How Matcha Is Made: From Farm to Cup

Matcha is a bright, green powder made from tea leaves that is loved around the world. It has a centuries-old tradition based on precision, patience, and craftsmanship. But what exactly goes into creating this vivid, velvety powder? Let's take a closer look at how matcha is genuinely produced—from farm to cup.

 

Tea farmers, during the last three to four weeks before harvest, cover the plants with shade cloths, blocking up to 90% of the sunlight.
This slows down photosynthesis, which increases chlorophyll and L-theanine, the amino acid that gives matcha its signature umami and smooth, mellow taste. The result: vibrant green leaves full of flavor and depth.

Only the youngest and tender leaves from the top of the plant are hand-picked, usually in early May. These soft leaves are nutrient-rich and naturally sweet and form the basis of high-grade matcha.

 

The leaves are steamed shortly after harvest for 15–20 seconds to stop oxidation.
This step locks in the tea's bright green color and fresh aroma—a defining trait of green tea.

The leaves are then lightly dried and sorted to remove all the stems and veins after steaming.

What remains is pure leaf material, called tencha: the raw ingredient that will be ground into the powder called matcha.

 

Higher-end tea producers will keep the dried tencha refrigerated or in low-temperature rooms for about half a year before grinding.

This aging period stabilizes the amino acids and chlorophyll compounds, harmonizing with each other and eventually giving a deeper umami flavor and smoother mouthfeel when it is ground to tea.

Traditionally, tencha might be aged up to six months — a quiet process of refinement that enhances balance and sweetness.

After aging, the tencha leaves are slowly ground by granite stone mills that rotate just a few times per second.

This is a gentle, slow process, only about 30g per hour, that prevents friction heat which may damage aroma or nutrients; it produces a super-fine powder — true matcha.

 

In its natural state, freshly milled matcha is very sensitive to light, air, and humidity, which can dull its color and flavor.

That's why it's carefully sealed in airtight, opaque packaging immediately after milling, and it often is kept refrigerated up to use, to preserve its brilliance.

When whisking matcha in water or milk, you are not only steeping tea leaves but also consuming the entire leaf packed with antioxidants, caffeine, and nutrients.

That's what gives matcha its unique, sustained calm energy and clarity.

Artisanal matcha is a labor of love: from months of shading and careful hand-picking to patient aging to precise stone grinding.

Every sip is infused with the commitment of generations of tea farmers and the silent beauty of craftsmanship.

The next time you sip your matcha latte, take a moment to taste the time, care, and culture behind each one of those vibrant green cups. 

At Matchia, we're more than just a matcha wholesaler or matcha supplier; we're your partner from farm to café counter. With full control from shading to milling, we ensure consistent color, aroma, and texture in every batch. Based in the San Francisco Bay Area, we pride ourselves on delivering premium-grade matcha with integrity, private-label support, and fast service. matchia.us