Does Matcha Require De-enzyming?

Yes, matcha requires de-enzyming.

De-enzyming is a crucial step in green tea production. It involves heating (such as steaming or pan-firing) to deactivate enzymes in the tea leaves, preventing oxidation and thereby preserving the tea's green color, fresh flavor, and nutritional components. Matcha is made from specific green teas (like shade-grown tencha), and its processing includes:

• De-enzyming stage: Freshly picked tea leaves are immediately steamed (typically using steam heating) to rapidly halt enzymatic reactions.
• Subsequent steps: The de-enzymed leaves are dried, destemmed, deveined, and finally ground into a fine powder to form matcha.

Therefore, de-enzyming is an indispensable step in matcha production, ensuring its unique color and flavor.