Matcha Production

The art of matcha production: from leaf to bright green powder

Matcha, the bright green powder that is prized in tea bowls around the world, is more than just a trendy drink. It is a symbol of mindfulness, enjoyment and wellness that is deeply rooted in Japanese culture. But how do the delicate leaves of green tea become the fine matcha powder that so many of us enjoy as a matcha latte or in traditional tea ceremonies? In this blog, we take you on a journey through the careful and complex process of matcha production.

The origin: The tea plants

It all starts in the carefully tended tea fields of Japan. The tea plants used for matcha, which are mostly grown in the Uji, Nishio, Kagoshima and Shizuoka regions, belong to the Camellia sinensis variety. What sets matcha apart from other green teas, however, is the special way in which the tea leaves are cultivated and processed.

Shading: A crucial step

About three to four weeks before harvest, the tea plants are shaded. This is done by stretching large nets or mats over the plants to protect them from direct sunlight. By reducing sunlight, photosynthesis is slowed down, which stimulates the plants to produce more chlorophyll. The result is a more intense green of the leaves, which gives the matcha powder its characteristic color. At the same time, the shading increases the content of amino acids, especially L-theanine, which contributes to the smooth, sweet umami taste that characterizes high-quality traditional matcha.

The Harvest: Handpicked Perfection

The harvest time for matcha is crucial for the quality of the final product. The best leaves are collected in the first harvest of the year, the so-called "Ichibancha". These leaves are particularly tender and rich in nutrients. Harvesting is usually done by hand to ensure that only the finest, undamaged leaves are selected for further processing. This careful process guarantees that the matcha powder that is later produced is of the highest quality.

Steaming: Preserving the fresh taste

Immediately after harvesting, the tea leaves undergo a brief steaming process. Steaming usually only takes 15 to 20 seconds, but it serves an important purpose: it prevents the leaves from oxidizing and preserves the fresh, green color and natural flavor of the tea. Without this step, the leaves would quickly lose their color and vibrant flavor, which would negatively affect the quality of the matcha.

Drying and destemming: The path to Tencha

After steaming, the leaves are gently dried and their stems and veins are removed. This step is crucial because only the pure leaf material is used to make matcha. The stemmed and dried leaves, now called "tencha", are the raw material for the fine matcha powder. Unlike other types of green tea, tencha is not rolled but dried flat, which enables the unique texture and special structure of matcha. For Yama Matcha we only use the highest quality Tencha to ensure you get only the best.

Grinding: From leaf to fine powder

Grinding the tencha is one of the most critical steps in the entire matcha production process. Traditionally, this process is done using granite stone mills that slowly and gently grind the leaves into a fine powder. Each mill produces only about 30 grams of matcha per hour, which underlines the laborious and time-consuming nature of this process. The slow grinding prevents the powder from overheating, which could affect the flavor and nutrients. The result is an extremely fine powder that dissolves easily and offers a velvety, creamy taste.

Quality control: Strict standards for the best Matcha

After grinding, the matcha powder is carefully checked to ensure that it meets the high standards set for traditional matcha. This includes checking the color, aroma, texture and taste. Only matcha that passes all tests is classified as "ceremonial grade" and is therefore suitable for the traditional matcha ceremony. These strict quality controls guarantee that every sip of matcha offers an incomparable taste experience.

Matcha in the cup: From powder to enjoyment

The journey from the tea plant to the finished matcha powder is a process that requires patience, care and a deep understanding of the art of tea. But the true enjoyment begins when the powder ends up in your cup. Whether you enjoy your matcha as a traditional tea or prepare it as a creamy matcha latte, the result is a drink that delights the palate as well as soothes the body and mind.

Matcha and wellness: more than just a drink

In addition to pure enjoyment, matcha also has numerous health benefits that have made it an integral part of wellness culture. Thanks to its high content of antioxidants, especially the catechin EGCG, matcha supports the immune system, boosts metabolism and has a detoxifying effect. The amino acids it contains, especially L-theanine, have a calming effect and at the same time promote concentration, without the nervousness that can be associated with other caffeinated drinks.

Conclusion: The perfection of matcha production

The production of Matcha is a harmonious interplay of traditional craftsmanship and modern technology. Every step, from the cultivation of the tea plants to the grinding of the powder, contributes to creating a product that is unmatched in its purity and quality. Matcha is not just a drink, but an expression of culture, mindfulness and enjoyment that makes the moment special. Whether in the traditional Matcha ceremony or as part of your daily wellness ritual - With Yama Matcha you will experience a unique experience that appeals to body and soul alike.