From tencha to matcha: how Japanese matcha is made

A particular path from leaf to powder

Matcha starts with tencha, a form of green tea produced for grinding. Tea plants are shaded before harvest. The harvested leaves are steamed and dried without the rolling used for teas such as sencha. Stems and veins are removed during processing before the tea is finely milled.

This sequence is why matcha means more than simply powdered green tea. A finely ground sencha follows a different production path and should not be treated as identical.

Craft is a series of decisions

Growing conditions, harvest timing, cultivar, processing and blending all contribute to the tea. There is no single detail that proves quality by itself. A region name or a vivid colour is useful context, not a complete tasting report.

A blend may combine teas to achieve a particular balance. A single-cultivar tea highlights one cultivated variety. Both can be carefully made, and both should be judged by the result in the cup.

What to look for on a product page

Look for the country and region, the cultivar where known, the recommended preparation and a clear flavour description. Harvest information is useful when it is specific to the actual product. Avoid assuming that one statement about a region applies to every tea grown there.

All our matcha comes from Japan. Our assortment includes teas from places such as Yame, Kagoshima and Shizuoka. The relevant product page is the place to check the origin of the tea you are buying.

Let the cup complete the picture

Prepare two teas with the same measured recipe and compare them. The details on the pack can guide your attention, but your own preference decides what belongs in your daily routine. Explore tasting notes and cultivars in our Journal.