How Matcha Is Made
Most people are surprised to learn just how much care goes into making true ceremonial matcha. It isn’t just “green tea ground into a powder”. It’s a slow, deliberate craft that shapes the flavour, colour and smoothness of every cup.
Before we get into how it’s made, it helps to understand what matcha actually is.
Matcha is a type of green tea, but instead of steeping the leaves and discarding them, the entire leaf is stone-ground into a fine powder and whisked directly into water or milk. That means you consume the whole leaf - flavour, nutrients and all - which is why matcha feels so different from regular green tea.
True matcha comes from Japan, where it has been produced for centuries in regions known for meticulous cultivation, such as Uji, Nishio and Yame. These areas have the perfect climate, soil and traditional processing methods needed to create high grade, vibrant matcha powder.
If you’re new to matcha, you can also explore our full Matcha 101 guide for a deeper overview.
With the basics understood, here’s what actually happens next: the steps that turn young tea leaves into the smooth, bright, naturally sweet matcha most people don’t realise exists.
Shade growing the tea plants
Around three to four weeks before harvest, the tea fields are covered with shade.
Reducing sunlight forces the plants to work harder, increasing chlorophyll and elevating the amino acid L-theanine - the source of matcha’s calm, rounded flavour.
Shade growing is also what gives high quality matcha its deep, vibrant green colour rather than a yellow or dusty green.
This step alone separates premium matcha from regular green tea.
Hand-picking only the youngest leaves
During harvest, only the top, youngest leaves are selected.
These leaves are naturally softer, sweeter and lower in bitterness. They contain more umami, the creamy, savoury depth that balances matcha’s natural sweetness.
Cheaper matcha often uses older, tougher leaves, which is why it tastes sharper or grassier.
Steaming and drying to preserve colour + flavour
Immediately after picking, the leaves are steamed to stop oxidation.
This preserves:
colour
nutrients
natural sweetness
softness of flavour
Without this step, the leaves would begin turning brown and lose their delicate taste. After steaming, they’re gently dried to protect their structure.
Sorting and removing stems + veins
Once dried, the leaves are carefully sorted.
Stems and veins are removed, leaving only the soft leaf tissue, known as tencha. This step is essential for producing a smooth, creamy matcha powder.
Any stems left behind would create bitterness and a gritty texture.
Stone-grinding into an ultra-fine powder
The tencha is then ground slowly between traditional granite stones.
Each stone rotates at a controlled speed, producing just 30–40 grams of matcha powder per hour.
Grinding too fast can heat the powder and damage its flavour compounds, so patience is key.
The result? A silky, ultra-fine powder that dissolves beautifully and creates that signature foam when whisked.
This slow grinding method is one of the biggest differences between premium matcha and mass-produced alternatives.
Packaging to protect freshness
High-quality matcha is always packaged in airtight tins, not large 100g bags.
Air is the enemy. Once exposed to oxygen, matcha powder begins to oxidise:
colour fades
sweetness disappears
bitterness develops
clumping begins
This is why the freshest matcha comes in smaller tins designed to protect the powder from air, light and heat.
Why this process matters
Every step from shading to packaging directly affects taste.
When matcha is crafted carefully:
the colour stays vibrant
the flavour is smooth and naturally sweet
the umami is soft and creamy
there’s no bitterness
the powder whisks effortlessly
This is the matcha people fall in love with.
If you want to know what that tastes like, you can explore our Premium Matcha here.
Final thoughts
Matcha is the result of centuries of craftsmanship.
It’s not something rushed or mass-produced. It’s a slow, patient process that shows up in every sip.
When you choose a matcha that’s shade-grown, hand-picked, stone-ground and protected from oxygen, you taste the difference instantly. Smooth, vibrant, balanced and naturally sweet.
If you’re ready to go deeper, you can learn how to prepare it properly in our guide on how to make matcha, or explore our full Matcha 101 series for more.