If you’re familiar with matcha, you probably at least know it is made of powdered green tea leaves. But the matcha production process is complex, so sometimes even the most enthusiastic consumers aren’t aware of all the details. If you’re curious about what it takes to create the matcha that eventually makes its way to your cup, read on to find out. 

Step 1: Growing and harvesting

Matcha is made from the leaves of Camellia sinensis, which is the same plant that all true teas come from. But there are many cultivars of the tea plant, and each is best suited for a certain kind of tea. A small group of Japanese cultivars have been developed specifically for matcha and gyokuro. These cultivars are well-suited for growing in the shade, which is one of matcha’s defining properties. Protecting the leaves from the sun terminates the photosynthesis process, so the leaves maintain their delicate flavor and deep green color. 

Step 2: Harvesting

Harvesting matcha is labor-intensive, so it’s usually done with machinery, although some modern producers still hand-pick their leaves. The first flush of each season is the highest quality, and the quality then decreases with the second and third harvests.

You might have heard of ceremonial-grade matcha, which is higher quality and meant to be drunk pure, or culinary-grade matcha, which is lower quality and best for baking. These grades are not officially sanctioned in Japan but give Western consumers some idea of the quality of the product they’re buying. And they are determined by the order of the harvest: Matcha made from the first flush is designated ceremonial-grade, and matcha made from subsequent flushes is designated culinary-grade. 

Step 3: Processing

Processing is a series of steps in itself. After harvesting, the leaves are sorted according to quality and the stems and veins are removed. They are steamed, then dried, like any Japanese green tea. After processing, the whole leaves are called tencha.

Step 4: Grinding

The Japanese kanji that make up the word “matcha” are 抹 (rub; obliterate) and 茶 (tea) — it is, by definition, ground tea. The tencha leaves are ground on a stone mill until they have been transformed into an extremely fine powder. The powder is immediately sealed in airtight packaging and then shipped throughout Japan or around the world for us to enjoy.

Matcha can vary greatly in quality based on the methods used in each step of the production process. To learn more, read our post: How to Choose a High-Quality Matcha.