How is Ceremonial Matcha Made?

The production process of matcha is very precise and consists of several stages aimed at achieving the highest quality tea.

About three weeks before harvest, tea bushes (Camellia sinensis) are shaded from the sun. This shading process helps the leaves retain a high level of chlorophyll, giving matcha its vibrant green color.

Tea leaves are hand-picked, usually in the spring, during the only harvest of the year. Only the young leaves are selected due to their delicate texture and richer flavor.

The harvested leaves are briefly steamed to stop fermentation and preserve freshness.

After steaming, the leaves are dried and then separated from the stems. This process yields the raw material for matcha production, known as tencha.

The tencha is then carefully ground into a fine powder using stone mills. This is a time-consuming process because the mills must grind the leaves very gently to prevent overheating from friction, which could lead to the loss of valuable properties.

The result is a finely ground powder with a uniform consistency, ready to be classified as the highest quality ceremonial matcha.

The final stage involves quality control of the matcha powder obtained in the previous step. Only the highest quality matcha can be classified as ceremonial.

The matcha is then packaged and sent directly to our store.

What Sets Ceremonial Matcha Apart from Regular Matcha?

The tea leaves used in the production of ceremonial matcha come only from the first harvest of the year, meaning the youngest leaves are selected. These leaves are known for their delicacy, rich flavor, nutritional value, and vibrant green color.

In contrast, regular matcha is made from more mature leaves, often from the second or even third harvests, affecting its color and taste.

Ceremonial matcha has a more subtle, deep umami flavor, often with delicate sweet notes. Regular matcha tends to be more intense and bitter, making it suitable for baking and other culinary uses.

The quality of the raw materials and the production process is crucial as it impacts the tea's flavor, aroma, and health benefits. Ceremonial matcha, being of the highest quality, is typically used in traditional Japanese tea ceremonies. Other grades of matcha may be used for various purposes, such as cooking or preparing different beverages.