Processing Time of Matcha Tea Leaves After Harvest

Matcha tea leaves must be processed promptly after harvesting, typically within hours, to preserve freshness, color, and flavor. Ideally, initial processing should be completed within 24 hours post-harvest.

Critical Timeframes

• Optimal Window: Processing should begin within 4–6 hours after harvest and must not exceed 24 hours.
• Reason: Exposure to air triggers rapid oxidation in harvested leaves, leading to chlorophyll degradation, yellowing, and flavor loss. As a high-quality green tea, matcha requires vibrant green color and rich nutrients (e.g., polyphenols), making timely processing essential.

Processing Steps Overview

1. Steaming: Conducted immediately after harvest. Steam treatment (20–30 seconds) halts enzymatic activity to prevent oxidation.
2. Drying: Leaves are dried to ~5% moisture content for subsequent handling.
3. Destemming and Sorting: Stems and impurities are removed, retaining only tender leaves.
4. Grinding: Leaves are stone-milled into fine powder to produce matcha.

Delayed processing compromises tea quality, adversely affecting matcha’s color, taste, and nutritional value.