The production of matcha tea is a meticulous and highly specialized process that sets it apart from all other green teas. While the leaves used for matcha can also be used to produce other premium Japanese teas such as gyokuro, matcha requires an additional level of precision, particularly in shading, leaf selection, and grinding.

These production steps, refined over centuries in Japan, are what give matcha its vibrant green color, smooth umami flavor, and calm, focused energy.

Matcha and Its Relationship to Other Japanese Green Teas

Matcha and gyokuro share an important foundation: shade-grown tea plants. Both teas rely on shading to alter the chemical composition of the leaves, increasing sweetness and reducing bitterness.

However, while gyokuro leaves are rolled and steeped as whole leaves, matcha leaves undergo further processing that transforms them into a fine powder designed to be consumed entirely.

Step 1: Shading the Tea Plants

Shading is the most critical step in matcha production.

Several weeks before harvest, tea plants are covered with shade cloth. This practice:

• Slows plant growth

• Increases chlorophyll concentration

• Deepens the leaf’s green color

• Boosts amino acid production, especially L-theanine

L-theanine is responsible for matcha’s smooth umami flavor and its characteristic calming effect when consumed.

Without proper shading, matcha cannot develop the sweetness and depth expected of high-quality tea.

Step 2: Harvesting and Leaf Selection

After shading, the leaves are carefully harvested — typically during the first harvest of the season.

Only the young, tender leaves are selected. These leaves:

• Are softer and easier to grind

• Contain higher amino acid levels

• Produce a smoother, less bitter matcha

Once harvested, the leaves are steamed to prevent oxidation, preserving their color and fresh vegetal aroma.

Step 3: Removing Stems and Veins (Creating Tencha)

After steaming and drying, the leaves are stripped of their twigs and veins.

This step leaves behind only the soft leaf material, which is known as tencha.

Tencha:

• Is never consumed directly

• Exists solely to be ground into matcha

• Ensures a finer texture and cleaner flavor

Removing tougher plant material is essential for producing a powder that is smooth rather than gritty.

Step 4: Stone Grinding the Leaves

Tencha is ground using traditional granite millstones.

Why Stone Grinding Matters

• Produces an ultra-fine powder

• Prevents excessive heat buildup

• Preserves aroma, color, and flavor

This process is intentionally slow. Grinding too quickly generates heat, which can damage delicate aromatic compounds and dull the tea’s flavor.

On average:

• It takes about one hour to grind roughly 30–40 grams of matcha properly

This slow pace is one reason high-quality matcha is both labor-intensive and limited in supply.

Why Heat Control Is Essential in Matcha Production

Matcha is extremely sensitive to heat.

If the grinding process becomes too warm:

• Aromas are altered

• Flavor becomes flat or burnt

• Quality is permanently reduced

Stone mills allow producers to control friction and temperature, protecting the tea’s delicate character.

How Production Determines Matcha Quality

Every step in matcha production directly influences the final tea.

When any of these steps are rushed or skipped, the resulting matcha will lack depth, sweetness, and balance.

Why Traditional Matcha Production Cannot Be Rushed

Modern equipment can produce green tea powder quickly, but speed comes at a cost.

Traditional matcha production prioritizes:

• Precision over volume

• Flavor over yield

• Quality over efficiency

This is why authentic matcha remains difficult to replicate outside of its traditional production context.

Where Production Fits in Your Matcha Journey

Understanding how matcha is produced helps you:

• Recognize quality visually and by taste

• Understand why prices vary

• Choose matcha suited to your intended use

If you’re exploring authentic Japanese matcha made using traditional production methods, a curated Japanese matcha collection allows you to experience the results of proper shading, harvesting, and stone grinding firsthand.

FAQs About Matcha Production

Are matcha and gyokuro made from the same leaves?
They can come from similar plants, but matcha leaves are further processed into tencha and ground into powder.

Why is matcha stone-ground instead of machine-ground?
Stone grinding minimizes heat and preserves aroma, color, and texture.

Can matcha be made without shading?
No. Without shading, the tea lacks the sweetness and umami required for true matcha.