How is Matcha Made from Tea Leaves into Powder?

Matcha is a unique Japanese green tea powder with a refined and distinctive production process, primarily involving the following steps:

1. Shade-Growing
   Tea bushes are covered with shading nets or straw mats for approximately 20-30 days before harvesting to reduce direct sunlight. This promotes the accumulation of chlorophyll and amino acids (such as L-theanine) while reducing bitterness, resulting in matcha’s vibrant green color and sweet umami flavor.

2. Harvesting Young Leaves
   Only the youngest spring leaves (typically the "first flush" tea) are selected. Harvesting is done by hand or machine to ensure freshness and nutrient density.

3. Steaming
   Leaves are steamed immediately after picking (for about 15-20 seconds) to deactivate enzymes and halt oxidation. This process locks in the leaves' green color, aroma, and nutrients, producing "Aracha" (unrefined tea).

4. Drying and Destemming
   Steamed leaves are dried using machines or natural air drying to remove moisture. Stems and veins are then removed manually or mechanically, leaving only the leaf fragments known as "Tencha." Tencha, the raw material for matcha, has a crisp texture.

5. Stone Grinding
   Tencha is ground in traditional granite stone mills at low speed (approximately 30-40 rotations per minute) for several hours. The low-temperature process prevents heat from damaging flavors, yielding an ultra-fine powder (particle diameter ~5-10 microns). This gives matcha its silky texture and rich aroma.

The entire process emphasizes natural and artisanal techniques, ensuring matcha’s distinctive bright green color, rich nutrients (such as antioxidants), and delicate texture.