How Matcha is Made

The process behind matcha is slow, labor-intensive, and meticulous. 

1. Shade growing

About 20 to 30 days before harvest, tea bushes are covered to block most of the sunlight. Traditional growers use straw mats or reed screens, and modern farms often use shade cloth. Under the shade, the plant produces more chlorophyll (making the leaves a deeper green) and more L-theanine (an amino acid linked to the savory, sweet umami flavor). It also reduces the development of bitter-tasting catechins.

2. Harvesting

Only the youngest, most tender leaves at the top of the plant are picked. The best matcha comes from the first harvest of the year (ichibancha), usually in spring, from late April to May.

3. Steaming

Right after picking, the leaves are briefly steamed. This stops oxidation, which keeps them green and preserves their fresh flavor; this is partly what separates Japanese green tea from Chinese pan-fired varieties.

4. Drying and making tencha

The steamed leaves are dried, and then the stems, veins, and any coarse bits are removed. What remains are small, flaky, delicate pieces of leaf called tencha. Tencha is the raw ingredient before matcha.

5. Stone grinding

Traditionally, tencha is ground slowly between granite stones. A single stone mill produces only about 30 to 40 grams of matcha per hour, and slow grinding avoids generating heat that could damage the flavor and aroma. The result is an ultra-fine powder, often with particles only a few microns across.

6. Packaging

Because matcha is delicate and sensitive to light, air, and heat, it's typically packed in airtight tins or foil pouches, often with nitrogen flushing to limit oxygen.

In What Regions is Matcha Most Prominently Made?

Most high-quality matcha is grown in Japan. The best-known regions include:

• Uji (Kyoto Prefecture): The historic heart of matcha, famous for its refined, balanced, and prestigious teas.
• Nishio (Aichi Prefecture): A major producer, known for rich, smooth, high-quality matcha. A large share of Japan's tencha and matcha comes from here.
• Shizuoka: Japan's biggest tea region overall, known more for sencha but also producing matcha.
• Kagoshima and Fukuoka (Yame): Southern regions growing quality tea, with Yame known for premium shaded teas.

In recent years, matcha-style powders have also been produced in other countries, including China. These can vary a great deal in quality, so it is worth checking where your matcha is grown and processed.