sunlight triggers the production of chlorophyll, which gives the leaves their well-known bright green colour. Additionally, growing tea plants in the shade changes chemical reactions within the plant and increases the concentration of antioxidants and other nutrients.

Stone-Ground - Once harvested and dried, the matcha leaves are ground into a fine powder using a granite mortar. The reason behind using this instrument is that the delicate process makes it easier to prevent the creation of heat that can damage the leaves. The grinding process of each leaf or batch of leaves can take over an hour.

At Old Growth Beverages, we source pure Japanese matcha that meets all these authentic production standards, ensuring you receive the highest quality matcha powder available.

Warning Signs of Low-Quality Matcha

Most other matcha tea brands produce matcha tea powder that is not organic, and it comes from the second or third harvest, meaning that the leaves aren't as premium. On top of this, some matcha brands don't even grow their leaves in the shade, meaning that their matcha isn't really matcha! Lastly, the highest quality, best tasting matcha is stone ground, whereas other matcha brands machine-grind their leaves into powder, giving a less desirable taste and not as finely ground powder.

Grades of Matcha Tea

Depending on the quality of the leaves used and the powder obtained, matcha can be subdivided into three main grades: ceremonial, latte, and culinary. Let's look at these grades below.

Ceremonial matcha - Ceremonial matcha is created from the highest-quality first-harvest leaves and is designed to be drunk with water only. Traditionally, it is used in Japanese tea ceremonies.

Latte-grade matcha - Latte-grade matcha is made from high-quality, first-harvest leaves and can be used in the preparation of hot drinks with other ingredients, such as matcha latte.

Culinary matcha - Culinary matcha is often made of premium second-harvest leaves, which can be used in cooking and baking.

Japanese vs. Chinese Matcha Making

The process of making matcha in both China and Japan shares some similarities but also exhibits distinct differences. What are the differences between Japanese and Chinese matcha making? Here are the key variations between Chinese and Japanese matcha making process and how it affects taste:

1. Cultivation and Shade-Growing:

Japanese Matcha: In Japan, matcha is typically produced from tencha, which are tea leaves grown in the shade for several weeks before harvest. This shading process enhances the leaves' chlorophyll content, resulting in a vibrant green colour and a sweeter flavour profile.

Chinese Matcha: In China, matcha is often made from a variety of tea leaves, not limited to shade-grown leaves. The shading process is less common, and there is more diversity in the types of tea leaves used for matcha production.

2. Processing and Grinding:

Japanese Matcha: Japanese matcha production emphasises meticulous processing, including steaming, drying, deveining, and grinding the tea leaves into a fine powder. The grinding process is typically done with stone mills, resulting in a very fine and smooth matcha powder.

Chinese Matcha: Chinese matcha processing methods can vary by region and producer. Some Chinese matcha is processed similarly to Japanese matcha, while others may have differences in deveining and grinding techniques. The particle size and texture of Chinese matcha may vary more widely.

3. Flavour Profiles:

Japanese Matcha: Japanese matcha is known for its vibrant green colour, umami flavour, and sweet notes. The shading process contributes to its unique flavour profile and the presence of amino acids like L-theanine.

Chinese Matcha: Chinese matcha may have a broader range of flavour profiles depending on the region and the specific tea leaves used. Some Chinese matcha can have slightly more bitter or astringent notes compared to Japanese matcha.

4. Cultural Significance:

Japanese Matcha: Matcha holds a significant place in Japanese culture, where it is an integral part of traditional tea ceremonies, such as the Chanoyu. The preparation and consumption of matcha are considered an art form in Japan.

Chinese Matcha: While matcha is appreciated in China, its cultural significance differs. China has a rich tea culture with a focus on various types of tea beyond matcha, such as loose-leaf green tea, oolong, and more.

Matcha vs. Microground Tea: Understanding the Differences

While both matcha and microground tea are finely ground tea powders, there are important distinctions between these two products that affect their flavour, preparation, and use.

What Is Microground Tea?

Microground tea is finely ground tea leaves from the Camellia sinensis plant, similar to matcha. However, microground tea differs in several key ways:

Growing conditions - Microground tea leaves are typically not shade-grown, which means they develop different flavour profiles and nutrient compositions compared to matcha.

Leaf selection - Microground tea can be made from various harvests throughout the season, not exclusively from first-harvest leaves.

Grinding method - While high-quality microground tea uses fine grinding techniques, the process may differ from traditional stone grinding used for authentic matcha.

Flavour and colour - Without the shade-growing process, microground tea tends to have a different colour (less vibrant green) and flavour profile (less umami, potentially more astringent) than matcha.

When to Choose Matcha vs. Microground Tea

Both products offer unique benefits and can be excellent choices depending on your needs:

Choose matcha when: You want the traditional Japanese tea ceremony experience, prefer a smooth umami flavour, desire maximum L-theanine content, or need the most vibrant green colour for drinks and recipes.

Choose microground tea when: You're looking for a more affordable daily tea option, prefer different flavour profiles, want versatility in your tea selection, or enjoy experimenting with various tea varieties.

At Old Growth Beverages, we offer both pure Japanese matcha and high-quality microground tea options, allowing you to explore the full spectrum of finely ground tea experiences. We also even offer vanilla matcha, an incredible-tasting sweet take on matcha!

Storing Matcha to Preserve Freshness

Because matcha is made from finely ground tea leaves, it's more susceptible to oxidation than loose-leaf tea. Proper storage is essential:

Keep it sealed - Store matcha in an airtight container to prevent exposure to oxygen.

Avoid light - Keep matcha away from direct sunlight, which can degrade its vibrant colour and antioxidants.

Stay cool - Store matcha in a cool, dry place. Some people refrigerate opened matcha to extend its shelf life.

Use quickly - For optimal flavour and nutritional benefits, consume matcha within 1-2 months of opening.

The Growing Popularity of Matcha in Canada

Matcha has experienced tremendous growth in popularity across Canada in recent years. From specialty tea shops to mainstream coffee chains, matcha lattes and matcha-based beverages have become staples on menus nationwide.

This surge in interest reflects a broader trend toward functional beverages that offer both flavour and health benefits. Canadians are increasingly seeking alternatives to coffee that provide sustained energy without jitters, and matcha fits this need perfectly.

The versatility of matcha powder has also contributed to its popularity. Beyond traditional tea preparation, Canadians are incorporating matcha into smoothies, baked goods, energy balls, and even savoury dishes.

Conclusion: The Art and Science of Matcha Making

Understanding how matcha is made reveals why this ancient powder has captivated tea lovers for centuries. From the careful shade-growing process to the meticulous stone grinding, every step in matcha production contributes to its unique flavour, vibrant colour, and impressive health benefits.

Whether you choose traditional Japanese matcha for ceremonial preparation or explore microground tea varieties for everyday enjoyment, selecting high-quality, authentically produced tea powder ensures you receive the full spectrum of benefits these products offer.

At Old Growth Beverages, we're committed to providing Canadians with access to pure Japanese matcha, vanilla matcha, and other premium microground tea options that honour traditional production methods while meeting modern quality standards. Explore our selection to discover the perfect tea powder for your lifestyle.

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